For the frozen yoghurt, combine the yoghurt, vanilla seeds, icing sugar and cinnamon in a bowl. Transfer the yoghurt mixture to a shallow container and freeze for 2 hours. Remove the container from the freezer and transfer to a food processor and process until smooth. Return the yoghurt to the container and freeze for a further hour or until set.

Toss the pineapple wedges with 2 tbsp of the brown sugar in a bowl. Melt the butter in a large frying pan over medium-high heat. Cook the pineapple wedges, turning occasionally for 5 minutes or until caramelised, then transfer to a plate.

Add the remaining 2 tbsp sugar and rum to the pan and cook for 1-2 minutes until sugar has dissolved and has thickened slightly. Season with a pinch of salt. Serve the pineapple with the frozen yoghurt and syrup. Garnish with mint leaves and lime rind.

Adam's tip: Making your own yoghurt is very easy. All you need is some existing good-quality plain yoghurt (to provide the cultures needed) and some good, fresh milk. There are lots of helpful guides online that show the simple process for producing excellent homemade yoghurt.