Either way, if you are smart, then your lasting impression will be the shared pudding already colonising swathes of Instagram: a whole pineapple, hollowed-out, refilled with a pineapple-flecked crema catalana (the Spanish crème brûlée) and finished with a custom burner, like something dreamt up by a team of flamboyant blacksmiths. It is abominably good; an exuberant hit of sun-soaked escapism that alights, decisively, on Parrillan’s true identity. I would say that it’s worth signing another disclaimer for — but that would be to pretend that it were humanly possible to not finish every deliriously enjoyable scrap.