Matt Tebbutt showcased a delicious pineapple tarte tatin with coconut rum ice cream on Saturday Kitchen.

The ingredients for the coconut rum ice cream are: 300ml coconut milk, 200g condensed milk, 300ml double cream and 3 tbsp white rum.

For the pineapple tarte tatin: 60g unsalted butter, 60g caster sugar, 1 star anise, few twists black pepper, ½ vanilla pod, seeds removed, 1 fresh pineapple, trimmed, skin removed and cut into rings and 50g ready-made puff pastry, rolled out to ½ cm thickness.

See recipes by Matt in his book titled: Matt Tebbutt’s Guilty Pleasures: Your Favourite Sweet and Savoury Indulgences in 130 Easy Recipes available from Amazon now.