Instructions: Warm the milk with the cinnamon, cardamom and vanilla. Add the coconut and simmer until all the liquid has been absorbed. Leave to cool.

Pour the rum over the sultanas and leave for about 1 hour.

Take a sheet of filo pastry, place on a spoonful of the coconut milk, scatter on a few sultanas, place on a slice of apple and mango. Egg wash the pastry and fold together to form a spring roll.

Place in a hot oven 180 C/350 F/gas mark 4 for about 10 minutes until golden brown.

To make the sauce: Boil the sugar and water to form a caramel, add the cream and slowly whisk in the butter, keep warm. Place the hot fritters on a plate, drizzle with the sauce and decorate with seasonal fruits and berries.

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