Tilda coconut rice pudding

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  Rice pudding

1. Put all the ingredients into a medium sized saucepan and bring to a boil, then turn to a low heat and cook covered for 20-25 minutes

Mango sorbet

1. Dice 100g of mango and reserve for the finished dish
2. Bring the water, sugar and glucose to a boil, then allow to cool before blitzing with remainder of the mango and churning in an ice cream machine

Honeycomb

1. Mix the caster sugar, glucose and water and heat until it reaches 150˚C
2. Whisk in the bicarbonate of soda, pour into a tray and allow to cool

Pistachio crumble

1. Blitz all of the ingredients to form a dough, then roll out and freeze
2. Blitz the frozen dough to form crumbs, then cook as discs at 160˚C for approximately 5 minutes or until golden brown

To serve

1. Place the diced mango in the bottom of a bowl, top with the rice pudding and then finish with the honeycomb, crumble, sorbet and herbs
2. Garnish with the lemon verbena, snap dragon flowers and coriander

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