Wild rice popcorn:

• In a saucepan, fry wild rice in 2tbsp olive oil until it pops.
• Strain onto paper towel, then set on a tray lined with baking paper.
• In a mixing bowl floating over a larger mixing bowl of warm water, melt the chocolate and pour onto the ‘popcorn’, creating a slab of chocolate. Put in fridge to set for 30 minutes.
• Cook cherries, honey, seeds from vanilla, raspberries and strawberries with 200ml water in saucepan until water evaporates and you are left with a cherry jam.

Mango ice-cream:

• In a large food processor, combine frozen mangoes and passionfruit until smooth, then set in freezer.
• To assemble the plate, add one ladle of the cherry jam, a piece of chocolate and a scoop of mango ice-cream and garnish with fresh berries and mint.