• Pineapple pancakes:
  • 3 pineapple rings
  • 1/2 tsp cinnamon
  • 60ml pineapple juice
  • 90g ricotta
  • 150g plain flour
  • 1 tsp baking powder
  • 60g caster sugar
  • 3 eggs, separated
  • Creme fraiche to serve
  • Pineapple salad:
  • 50g rocket
  • 50g watercress
  • 1 small red onion
  • 1 avocado
  • Small bunch coriander
  • Small bunch mint
  • 1 green chilli
  • Handful pumpkin seeds, toasted
  • Feta for sprinkling
  • Olive oil
  • Sweet and sour pineapple:
  • 75g cornflour
  • 100g plain flour
  • 1 tsp baking powder
  • Ice cold soda water
  • 1 red pepper, roughly chopped
  • 1 green pepper, roughly chopped
  • 1 white onion, chopped into chunks
  • 1 garlic clove, minced
  • Juice from the tin of pineapple (around 200ml)
  • 1/2 tbsp soy sauce
  • 1 tbsp tomato ketchup
  • 1 tbsp white vinegar
  • 1 tsp brown sugar
  • Hot oil for frying
  • Rice to serve


  1. 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.
  2. 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.
  3. 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.
  4. Pineapple Salad: slice the avocado and onion, pick the leaves of the herbs and finely chop the chilli.
  5. 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.
  6. 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.
  7. Toss together all the salad ingredients and dress and sprinkle over the feta.
  8. 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.
  9. Remove from the oil and place on kitchen roll.
  10. 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.