Childhood memories and fantastic British fare helped inspire Nigel Mendham's latest gourmet menu. Try one of his British Larder classics for yourself.

INGREDIENTS
(Serves 6)

For the cake:
4 eggs
Tinned pineapple slices (in juice not syrup, drained well)
150g self-raising flour
1tsp baking powder
Pinch salt
200g caster sugar
1/2 vanilla pod
1tbsp melted butter
For the roasted pineapple:
1 whole pineapple
100g pineapple juice
Zest of 1 lime
2tsp lime juice
100g unsalted butter
For the custard:
150ml milk
150ml double cream
1 vanilla pod
4 egg yolks
30g caster sugar
For the coconut ice cream:
5 egg yolks
400ml coconut milk
150ml condensed milk
250g coconut puree (available from health food shops or make your own by blitzing fresh coconut with a little water)
Rock salt
Lime juice, to taste
5g stabiliser (optional; to 1L ice cream base, available from Amazon)
To garnish:
Desiccated coconut
Coriander cress (optional)

METHOD

For the coconut ice cream, whisk the egg yolks until pale and creamy.

Bring the coconut puree, milk and condensed milk to the boil in a pan. Pour the mixture over the eggs, and then return to the pan and cook until thick enough to coat the back of a spoon.

Sieve, season with rock salt and lime juice. Freeze and churn. (Add the stabiliser at the end but before freezing, if using) To make the cake, set the oven to 160C. Caramelise the pineapple slices then set aside.

Sieve together the flour, baking powder and salt.

Separate the eggs. Whisk the egg whites to form soft peaks, and then slowly add the caster sugar and whisk until stiff.

Whisk the egg yolks and vanilla until thick and yellow, then fold into the egg whites. Next fold in your flour mixture, followed by the melted butter.

Into individual moulds, place one ring of pineapple in each, and then half fill with the cake mixture.

Bake until golden brown and a knife comes out clean. Allow to cool.

For the roasted pineapple, peel the pineapple and remove the core, then cut into one-inch cubes. In a mixing bowl, mix together the pineapple juice, lime juice and lime zest.

Add the pineapple cubes and marinate for 12 hours.

When ready, remove from the liquid and dry on paper towel.

Heat a large non-stick pan. Add the pineapple cubes, turning so that all sides take colour. Add the butter and cook for a further one minute. Set aside.

For the custard, bring the milk, cream and vanilla to simmer in a pan.

Whisk the eggs and sugar together until pale and creamy, then pour in the milk mixture and continue to whisk. Return the mixture to the pan and cook until thick enough to coat the back of a spoon.

Sieve and set aside.

When ready, toast the desiccated coconut. Plate up the cake and roasted pineapple, garnish with a scoop of ice cream, coriander cress (if using) and a sprinkle of toasted desiccated coconut.