Thai green curried pineapple

To prepare the marinade for the pineapple, remove the ends of the chilli and roughly chop (if you don't like a lot of heat, slice lengthways and remove the seeds by scraping along the inside with your knife). Roughly dice the lemongrass and extract the seeds from the cardamom pods. Place all of the ingredients in a food processor and blitz

Remove the pineapple skin and outer layer (including the buds on the surface of the fruit). Slice into long, 1cm thick slices

Tip the marinade into a vac pac bag and add the pineapple. Remove the air from the bag, either in a vacuum chamber or by squeezing out the air, seal and leave to marinate for 2 days

To prepare the ingredients for the curry spheres, remove the seeds from the green chillies and blanch the flesh in boiling water for 30 seconds. Combine the remaining ingredients in a liquidiser and blitz to create a juice. Set aside in fridge until ready to use

To prepare the ice cream, bring the milk to a simmer in a pan. Whisk the egg yolk with the sugar and slowly add the hot milk to the mix to create the custard base. Crush the cardamon pods under the flat of your knife and add the seeds to the base. Mix the custard with the coconut purée

Place the combined mixture back on the stove and simmer for 1 hour until reduced

Add the Malibu and milk powder to the custard. Bloom the gelatine in cold water and add to the ice cream base, stirring to dissolve. Strain the mix through a sieve lined with muslin and leave to set in the fridge for at least 12 hours

To prepare the doughnut dough, mix the sugar, milk and yeast with a whisk. Add to the mixing bowl of a food mixer and attach a dough paddle, then add the flour and beat until well combined. Add the egg yolks and beat until elastic

Slowly add the butter, lime zest and dried coconut. Once the butter has been absorbed, add the salt, and, once well combined, cover with plastic and leave in the fridge for at least 6 hours. Once rested, flatten the dough out to make a 2cm thick sheet and return to the fridge until ready to cook

To prepare the foam, begin by preparing a simple sugar syrup. Bring the sugar, pineapple juice and ginger to the boil over a medium heat. Add the cardamom (seeds only) and simmer for 15 minutes

Strain through a sieve into 230g of the curry sphere juice and the milk. Whisk in the lecithin, cover with cling film and place in the fridge until ready to use

To prepare the gel, blitz the sugar and coconut purée using a stick blender. While blending, slowly add the agar agar powder until dissolved. Set the gel in the fridge until ready to use

Preheat the oven to 140°C/gas mark 2

For the coconut crisps, use a hand blender or whisk to combine the icing sugar and Malibu. Crack the coconut and peel strips of the white flesh with a peeler. Lightly coat the strips of coconut in the Malibu mix and bake until golden brown

To prepare the coriander chlorophyll for the coriander crisps, purée the coriander leaves in a blender and pass through a sieve until you are left with a green liquid. Heat the liquid to approximately 85°C to split the chlorophyll from the water, and add to a J-cloth or double layer of muslin cloth. Squeeze out the liquid until you are left with a bright green, heat-stable coriander paste

For the coriander crisps, combine the Malibu, 90g of coriander chlorophyll and icing sugar. Using a spoon, arrange thin strips of the liquid on a baking tray and bake until golden brown

Once ready to serve, remove the pineapple from the fridge (keeping the bag intact) and cook for 45-60 minutes at 63°C in a water bath. Remove and slice into oblongs

To prepare the curry spheres, gently toss together the xanthan gum and sodium alginate. Slowly, with a whisk, add the xanthan/alginate mixture to 400g of the curry juice

Combine 250ml of distilled water and the calcium lactate in a bowl, then add the remaining water to a separate bowl (the second bowl is to wash the calcium solution off the spheres)

Fill a teaspoon with the curry juice and carefully drop into the calcium solution. Use the same method to drop the rest of the juice into the solution. The curry juice should form spheres in the calcium solution. Scoop the spheres from the solution and wash off the calcium in the bowl of distilled water. Place on a piece of kitchen paper to dry (if you are using the spheres later or the day after, cover in a container and refrigerate)

Remove the ice cream base from the fridge and pour into an ice cream maker. Churn according to manufacturer's instructions, then remove from the churner and store in the freezer until ready to use

Remove the doughnut dough from the refrigerator and use a pastry cutter to cut the dough into individual portions. Roll into small balls and cover with cling film, leave in a warm space to prove for 30 minutes. Meanwhile, combine the dried coconut and caster sugar to form the coconut sugar

Deep-fry the doughnuts at 180°C until golden, then drain and roll in the coconut sugar

Remove the foam mix from the fridge and pour into an ISI whip. Charge with an N20 cartridge and shake vigorously (you can leave this in the fridge for up to 2 hours before releasing the pressure to create the foam)

Once ready to assemble, place 2 rectangular slices of pineapple onto each plate. On each piece of pineapple, place one doughnut, a piece of set gel and a coconut crisp. Place a sphere of the curry juice next to each piece of pineapple. Add a portion of gel to each plate and a scoop of ice cream with a spray of foam. Decorate the plates with micro coriander and basil before serving