Japanese pearls with blueberry compote

Soak the tapioca in cold water for 2 hours. Drain and put into a bowl with the lime zest, cardamom, caster sugar and milk.

Set the mixture over a pan of gently simmering water, making sure that the bowl does not touch the water. Cook for 1 hour, stirring frequently, until the tapioca is tender. Check the water levels in the saucepan below once in a while and top up with hot water when the level is falling low.

Whisk a few spoonfuls of the tapioca milk into the egg yolks and then stir everything back into the tapioca. Cook for another 2-3 minutes, until the mixture has thickened enough to coat the back of a wooden spoon. Leave to cool. Remove the lime zest and cardamom.

Put all the ingredients for the blueberries into a saucepan and bring to the boil. Simmer for 3-4 minutes. Draw off the heat and leave to cool.

Spoon the tapioca into serving bowls, swirl some of the blueberry compote into it and serve.