Pineapple fried rice with cashews (Khao phat sapparot)

1. Cook the jasmine rice the day before and chill it; cut the pineapple into small cubes (if you have a whole pineapple, the halved shell makes a serving bowl).

2. Peel the prawns, finely chop the onion and slice the spring onions; toast the cashews in a dry frying pan until golden.

3. Heat the oil in a wok over high heat, fry the onion for 1 minute, then stir-fry the prawns for 1-2 minutes.

4. Push to the side, crack the eggs into the middle and stir, then add the rice and curry powder and stir-fry for 3 minutes until the rice is evenly yellow.

5. Add the pineapple and raisins, season with the fish sauce and sugar and toss for another 2 minutes.

6. Stir in the cashews and spring onions and serve – in the pineapple shell if you have one.

Tip: A showy favourite of Thai restaurants that children love too for its sweet, salty and fruity flavours. Fresh pineapple is better than tinned, as it doesn't go soggy; it is also delicious with chicken instead of prawns.