Pineapple frozen yoghurt and raspberry sorbet

Heat the oven to 120c/fan 100/gas ½. Peel the pineapple and cut 6 thin, round pieces. Put them on a baking tray lined with a cooling rack. Sprinkle 1 tbsp sugar over and bake for 45-50 minutes until the edges are turning brown.

To make the pineapple yogurt, core the remaining pineapple and whizz the flesh in a food processor to make a purée. Mix the sugar, yogurt, lime zest, juice and mint together in a mixing bowl and add the pineapple purée. Pour into an ice cream maker, churn until thick and then freeze.

To make the raspberry sorbet, boil the sugar and 150ml water for 1 minute. Set aside a few raspberries to decorate and stew the rest in the sugar syrup for 15 minutes on a medium heat. Purée in a blender or food processor. Sieve to remove the pips and leave to cool. Put in the fridge until cold. Pour into an ice cream maker, churn until thick then freeze.

To serve, soften both ices in the fridge for 20 minutes before scooping. Serve in a glass or bowl with a pineapple wafer and a few raspberries.