Three Blue Ducks’ charred pineapple with lemon and ginger granita, cashew praline and Thai basil

1.For lemon and ginger granita, stir sugar, ginger, chilli and 500ml water in a large saucepan over medium-high heat until sugar dissolves. Bring to the boil, then remove from heat. Add lemon juice, cool to room temperature, then strain into an oversized container and freeze overnight – the large container means you can scratch the granita up tomorrow and it won’t spill everywhere, melt, and leave a sticky mess in your kitchen.

2.For cashew praline, spread cashew nuts on a baking tray lined with baking paper. Cook sugar in a small saucepan over medium heat without stirring until melted, then bring to the boil and cook until dark caramel in colour (3-4 minutes). Pour caramel over nuts (be careful, this is very hot and can burn). Stand until cooled and hard, then break into pieces and crush with a mortar and pestle or the handle of a heavy knife. Store in an airtight container until required. This can be made a couple of days ahead.

3.Heat a barbecue or a char-grill pan to high heat. Top and tail the pineapple, leaving the skin on, halve it lengthways and cut each half lengthways into 4 wedges, making 8 in total. Grill the pineapple cut-side down on each side until you get lovely char lines on the flesh (2-3 minutes each side).

4.To serve, place the pineapple in serving bowls. Scrape the granita with a fork and place 2-3 tablespoonfuls on top of each serving of pineapple, sprinkle with the cashew praline and Thai basil, and you’re off.