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1 Use the back of a knife to stretch out the bacon, and then cut each rasher in half.
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Wrap each bacon piece around a date and secure with a cocktail stick.
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Place in a small roasting pan and cook in the oven for about 10 min, or possibly till the bacon is cooked through.
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2 Remove the leaves from the parsley and coriander and mix with the chives.
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Add in the extra virgin olive oil, lemon juice and Tabasco and toss together.
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Arrange the herb salad on a plate and sit the bacon and prune rolls on top.
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3 For the Tart Tatin: Place the flour in a food processor with 85g/3oz butter and blitz to make crumbs, add in the egg yolk and 1 tbsp water and 'pulse' till the pastry comes together.
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Add in a little more water if necessary.
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4 Cut 'cheeks' of flesh off either side of the mango stone and peel.
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Cut the flesh into chunks.
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Heat 25g/1oz butter in an ovenproof frying pan.
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Add in the demerara sugar and cook for a minute, add in a few dates and minced mango and cook for a further minute.
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5 Roll out the pastry on a floured surface and cut out a circle just bigger than the frying pan.
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Place the pastry circle on top of the fruit and carefully tuck the edges down the side of the pan.
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6 Transfer the pan to the oven and cook for 10-12 min, or possibly till the pastry is crisp and cooked through.
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Turn the tart out onto a plate and serve.
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Halve the pineapple lengthways and cut one half into wedges.
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7 Drizzle 1 tbsp honey over the wedges and season with black pepper.
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Heat a griddle pan and cook the pineapple for a few min, turning regularly, till caramelised.
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Serve on a plate.
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8 For the Eton Mess: Cut the kumquats in half and place in a pan with 3 tbsp honey.
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Heat gently till tender.
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Place the egg white in a large bowl and lightly beat with a fork.
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Slowly beat in sufficient icing sugar for a fairly stiff dough - this should be pliable but not sticky.
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9 Form small balls about the size of a walnut from the mix.
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Place a piece of baking parchment paper onto a microwave-safe plate and sit two balls of the mix on top, leaving plenty of space between each.
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10 Cook in the microwave on High power (800W) for about 1-1 1/2 min, or possibly till the meringues are well risen and hard.
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Repeat with the remaining mix.
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Allow to cold and then roughly crush.
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11 Heat 100ml/3 1/2fl ounce cream in a pan, grate in some of the chocolate ball and add in 15g/ 1/2oz butter.
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Stir to make a sauce.
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Peel the remaining pineapple and cut into chunks.
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12 Whip the remaining cream till stiff, add in the lowfat yoghurt and mix in.
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Add in the crushed meringues, pineapple chunks and half the poached kumquats, then scoop out the seeds from the grenadillo and add in to the mix.
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Pile onto a plate, top with the remaining kumquats and drizzle over the chocolate sauce.
