Totally tropical pineapple carpaccio with hot honey and mint

Chop the top and bottom off your pineapple (1) and cut away the skin. Using a sharp knife – or a mandolin if you have one – slice the pineapple as thinly as possible into rounds. Arrange the slices onto a serving platter, or individual plates.

In a small saucepan, add 100ml water and M&S pure honey (3 tbsp) and bring to a simmer over a low heat, stirring until the honey is a little looser and more like a syrup. After a few minutes, remove from the heat and stir in your red chillies (2). Set aside to cool. Once cool, stir through the mint leaves (2 tbsp) and drizzle the minty hot honey over the pineapple. Leave that to infuse for a few hours (if you can), but for at least 30 minutes.

When ready to serve, top your pineapple with the seeds from the passion fruits (3), sprinkle over a little toasted desiccated coconut (1 tbsp) and serve with a scoop of M&S Collection coconut luxury ice cream (4 scoops). Garnish with fresh mint leaves.