HERE'S a delicious sweet to serve to friends and family who may be visiting to celebrate the Jubilee Bank Holiday this weekend. Pineapple Tatin comes from the kitchen of Nigel Smith, executive chef at the Feilden's Arms, Mellor Brook, Blackburn.

Pineapple Tatin

Creme Anglaise:

pt cream

3 egg yolks

1 oz sugar

1 vanilla pod

SPLIT the vanilla pod lengthways and scrape out the seeds into the cream. Retain the pod for garnish.

Put the cream on to boil. Whisk the egg yolks and sugar together until frothy. Once the cream has boiled, pour half of it on to the yolk mixture and whisk together. Pout this back into the cream that is left and, on a low heat, stir slowly for two minutes -- do not boil, but create a consistency thick enough to coat the back of a spoon. Pass through a sieve and chill.

Butterscotch sauce

12oz Demerara sugar

pt cream

4oz butter

PLACE all the ingredients in a heavy bottomed pan. Bring to the boil and simmer for approximately 15 minutes. When a nice caramel colour is reached, remove from heat. Pass through a sieve and chill.

Pineapple tatin:

1 pineapple

Puff pastry

8oz sugar

pt hot water

PEEL the pineapple, cut into two half wedges across the pineapple. Cut out the core.

Carefully caramelise the sugar and whisk in the hot water. Poach the pineapple in caramel syrup for approximately 10 minutes.

Cut a disc of puff pastry large enough to wrap around and half way up the wedge of the pineapple. Place the tatin in a pan, pastry side up, and roast in a hot oven for 10-15 minutes with a little of the caramel.

When cooked, turn the tatin over and place it onto a pool of anglaise. Drizzle butterscotch around, top with ice cream and garnish with mint, the vanilla pod and a vanilla stick.

Cafe in line for tea award

A CLITHEROE cafe has been shortlisted for a top award because of the deliciousness of its brews.

Cafe Caprice in Moor Lane has been notified by the Tea Council that, following an anonymous tea taster's visit, it has been shortlisted for the Tea Council Guild of Tea Shops' Top Tea Place of Great Britain.

Joint owner Peter Jenkinson said: "In the next round other tea tasters will visit our shop, marking us on such things as tea taste, home-made scones, cakes and savoury foods, ambience, staff knowledge of tea and much more.

"The competition is very strong, with well-known establishments such as Betty's tearooms of Yorkshire, Harrod's and the Dorchester of Park Lane, London."