James Martin pineapple tarte tatin with coconut and caramel sauce for Pixie Lott’s food heaven on Saturday Kitchen.

James says about his delicious dessert: “Put a twist on the traditional tarte tatin by using pineapple and coconut.”

Ingredients for are: 250g plain flour, plus extra for dusting, 275g very cold butter, cut into small cubes, ½ tsp salt, 125ml ice-cold water, 115g caster sugar and 2 rings pineapple.

For the coconut and caramel sauce: 100g butter, 100g soft brown sugar, 100g golden syrup, ½ lemon, juice only, 150ml double cream and 2 tbsp coconut liqueur.

To serve: flesh of 1 coconut, cut into strips, vanilla ice cream and 2 sprigs fresh mint, leaves removed.