Matt Tebbutt served up a coconut tart with spiced rum pineapple and a chilli caramel sauce on Saturday Kitchen. The dish was inspired by Rick Stein’s visit to the Far East where he made a pork and coconut curry.

The ingredients for the spiced rum pineapple: 200g caster sugar, 100ml dark rum, 1 red chilli, seeds removed, cut into thin strips, 1 vanilla pod, seeds only, 1 star anise, 1 pineapple, peeled and cut into small dice.

For the coconut tart: 250g sweet shortcrust pastry, plain flour, for rolling out, 2 free-range eggs, beaten, 2 unwaxed lemons, juice and finely grated zest, 200g caster sugar, 375ml double cream and 180g freshly grated coconut.