Caramelised pineapple and mint

Trim and peel the pineapple, removing the eyes with a small knife, then cut into 2½ cm-thick rounds. Use a small round cutter or knife to remove the core.

Tip the pineapple rings into a frying pan over a medium heat and pour in just enough water to cover (about 500ml). Add the sugar, rum (if using), lime leaf and most of the chilli slices.

Bring the mixture to the boil, then reduce the heat and simmer for a couple of minutes until the sugar has dissolved and the pineapple is cooked but still holding its shape. Remove from the heat, leave to cool completely and chill the pineapple until cold.

Lift the cold pineapple rings from the syrup (reserve this for later), sprinkle with more sugar and torch with a kitchen blowtorch or put under a hot grill until caramelised and slightly charred in spots.

Put on plates and scatter with mint leaves and the remaining chilli slices. Serve with the ice cream and drizzle over any left-over poaching syrup.