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Method

Pastry:
Beat the butter and sugar until mixed together. Add the beaten eggs and then add the flour and icing sugar mix until it forms a dough.

Squash the pastry into a round disc, shape with cling film and chill for an hour in the fridge.

Filling:
Add 30g of butter to a hard-based pan and place on a hob to melt and brown.

Beat the eggs and then add the sugar, double cream, ground almonds, vanilla paste and flour.

Once the butter has cooled slightly, add to the egg mixture and chill in the fridge. Set the oven to 175°c.

Roll out the pastry on to a lightly floured surface. Transfer to a tin and trim the edges with a knife. Prick the tart base.

Fill the tart with the filling mixture. Sprinkle in the berries and sliced almonds.

Bake for 50 minutes and then serve with cream and a dusting of icing sugar.

Method
In a small bowl, combine the cherry tomatoes with the tamari or light soy sauce and chopped chives and set aside.

Place the jasmine rice in a saucepan with the coconut milk and 350ml (12fl oz) water. Bring to the boil over a high heat. Reduce the heat to low to bring to a simmer, then cover and cook for 15–20 minutes.

Once cooked, remove the lid and fluff up the rice with a fork. Sprinkle over the toasted coconut flakes and set aside.

Heat a wok over a high heat until smoking, and add the rapeseed oil. Once hot, add the garlic and ginger. Toss for a few seconds, then add the smoked tofu and cook, tossing, for five seconds.

Add the mirin, tamari or light soy sauce and golden syrup and cook for two or three minutes until the sauce is reduced and the tofu is sticky. Set aside.

When you’re ready to serve, divide the rice between three bowls. Working in sections (like slices of a pizza) add the various toppings to the rice: the tamari-chive tomatoes, the teriyaki tofu, the kiwi, the pineapple, the mango, the cashew nuts, the edamame and the red cabbage.

Garnish with crushed crispy fried salted seaweed, nori flakes, fried shallots and toasted sesame seeds. Serve immediately.

Ching’s tip — If the coconut milk has separated in the can, stir the milk to bring it back together before using.