Fresh fruit is of course great, but tinned fruit has a lot going for it too. Not least it doesn’t go off and can be employed at any time.

The Man From Del Monte ad was one of those ideas that didn’t set out to be loved by being kind of naff, but like Ferrero Rocher’Ambassador you are spoiling us’ ended up being more popular and effective than any dismal’woke’ ad.

Here to brighten up dinner are two recipes that put the man in the Panama hat centre stage.

mcith_DelMonte_Pannacotta_052.jpgAlmond, Ginger and Honey Panna cotta with Caramelised Pineapple

Serves 6

Preparation time: 20 minutes

Chilling time: 4 hours

●      20g butter, for greasing

●      4 leaves fine leaf gelatine

●      300ml double cream

●      450ml almond milk

●      2 tbsp runny honey

●      2cm fresh ginger, grated

●      1 can (435g) can Del Monte® Gold Pineapple Slices in Juice

●      50g whole almonds, finely chopped

●      Zest of one lime

  1. Start by soaking the gelatine leaves in a bowl of cold water for 5 minutes.
  2. Place 6 x moulds on a tray then grease each one with a little butter.
  3. Add the cream, almond milk, ginger and honey to a small saucepan and gently heat until it’s just about to reach boiling point (be careful not to boil it!) Now drain the gelatine leaves and add them to the mixture so they dissolve. Stir and pour through a sieve into a jug.
  4. Pour the mixture into the greased moulds then place in the fridge for a minimum of 4 hours to set.
  5. When you’re ready to serve, remove the pineapple slices from the juice, and pat dry. Place in a pan with a tbsp butter and 2 tbsp light brown sugar. Cook for a few minutes on each side until golden and caramelized.
  6. Serve with the chopped almonds, extra lime zest and a slice of carmelized pineapple.

Pan fried Sea Bass with Pickled Pineapple and Mint


Serves 2

Preparation: 15 minutes

Cooking time: 6 minutes

For the Seabass:

●      2 Seabass fillets, skin on

●      Handful of mint leaves

●      100g radishes, thinly sliced

For the Pineapple Pickle:

●      1 can (435g) Del Monte® Gold Pineapple Chunks in Juice

●      100ml white wine vinegar

●      ½ tsp coriander seeds

●      ½ tsp mustard seeds

●      ½ tsp black peppercorns

●      1 tbsp olive oil

●      50g sea salt flakes

  1. In a small saucepan add the vinegar, 100ml pineapple juice and the spices then bring to a boil. Add the pineapple chunks then turn off the heat and add to a jar. Leave to cool for about 30 minutes then put the lid on and place it in the fridge to cool completely before using.
  2. For the seabass, sprinkle a little flaky sea salt on both sides then heat 1 tbsp of olive oil in a good non-stick frying pan on medium-high heat.
  3. Once the oil is hot, lay the seabass gently into the pan, skin side down. Cook for about 3 mins on the skin side without turning it so it goes nice and crispy. Turn the heat down slightly and gently turn the seabass over. Cook for another 2-3 minutes, before removing from the heat.
  4. Serve with the pickled pineapple, fresh mint leaves and extra salt and pepper.