Griddled fresh pineapple cooked in lemon grass & ginger syrup

1. Remove the top and bottom of the pineapple – keeping the top for garnish later. Use an apple corer and take the centre out of the pineapple. Slice the pineapple into rounds – alternatively the pineapple can be cut into wedges, depending on the desired look you want for the finished dish.

2. Peel the ginger, then slice down the length. Place the slices together on a chopping board and cut into matchsticks.

3. Trim the top and bottom off the lemon grass. Place on a chopping board. Using the back of a knife tap down along the length of the lemon grass – this will release the natural oils.

4. Place the water and sugar in a saucepan; bring to the boil, or heat until the sugar has dissolved – the liquid should be clear.  Then add the lemon grass and ginger to the syrup, and remove from the heat to cool.

5. Put a griddle pan on the heat, ready to finish the pineapple.

6. Place the pineapple rounds onto some kitchen paper and blot, to dry slightly. Carefully place the rounds onto the hot griddle pan and cook until caramelized and marked. Repeat on the other side – you should be able to smell the natural sugars cooking.

7. Once cooked, drop into the spiced sugar syrup to steep.