To make the brittle, line a heavy baking tray with parchment, and put the maple syrup, sugar, butter and 25ml water in a heavy-based saucepan. Stir until the sugar has melted, then leave to bubble on a medium heat for 15 mins or until dark golden brown. Stir in the sesame seeds and sea salt flakes, and stir briefly before pouring onto the lined tray. Working carefully so you don’t touch the sugar and burn yourself, spread out into a thin layer. Leave to cool and harden.

Mix the lime juice and most of the lime zest with the ground ginger, mixed spice and maple syrup. Top and tail the pineapple, cut away the skin and any black marks from the flesh, then cut into 1cm slices. Toss with the lime and maple mix, then leave for at least 30 mins to marinate.

Wait until the embers are low on a barbecue (the ideal time is after you’ve cooked a main) or heat a griddle pan to hot. Lightly oil the grill bars or griddle pan to prevent the fruit from sticking, and grill the pineapple for 1-2 mins on each side until golden and lightly charred. Cut into bite-sized shards, then transfer to a platter while you cook the rest.

Finely slice the larger basil or mint leaves and keep the smaller leaves whole. Bash the brittle into pieces, and serve scattered over the charred pineapple with the herbs and a drizzle of the marinade. Scatter the remaining lime zest over the yogurt or frozen yogurt and serve on the side.