For the jerk pineapple:

• half a pineapple, cut into large chunks
• a good sprig of thyme – leaves picked
• 1 red chilli (use a scotch bonnet if you dare), deseeded and finely chopped
• 3 tbsp brown sugar
• 1/4 tsp ground allspice
• 1/4 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• a large pinch of salt
• 100ml ginger beer

1. Mix all the ingredients apart from the pineapple together
2. Add the pineapple and coat everything in the sauce
3. Heat a barbecue or large pan (preferably non-stick) and cook the pineapple for a few min on each side, until nicely charred and caramelised

For the chocolate rum sauce:

• 100g dark, good quality chocolate, broken into small pieces
• 100ml single cream
• a large shot of white rum
• pinch of salt

1. Put the cream into a small, heavy-based pan and heat until just boiling

2. Remove from the heat and stir in the chocolate until it’s melted into the cream

3. Stir in the rum until you have a glossy sauce