Ingredients 2 large sweet potatoes, peeled and cubed 1 tablespoon za’atar seasoning 250g rocket 1/2 cup hummus Juice of 1/2 lemon 1/2 cup toasted flaked almonds 1/2 cup pomegranate seeds 1/2 tub Persian feta, crumbled plus 3 tbsps of the oil reserved Method Preheat oven to 180 degrees. Coat sweet potato in 1 tbsp olive oil, za’atar and a little salt. Place in a baking tray and cover with foil. Roast for 25 mins then
Ingredients 2 heads of baby cos lettuce 500g prawns, cooked and peeled 1 mango 1 avocado 1 lime Fried shallots Coriander to garnish Chilli or sweet chilli sauce (optional) Method Wash lettuce and separate the leaves. Lay the leaves onto a platter, selecting the medium sized ones only. You will need about 12. Meanwhile, puree the avocado and juice of 1 lime along with a little salt. If it’s too thick, add a few drops
Ingredients 1 bottle light, white wine, chilled 2 bottles Fever-Tree ginger ale 1 white nectarine, sliced 10 cherries, pitted 1/2 cup pomegranate seeds Ice Mint to garnish Method Add copious amounts of ice to a jug. Pour in the wine and ginger ale. Add fruit. Stir. Top with fresh mint.
Ingredients 1 ham, skin removed and fat scored 1 whole lime Juice of 1 lime 1/2 cup sweet chilli sauce 1/2 cup brown sugar About 20 toothpicks Method Preheat oven to 180 degrees. Combine lime, chilli sauce and brown sugar in a microwave safe bowl. Microwave for 1 minute and stir until smooth. Place ham on a wire rack in a baking dish. Wrap hock in foil to prevent burning. Brush glaze onto the scored
Ingredients 600ml thickened cream 2 mangoes 1 tin sweetened condensed milk Method Remove the flesh of each mango. Puree the mango in a blender. Whip the cream until stiff peaks form. With the mixer running add the condensed milk in a steady stream. Do the same with the mango puree. Serve in pretty glasses or jars, garnished with fresh fruit. This recipe may also be frozen and served like ice cream.