Pineapple sorbet

Makes about 2 Serves 3-4 Preparation time: 10 minutes, plus freezing time Cooking time: nil cups,

This recipe came about quite by chance on a hot day when I was wishing I had a pineapple ice block to cool me down. If you’re a do-ahead sort of person with a big freezer, I suggest stocking up and freezing a stash of pineapples so you can make this at short notice.

You can eat this immediately after whizzing it up, or pack it into a plastic container (or a hollowed out pineapple shell) and put it back in the freezer. If you choose that option, be aware that it will need 20-30 minutes out of the freezer before eating to be soft enough to scoop. 1 pineapple cup Greek yoghurt (or coconut cream, or coconut yoghurt)

A good pinch of salt

Trim the skin from the pineapple, being careful to cut out any ‘‘eyes’’ or spiky bits. Cut the flesh into 2cm chunks, discarding the woody core. Put into a plastic container and freeze for at least four hours.

When you’re ready to serve, or make the sorbet, remove the pineapple from the freezer and leave at room temperature for five minutes. Tip the contents into a food processor and whiz to fine rubble. Add the yoghurt and salt and whiz again until smooth and creamy. Serve immediately or refreeze as above.

Pork with pineapple, cashews and lime

dinner – it’s fast, good for you, and feels like a treat.

If you can’t find kaffir lime leaves, add extra lime zest.

My favourite way to eat this is to use crunchy lettuce leaves, such as cos, iceberg or Little Gem, to scoop up the sweet, sticky pork and some fluffy jasmine rice.

2 tablespoons extra virgin olive oil

2 cloves garlic, finely sliced

1 red onion, finely sliced 3cm piece fresh ginger, finely grated

2 kaffir lime leaves, finely sliced 600g pork Scotch fillet, cut into 1cm x 2cm pieces, at room temperature

About 2 cups fresh pineapple, cut into 1cm x 2cm dice

cup roasted salted cashew nuts 1 tablespoon brown sugar Zest and juice of two limes

Set a large, heavy frying pan over medium heat and add the oil. When it is hot, add the garlic, onion, ginger, and lime leaves and stir-fry for a couple of minutes, until golden.

Tip in the pork and let it fry for two minutes before stirring around. It should be browned on all sides but don’t overcook it.

Add the pineapple, cashews and sugar. Stir-fry for another two to three minutes, until the pork is done.

Remove from the heat and squeeze over the lime juice, stirring to scrape up the caramelised bits from the bottom of the pan.

Sprinkle over the lime zest and serve with rice and lettuce leaves as detailed above.

More of Lucy’s recipes at thekitchenmaid.com. To see what she’s cooking on a daily basis, find her on Instagram or Facebook.