Sophie's choice

This is based on a savoury pork Thai dish (called Galloping Horses) served on top of fruit pieces.

"This is a much simplified version, with a moreish combination of sweet and savoury that keeps people coming back for more," explains Sophie.

2 tbsp unsalted peanuts

200g pork mince

3 garlic cloves, finely chopped

1 red chilli, slit, deseeded and finely chopped

1-2 tbsp groundnut oil (or vegetable oil)

2 tbsp palm sugar (or light muscovado sugar)

1 tbsp soy sauce

1 tbsp Thai fish sauce

Small handful fresh coriander

Small handful fresh mint

4-5 Little Gem lettuces

Half a small ripe pineapple, peeled

Blitz the peanuts in a small blender to a coarse powder still with some chunks, then mix with the mince, garlic and chilli. You want all these ingredients to have the same texture so bear this in mind when chopping and blitzing.

Heat a large frying pan until very hot, add the oil and fry off the pork mixture until it starts to caramelise. This should take about 15 minutes.

Then add the sugar, soy sauce and fish sauce, and cook for a further 10 minutes until you have a lovely glossy mass. Check the seasoning, though it may not need any more salt.

Finely chop the herbs, mix them in then allow to cool. You only need the smaller inner leaves of the Little Gems, so carefully peel off the larger outer leaves (use them in a salad so they don't go to waste). Trim off the stalks so you are left with leaves like cute little Chinese spoons. Spoon the filling into the "bowl" of the lettuce spoons and chill lightly until set.

Chop the pineapple into small dice, spoon on top of the mince and serve.

Chinese Spoons with Cauliflower Purée, Crispy Monkfish and Wild Mushrooms - Makes 20

"The cauliflower purée is a beautiful, snow-like colour and, if you can find the trompette noir mushrooms, the visual contrast is fantastic. This recipe works well with different combinations too - scallops would be good alternatives to monkfish," Sophie says.

1 medium head cauliflower

500ml milk

200ml chicken stock

1 clove garlic, crushed

400g monkfish fillet (ask the fishmonger to remove all the skin and pinky grey membrane)

200g wild mushrooms (ideally trompette noir but chestnut mushrooms will do), cleaned and torn roughly

Small handful tarragon leaves, roughly chopped

25g butter

2 tbsp olive oil

Squeeze of lemon

Sea salt and freshly ground black pepper

Quarter the cauliflower and cut out most of the core, then shave or slice the cauliflower as thinly as possible so it cooks quickly. Place in a saucepan with the milk, stock, garlic and some seasoning. Bring to the boil and simmer for 5-6 minutes then remove from the heat. Leave to cool in the liquid for 15 minutes.

Meanwhile, cut the monkfish into 20 bite-sized cubes and the mushrooms into slightly smaller pieces. Roughly chop the tarragon.

Drain the cauliflower and blitz in a food processor or blender until very smooth.

For the ultimate silk purée, rub the mixture through a sieve with the back of a ladle. Beat in the butter and check seasoning. Set aside.

Heat a frying pan, add a trickle of oil and fry the monkfish for about five minutes, stirring and tossing until golden brown. Season and tip on to a plate. In the same pan, add remaining oil and heat until very hot.

Pan-fry the sliced mushrooms for around 5-6 minutes. Season, add the tarragon and a squeeze of lemon.

Arrange 20 Chinese soup spoons (or your best dessert spoons) on a platter or tray. Place a little purée on each spoon, top with a piece of monkfish and some mushrooms.