Taste of the fairground

First, make the toffee apples. Preheat the oven to 180°C/gas mark 4

Cut the cheeks of the apple into 1cm thick slices and use a 2cm pastry cutter to form discs

Place the butter, thyme and sugar in a frying pan and heat until the sugar and butter have melted. Once melted, turn up the heat and cook until the mixture is nice and thick

Skewer each apple disc, coat completely in the toffee and place on a baking tray. Cook in the oven for 8-10 minutes, then remove and set aside to cool

For the marshmallow, place the sugar, water and glucose in a heavy-bottomed pan and bring to the boil. Heat the mixture to 127°C then stir in the gelatine and vanilla seeds, stirring until the gelatine has dissolved. Pour the mixture into a heatproof jug

Whisk the egg whites to stiff peaks, then gradually whisk in the hot syrup until thick and glossy. Keep whisking for 5 minutes after you have added all of the syrup to form stiff peaks

Lightly brush a shallow tray with olive oil and sprinkle over some icing sugar and cornflour to coat. Pour the marshmallow mix into the tray and spread out evenly with a spatula. Set aside for at least an hour to set

Lightly dust a work surface with icing sugar and cornflour and turn out the marshmallow onto it. Using a hot knife, cut the marshmallow into neat 2cm cubes

To assemble, thread a cube of marshmallow onto a skewer, then thread through an apple disc on top. Use a blowtorch to lightly caramelise the marshmallow and set aside until needed

For the doughnuts, add the butter, salt, sugar and water to a medium pan and place on the hob. Simmer the mixture until combined

Beat the flour into the mixture, keeping it on the heat, until the dough starts to come away from the edges of the pan. Turn the dough out onto a tray and leave to cool

Once cool, add to a food processor and pulse a few times. Add the eggs gradually, mixing as you go until the dough is smooth and velvety

Scrape the dough into a piping bag and pipe fingers of the mixture onto a lined baking tray. Keep in the freezer for 2-3 hours until solid

Once ready to cook the doughnuts, combine the sugar and cinnamon and spread out to cover a plate

Preheat the deep-fryer and fry the doughnuts for 8-10 minutes, until nicely golden and puffed up

Once ready, roll the doughnuts in the cinnamon sugar - use tongs to do this as they will be very hot. Set the doughnuts aside until ready to serve

To make the raspberry curd, pulse the raspberries in a blender until smooth, then push the pulp through a fine sieve to remove all the pips. Transfer the strained juice to a saucepan and simmer until reduce. Remove from the heat and leave to cool

Prepare a bain marie by setting a heatproof bowl over a pan of simmering water. Add the egg yolks, whole eggs and sugar to the bowl and whisk, before whisking in the raspberry juice and gelatine until incorporated. Keep whisking and heating until you reach a custard-like consistency

A little at a time, whisk in the butter until the raspberry curd is smooth and emulsified. Tip the mixture into serving bowls and keep in the fridge until needed

To make the coconut custard, add the Malibu to a pan and reduce by half. Add the vanilla pods, coconut milk and double cream to another pan and bring to the boil

Whisk the egg yolks and sugar in a bowl until smooth and pale

Measure out 50ml of the hot cream and coconut and add to another pan. Squeeze any excess water from the gelatine and add to the cream to dissolve

Pour the rest of the hot cream onto the eggs, whisking until incorporated. Return to the pan and cook out until thick enough to coat the back of a spoon. Once thickened, add the gelatine cream to the custard and stir well

Mix the reduced rum into the custard before passing through a sieve. Set aside to cool, then transfer to piping bags. Pipe the custard into glass jars and keep in the fridge until needed

Now make the peanut popcorn. Add the oil to a medium-sized pan with a lid and place over a medium heat. Once hot, add the popcorn kernels and put the lid on the pan

Keeping the pan over the heat, shake the pan while the corn pops until the popping stops

Take the pan off the heat, tip the popcorn into a wide tray and allow to cool slightly before removing bits of corn that haven’t popped

Place a large heatproof bowl over a pan of simmering water (making sure the bottom of the bowl isn’t touching the water) and add the chocolate. Stir until all the chocolate has melted, then add the popping candy and nuts

Add the popcorn to the bowl and stir to coat. Once well-mixed, spread onto a lined tray and leave in the fridge to set for 10-15 minutes

Once set, break the popcorn up into bite-sized pieces and sprinkle over the coconut custard

To make the lollipops, add the honey, sugar, glucose and water to a large pan (the mixture will increase greatly in volume once the bicarbonate of soda has been added) and heat until everything has dissolved and is a light caramel colour

Sprinkle in the bicarbonate of soda and whisk the mixture. As it froths up, keep whisking to knock the air out for a couple of minutes. Pour the mixture into a lined baking tray (enough to cover one half of the tray) and push in the lollipop sticks. Leave to one side until the honeycomb has completely hardened

While the honeycomb is setting, set 2 heatproof bowls over a pans of simmering water (making sure the pans don’t touch the water) and add milk chocolate to one bowl and white to the other, stirring to melt. Sprinkle some chocolate-covered popping candy onto a plate

Carefully cut the honeycomb into individual lollipops before dipping into the chocolate. Quickly roll the lollipops in the popping candy, then place on a lined baking tray. Leave to set in the fridge for 1-2 hours before serving

Combine all of the elements and serve as you wish - props can be used to make the dish more presentable but are not essential