Rum, lime and honey pineapple

Slice off the leafy top and bottom stalk end of the pineapple. Stand the pineapple on its flat bottom and use a long sharp knife to cut off the skin in strips from the pineapple, working from top to bottom and using a sawing action. Use your knife to gently remove any of the ‘eyes’ from the pineapple.

Cut the pineapple into 6 thick slices, around 2cm, then use a cookie cutter to stamp out the tough central core from each. Arrange the fruit in a shallow dish in a single layer.

In a bowl, mix the honey, lime juice, rum and vanilla paste until combined. Pour ½ the mixture over the pineapple, setting aside the rest for later. Add a pinch of chilli flakes and the cinnamon stick to the pineapple and mix to thoroughly coat. Cover and set aside for 20–30 mins so the flavours mingle and the pineapple soaks in the juices.

Melt the butter in a large frying pan over a low-medium heat. Add the pineapple slices and cook for about 10 mins, turning often until softened and caramelised. You may need to do this in batches.

Transfer the pineapple to a serving dish, add the remaining lime and honey mixture to the pan and bring to the boil.

To serve, halve the pineapple slices, if preferred, and pour the honey mixture over the top. Scatter with freshly grated lime zest and serve with a spoonful of crème fraîche or a scoop of ice cream.