A chilled yoghurt dessert served with roasted spiced pineapple and topped with masala honeycomb.
Peel the pineapple, remove the core and cut the flesh into 10ml cubes. Heat a frying pan over a medium heat and then add the pineapple and the allspice. Cook for 3 minutes and then add the muscavado sugar. Cook for a further 2 minutes, coating the pineapple in the sugar and spice mix as it cooks.
Allow to cool and then chill in the fridge before serving.
Whisk together the yogurt, milk and cream until thick.
Finely dice the chilli. Place the sugar, chopped chilli, cinnamon, ginger, cloves, cardamon and the golden syrup in a saucepan and mix together off the heat. Place on the heat and cook, without stirring, until bubbling and golden brown - this should only take a couple of minutes. Add the bicarbonate of soda, mix in and then remove from the heat and pour on to a silicon mat. Allow to cool and then break the honeycomb into shards.
Place the spiced pineapple in a glass, top with the lassi mixture and finish with a little masala honeycomb. Serve immediately.
«For a simple drink with a spicy meal mix the lassi with any fruit puree.»