Pineapple compote
Impress your guests with Gordon Ramsay’s intensely flavoured fruit purée topped with yogurt and shavings of iced fruit granita
Melt the butter, then leave until cool, but still runny. Preheat the oven to fan 160C/ conventional 180C/gas 4 and line a baking sheet with non-stick silicone.
Whizz the coconut in a food processor until finely ground, but not powdery. Whizz in the icing sugar and flour, then the egg whites followed by the cooled butter – you should have a smooth, slightly runny paste. Scoop this out into a bowl.
Put a teaspoon of the mixture on the silicone and spread with the back of a dessertspoon into a neat thin 7cm round. Alternatively, place a round stencil on the silicone and scrape the mixture flat in the hole with a palette knife. Shape 3-4 at a time, leaving space between.
Bake in batches for 7 minutes each, until pale golden around the edges. Remove and scrape off on to a wire rack to cool. To shape, press each one over a rolling pin as it cools.