In a bowl, combine all the crust ingredients and mix with your hands. Adjust the taste with extra ginger, salt and spices. If it is too wet, add more coconut. Pour the batter into the prepared cake tin and bake for 20 minutes, or until the cake has doubled in size and turned golden and a skewer poked in comes out clean.

Score the kohlrabi with a sharp paring knife and lightly oil and season. Place on a roasting try, spread a generous layer of sambal evenly on top of the kohlrabi and bake for 15-20 minutes at 180C/350F/gas mark 4 until the kohlrabi is just tender. If the sambal looks as though it may begin to burn, cover with foil. Remove from the oven and serve immediately with seasonal greens such as wild garlic.

Take another half of milk pan add agar agar, mix it till dissolve properly and bring it to the boil, switch of the flame; add passion fruit juice mix it well and let it cool down for 5mins. Nina had made me a demogorgon cake made out of a banana cake base, watermelon "petals", port wine jelly and almonds for teeth! I was blown away at the genius of this cake. Nina has a great talent for creating cakes. Sure she hates making them but she did an amazing job and it looked just like a demogorgon.

Gently heat the oil in a wok or saucepan. One by one, take the prawns by the tail and dip them first in the flour, then in the egg, and lastly in the coconut mixture. I love with using passionfruit because it’s a bit tart – but also sweet and makes the seeds add a fun crunch. Preheat the oven to 180C/350F/gas mark 4, then line a 6-muffin baking tray with paper or silicon cups. The following list is just some of my favourite other passion fruit cakes (there are actually more!): Preheat the oven to 190C/375F/gas mark 5. Lay two sheets of parchment paper over each other at 90 degrees to form a cross in the base of a 20cm x 30cm cake tin – this makes it easier to remove the cake when baked.First make the sorbet syrup by bringing the ingredients to the boil, simmering for 3 minutes, then allowing to cool. Refrigerate until needed.