Slice and butter 12 hot cross buns. Cook in batches, buttered side down in a large frying pan over medium heat.
Meanwhile melt30g butter in a frying pan over medium heat. Add2 tbsp brown sugar and stir to combine. Add2 bananas, cut into slices and cook for 2 minutes each side until caramelised. Remove from heat.
Whisk300mlthickened cream until soft peaks form. Dollop cream on half the bun bases, add banana and drizzle with leftover caramelised butter from pan.
On the remaining bun bases, spread berry jam, add 1 tbsp ricotta, sliced berries and sprinkle with a little icing sugar.
Cut a medium whole watermelon into 2cm thick slices, you should get about six.
Mix equal parts Cocobella Coconut Yoghurt Natural and Greek-style yoghurt, and dollop on watermelon slices. Top with fruit of your choice (we used sliced kiwi fruit, strawberries, raspberries and blueberries). Add a drizzle of honey and serve.
1. In a large bowl combine 3 tsp cumin, 3 tsp paprika, 1 tsp ground coriander and 1/2 tsp cayenne pepperwith5 crushed garlic cloves, 1/4 cup olive oil and 1/4 cup red wine vinegar.
2. Add 18 lamb cutlets, coating them with the marinade, cover and chill for 2 hours.
3. Bring back to room temperature before cooking. Heat barbecue grill on medium and cook lamb for 3-4 minutes on each side. Allow to rest.
4. Season and sprinkle with fresh coriander and parsley leaves.