Pineapple Pancakes: remove 1/2 a pineapple ring and save for later, blitz the rest until it still has texture before adding in the egg yolks, sugar and ricotta. Blitz to a smooth batter.
Mix the dry ingredients in a large bowl and whisk the blended mix into it. In another bowl, whisk the egg whites into stiff peaks then fold through the rest of the mix.
Heat a knob of butter or a little coconut oil in a non stick pan and fry off your pancakes on a medium heat for about 3 minutes on each side, until light and fluffy. Serve with the reserved pineapple and creme fraiche and a little syrup if you fancy.
Pineapple Salad: slice the avocado and onion, pick the leaves of the herbs and finely chop the chilli.
Get a griddle pan really hot and place in the pineapple slices. Let them cook for about 4 minutes on each side until caramelised and golden.
Mix 2 tbsp of olive oil with the remaining pineapple juice in the tin, season with salt and pepper. Add a little mustard if you fancy.
Toss together all the salad ingredients and dress and sprinkle over the feta.
Sweet and Sour Pineapple: beat together the batter ingredients and add enough of the soda water to create a thick batter. Coat the pineapple and fry in the hot oil until crisp.
Remove from the oil and place on kitchen roll.
Heat a medium pan and add to this a drizzle of oil. Add in the peppers and onion and cook for about 7 minutes, until softened. Add in the garlic and cook for a couple more minutes. Coat in the sugar and once starting to dissolve, add in the remaining ingredients, loosening with a bit of water, once bubbling add in the battered pineapple to coat and serve with rice.