I have a habit of finding a really useful recipe, and then forgetting all about it for years at a time while fretting over the fact that I can't think of a single thing to cook. I hope this page will help me get over that, and will also be useful for searching by ingredients.

Recipes serve two, unless otherwise stated.


Main Meals

Salads and Dips



to top of pageCurries

Moru Kachiathu (green banana and mango)

A Rasa recipe

This has an extraordinary sweet-sour taste, like nothing else I've ever tasted.

1 small green banana or plantain
2 tsp turmeric powder
1 tbsp oil
1 tsp mustard seeds
1 small onion, finely sliced
20 curry leaves
2 dried red chillis
1 tsp salt
1 cm cube fresh ginger, peeled and chopped
1 green chilli, slit lengthways
400 ml plain yoghurt
1 small ripe mango, peeled and thinly sliced

Peel the green banana using a knife, then slice the flesh thinly. Bring a small saucepan of salted water to the boil. Add 1 teaspoon of the turmeric powder, then the banana and cook over a medium heat for 10 minutes. Drain and set aside.

In a large saucepan, heat the oil. Add the mustard seeds and, as they begin to pop, add the onion, curry leaves, red chillis and salt. Cook, stirring frequently, over a medium heat for 5 minutes or until the onion has browned.

Meanwhile, using a pestle and mortar, crush the ginger to a smooth paste. Add it to the onion mixture with the green chilli, stir well and cook for 1 minute.

Add the remaining teaspoon of turmeric, mix thoroughly, then remove the pan from the heat. Gradually add the yoghurt, banana and mango, stirring slowly and continuously. Return the pan to the heat for 1 minute, stirring continuously. Serve lukewarm.


Potato and cauliflower curry

From Sophie Grigson's Vegetables

1 onion, chopped
3 cloves garlic, chopped
4cm piece fresh root ginger, roughly chopped
2 red chillies, deseeded and roughly chopped
2 tablespoons sunflower or vegetable oil
500g potatoes, cut into 2-3cm cubes
1 cauliflower, broken into florets
1 teaspoon brown mustard seeds
1 teaspoon ground cumin
1 level teaspoon turmeric
2 teasponns ground coriander
6 tablespoons tomato passata

To serve
4 tablespoons thick Greek yoghurt (optional)
A handful or coriander leaves

Grind the onion with the garlic, ginger, chilli and 3 tablespoons water in a processor until smooth. Reserve.

Heat the oil in a frying pan large enough to take the potato and cauliflower in one single layer with a little room to spare (but not too much). Fry the potato and cauliflower until beginning to catch here and there. Lift out of the pan and reserve. Now add the mustard seeds to the oil in the pan. As soon as the mustard seeds start to pop and dance, add the onion mixture and fry over a moderate heat, stirring constantly, until thickened - some 3-4 minutes. Stir in the remaining spices and stir for a minute or two more.

Now stir in the tomato passata, 600ml water and salt. Bring up to the boil, return the potatoes and cauliflower to the pan and then half cover and leave to simmer quietly for 10 minutes or so until both are tender, and the sauce is much reduced.

Serve topped with the yoghurt, if using, and a big flurry of coriander.


Egg and lentil curry

From Delia Smith

This is a great store-cupboard recipe, using things that are normally always present in the kitchen.

4 large eggs
3 oz (75 g) green lentils
3 oz (75 g) creamed coconut
1 rounded teaspoon lime pickle
juice and grated zest ½ fresh lime
1 large onion
1 small red chilli (preferably bird eye)
2 fat cloves garlic
1 inch (2.5 cm) piece root ginger
3 cardamom pods, crushed
1 level teaspoon cumin seeds
1 level teaspoon fennel seeds
1 level dessertspoon coriander seeds
2 tablespoons groundnut or other flavourless oil
1 rounded teaspoon turmeric powder
1 level teaspoon fenugreek powder

To serve
5 fl oz (150 ml) rice, cooked
a little extra lime pickle
mango chutney (optional)

Start off by getting everything prepared and ready to go. First peel the onion, cut it in half and then into thin slices. Next deseed and finely chop the chilli, peel and chop the garlic as well, then measure out the lime pickle and chop that quite finely. Now peel and grate the ginger – you need a good heaped teaspoonful. The creamed coconut should be shredded with a sharp knife and placed in a heatproof measuring jug. At this stage put the kettle on to boil.

Now place the frying pan over a medium heat and, as soon as it gets hot, measure the whole spices (cardamom, cumin, fennel and coriander) straight into it. What they need to do now is dry-roast, and this will take 2-3 minutes. Shake the pan from time to time to toss them around a bit and, as soon as they start to jump, remove them from the heat and tip them straight into a mortar.

Now place the pan back over the heat, turn it up high and add the oil. As soon as it is really hot, add the onions and, keeping the heat highish, let them sizzle and brown and become quite dark at the edges, which will take about 4 minutes. After that, turn the heat back down to medium and add the chilli, ginger, garlic and lime pickle, along with the turmeric and fenugreek. Now crush the roasted spices finely with a pestle, add these to the pan as well, then stir everything together. See to the coconut next: all you need to do here is pour boiling water up to the 1 pint (570 ml) level in the jug containing the coconut, then whisk it all together.

Now stir the lentils in to join the rest of the ingredients, add the grated lime zest and the coconut liquid, stir again and, as soon as it reaches simmering point, turn the heat down. Put the lid on and let the mixture simmer as gently as possible for 45 minutes, stirring it now and then (don't add any salt at this stage).

About 10 minutes before the end of the cooking time, place the eggs in a saucepan of cold water, bring them up to a gentle simmer and time them for 6-7 minutes, depending on how you like them. When they're ready, let the cold tap run on them until they're cool enough to handle. When the sauce is ready, season it well with salt and add the lime juice. Now peel the eggs under cold running water, slice them in half and pop them on top of the sauce, giving everything a couple more minutes' cooking with the lid on. Serve the egg curry with rice, some more lime pickle and perhaps some mango chutney to add a touch of sweetness.


Lamb Stew

From Rasa

3 tbsp ghee or oil
500g/1lb 2oz lamb, cubed
200ml/7floz fresh or canned coconut milk
3 onions, finely chopped
3 tomatoes, chopped
6 green chiles, slit lengthways
juice of 1 lime
1 tbsp chopped coriander leaves

For the spice paste:
10 cloves garlic
20 peppercorns
2 cinnamon sticks, about 5cm/2in each
1 tbsp freshly grated or dessicated coconut
1 tbsp coriander seeds
1/4 tsp poppy seeds
a pinch of ground cumin

Place all the ingredients for the spice paste in a grinder and process for 2 to 3 minutes to give a fine paste. Set aside.

To cook the lamb, heat 1 tbsp of the ghee or oil in a large pan. Add the meat and stir-fry for 2 to 3 minutes until the lamb is sealed. Stir in the spice paste, then add the coconut milk, two-thirds of the onions, the tomatoes, green chiles and some salt. Mix well and simmer for 20 minutes, stirring frequently, until the lamb is cooked through.

Add the lime juice and coriander leaves to the lamb and mix well. Return the mixture to the boil, simmer for two minutes, then remove the pan from the heat.

In a frying pan, heat the remaining 2 tbsp of ghee or oil and fry the rest of the onions until golden brown. Pour the contents of the frying pan into the lamb stew and stir through. Serve hot.


Thai Creamed Coconut Chicken

From Delia Smith

1 cooked chicken weighing about 2 lb 4 oz (1 kg), stripped, or 5 cooked chicken breasts
14 fl oz (400 ml) tinned coconut milk
1 level teaspoon coriander seeds
½ level teaspoon cumin seeds
2 cardamom pods, lightly crushed
2 tablespoons groundnut or other flavourless oil
2 medium onions, peeled and finely sliced
2 cloves garlic, peeled and crushed
½ oz (10 g) fresh coriander
1 level teaspoon turmeric
4 red chillies, deseeded and finely chopped
1 level dessertspoon finely chopped fresh lemon grass
2 tablespoons lime juice
salt and freshly milled black pepper

To prepare the chicken, remove the skin and cut the flesh into strips about 2½ inches (6 cm) long. Next, the spices will need roasting, so heat a large frying pan or wok – without any fat in it – and, when it's really hot, add the coriander, cumin and cardamom pods. Allow the spices to roast briefly – about 45 seconds – shaking the pan from time to time, then tip them into a mortar, removing the seeds from the cardamom pods and discarding the husks, and crush them all fairly finely.

Now add the oil to the frying pan or wok. When it's really hot, fry the onions and garlic over a medium heat for 8-9 minutes, until they're nicely softened. Meanwhile, strip the leaves from the coriander stalks, reserve these, then chop the stalks finely.

When the onions are ready, add the turmeric, chilli, crushed spices and coriander stalks, along with the lemon grass, to the pan. Stir these thoroughly together, then pour in the coconut milk and lime juice. Add some seasoning, then simmer everything gently for about 10 minutes, uncovered, by which time the sauce should have reduced and thickened.

Now add the chicken to the sauce and simmer gently for 10 minutes or so to heat it through completely. Serve the chicken on a bed of Thai Green Rice, garnished with the coriander leaves.


Thai Fish Curry with Mango

From Delia Smith

It sounds like a strange combination, but is delicious.

2 lb (900 g) firm fish fillet (Greenland halibut, cod or haddock, for example), skinned and chopped into 1½ inch (4 cm) chunks
1 large mango, peeled and cut into ¾ inch (2 cm) pieces
2 x 14 fl oz (400 ml) tins coconut milk

For the curry paste:
2 medium red chillies, halved and deseeded
grated zest and juice 1 lime
2 stems lemon grass, roughly chopped
1 inch (2.5 cm) piece fresh root ginger, peeled and sliced
4 cloves garlic, peeled
1 small onion, peeled and quartered
1 teaspoon shrimp paste
3 tablespoons Thai fish sauce

To garnish:
3 level tablespoons chopped fresh coriander leaves

Begin by emptying the coconut milk into the pan or wok and stir while you bring it up to the boil, then reduce the heat to medium and cook until the fat separates from the solids. This will take 20 minutes or so, and you will have about 1 pint (570 ml) left. Now make the curry paste, and all you do is put everything in a food processor or blender and whiz until you have a rather coarse, rough-looking paste and everything is perfectly blended.

Now, over a medium heat, add the curry paste and fish to the pan and, once it has reached simmering point, give it 4 minutes. Finally, add the mango and cook for a further 2 minutes. Serve the curry with the coriander sprinkled over and Thai fragrant rice as an accompaniment. To prepare the curry in advance, make everything up, keeping the paste covered in the fridge, then, 10 minutes before you want to serve, bring the coconut milk back up to the boil, then add the paste, fish and mango as above.



From the late, great minitrog

This is stunning. I'd never come across a kedgeree recipe before that used fresh ginger, but it works beautifully.

1lb smoked white fish - Haddock is traditional, cod will do fine
4 large hard-boiled eggs
200ml double cream
3oz long grain or basmati rice per person
2 large white onions
2oz butter
2 inches ginger root
Heaped tablespoon of mild curry paste. I recommend Pataks Korma Paste
Very large bunch of fresh parsley
1pt milk
A couple of bay leaves

Chop the onion and peeled ginger as finely as you can, and fry very gently in the butter. They should not colour, but will need to fry for at least 20 minutes. Stir often.

Rinse the fish in cold water and poach gently for 10 minutes with the bay leaves in the milk. Strain, strip off the skin and flake the fish checking for bones as you go.

Cook the rice and strain.

Wash and finely chop parsley.

Add the curry paste to the frying ginger and onion. Stir and fry for another couple of minutes. Add rice, chopped parsley and fish. Stir in double cream.

Tip into warmed serving dish. Decorate with chopped boiled eggs and chopped parsley.

If serving for breakfast this is really good with crusty warm bread. At dinnertime, add a mixed green salad with a sharp dressing. Mmmmm!


to top of pageMain Dishes, mostly with Meat or Fish

Leeks with lentils, chorizo and eggs

From Sophie Grigson's Vegetables

4 leeks, trimmed and cut into rings roughly 1cm thick
250g brown or green lentils
1 onion, quartered
1 bouquet garni
4 cloves garlic
2 tablespoons extra virgin olive oil
250g good-quality cooking chorizo, cut into 2cm chunks
4 eggs
a little chopped parsley

Rinse the leeks thoroughly, then set aside to dry.

Put the lentils into a pan with the onion, bouquet garni and one of the cloves of garlic, peeled and sliced. Do not season at this point. Add enough water to cover generously and bring up to the boil. Simmer for about 25-35 minutes until the lentils are just tender, but not mushy. Stir in the leeks and simmer for a further 2 minutes. Drain, reserving a little of the cooking water. Discard the bouquet garni.

Chop the remaining cloves of garlic. Heat the oil in a frying pan and add the garlic and chorizo. Fry until the chorizo and garlic are tinged with brown. Now tip in the well-drained lentils and leeks and stir so they take on the gorgeous flavour of the chorizo and garlic. Stir in 2-3 tablespoons of the lentil cooking water to moisten. Season with salt and pepper, and stir until steaming hot. Meanwhile, poach or fry the eggs and keep warm.

Pile a big heap of lentils, leeks and chorizo on each plate and top with an egg. Sprinkle with a little parsley and serve.


Lamb Chops and Leeks with Lentils

From Good Housekeeping New Step-by-Step Cookbook

4 lamb loin chops, about 450g (1 lb) total weight
1 small onion, peeled
100 ml (4 floz) orange juice
salt and pepper
1 tbsp oil
450g (1 lb) leeks
125g (4oz) split red lentils
1 tsp paprika
300 ml (1/2 pint) lamb stock

To garnish:
coriander sprigs

Trim the chops of fat; place in a non-metallic dish. Finely chop the onion and sprinkle over the lamb. Pour over the orange juice and season with pepper. Cover and leave to marinate in a cool place for at least 2 hours or preferably overnight, turning once.

Lift the chops out of the marinade; pat dry on absorbent kitchen paper. Heat the oil in a sauté pan and brown the chops on both sides. Drain on absorbent kitchen paper.

Cut the leeks into 1 cm slices and add to the pan with the lentils and paprika. Stir over a moderate heat for 1 minute. Place the chops on top of the lentils. Add the marinade and stock.

Bring to the boil, cover and simmer for 20 minutes or until the lamb is tender. Adjust the seasoning. Serve garnished with coriander and accompanied by steamed or boiled potatoes.


Char-grilled Tuna with Warm Coriander and Caper Vinaigrette

From Delia Smith

2 tuna steaks weighing about 8 oz (225g) each
1 tablespoon extra virgin olive oil
salt and freshly milled black pepper

For the vinaigrette:
1 heaped tablespoon roughly chopped fresh coriander leaves
1 heaped tablespoon salted capers, rinsed and drained
grated zest and juice 1 lime
1 tablespoon white wine vinegar
1 clove garlic, peeled and finely chopped
1 shallot, peeled and finely chopped
1 heaped teaspoon wholegrain mustard
2 tablespoons extra virgin olive oil
salt and freshly milled black pepper

You will also need a cast-iron ridged grill pan.

First of all, brush the grill pan with a little of the olive oil, then place it over a very high heat and let it pre-heat till very hot – about 10 minutes. Meanwhile, wipe the fish steaks with kitchen paper, then place them on a plate, brush them with the remaining olive oil and season both sides with salt and freshly milled black pepper. When the grill pan is ready, place the tuna steaks on it and give them about 2 minutes on each side.

Meanwhile, make the vinaigrette by placing all the ingredients in a small saucepan and whisking them together over a gentle heat – no actual cooking is needed here; all this needs is to be warm.

When the tuna steaks are ready, remove them to warm serving plates, pour over the vinaigrette and serve with steamed new potatoes.


Roasted Salmon Fillets with a Crusted Pecorino and Pesto Topping

From Delia Smith

2 x 5-6 oz (150-175 g) salmon fillets, about ¾ inch (2 cm) thick, skinned
1 rounded tablespoon finely grated Pecorino cheese
2 level tablespoons fresh pesto sauce
juice ½ lemon
2 level tablespoons fresh breadcrumbs
salt and freshly milled black pepper

You will also need a baking tray measuring 10 x 14 inches (25.5 x 35 cm), covered in foil and lightly oiled.

Pre-heat the oven to gas mark 8, 450°F (230°C).

Begin by trimming the fillets if needed, and run your hand over the surface of the fish to check that there aren't any stray bones lurking. Now place the fish on the prepared baking tray and give each one a good squeeze of lemon juice and a seasoning of salt and pepper.

Next, give the pesto a good stir and measure 2 tablespoons into a small bowl, mix one-third of the breadcrumbs with it to form a paste and spread this over both fish fillets. Then, mix half the cheese with the remaining breadcrumbs and scatter this over the pesto, then finish off with the remaining cheese.

Now place the baking tray on the middle shelf of the oven and cook for 10 minutes, by which time the top should be golden brown and crispy and the salmon just cooked and moist. Serve with steamed new potatoes.


Spanish Braised Pork with Potatoes and Olives

Serves 4-6

From Delia Smith

This is wonderful. Don't reduce the quanties to, say, two, since it's even better the next day. You want leftovers with this.

2 lb (900 g) shoulder of British pork, trimmed and cut into bite-sized pieces
1 lb (450 g) salad potatoes, halved if large
1½ oz (40 g) black olives
1½ oz (40 g) green olives
1 lb (450 g) ripe red tomatoes
2 tablespoons olive oil
2 medium onions, peeled and sliced into half-moon shapes
1 large red pepper, deseeded and sliced into 1¼ inch (3 cm) strips
2 cloves garlic, peeled and chopped
1 heaped teaspoon chopped fresh thyme, plus a few small sprigs
10 fl oz (275 ml) red wine
2 bay leaves
salt and freshly milled black pepper

You will also need a lidded flameproof casserole with a capacity of 6 pints (3.5 litres).

Pre-heat the oven to gas mark 1, 275°F (140°C).

First, skin the tomatoes: pour boiling water over them and leave them for exactly 1 minute before draining and slipping off their skins, then roughly chop them. Now heat 1 tablespoon of the oil in the casserole over a high heat, pat the cubes of pork with kitchen paper and brown them on all sides, about 6 pieces at a time, removing them to a plate as they're browned. Then, keeping the heat high, add the rest of the oil, then the onions and pepper, and brown them a little at the edges – about 6 minutes.

Now add the garlic, stir that around for about 1 minute, then return the browned meat to the casserole and add all the thyme, tomatoes, red wine, olives and bay leaves. Bring everything up to a gentle simmer, seasoning well, then put the lid on and transfer the casserole to the middle shelf of the oven for 1¼ hours. (For important information about gas mark 1, click here.) After that, add the potatoes, cover the pan again and cook for a further 45 minutes, or until the potatoes are tender.


Smoked Haddock with Creme Fraiche, Chive and Butter Sauce

From Delia

12-14 oz (350-400 g) smoked haddock or smoked cod, skinned, or same weight golden haddock cutlets, skinned
2 rounded tablespoons crème fraîche
1 heaped tablespoon snipped fresh chives
½ oz (10 g) butter, diced
5 fl oz (150 ml) whole milk
freshly milled black pepper

To serve:
Delia recommends serving it with spinach

First place the fish in the frying pan and add a little freshly milled black pepper but no salt. Then pour in the milk (it won't cover the fish, but that doesn't matter), bring it up to simmering point and simmer gently, uncovered, for 8-12 minutes if you're using pieces of smoked haddock or cod, or 8 minutes for golden haddock cutlets. You will be able to see quite clearly when they are cooked, as the whole thing will become pale and opaque.

Now carefully remove the fish to a plate using a fish slice, increase the heat and add the crème fraîche to the pan. Continue to simmer, uncovered, for 2-3 minutes, until the sauce reduces and thickens slightly, then whisk in the butter and return the fish to the sauce briefly. Scatter in the chives, let it bubble for about 30 seconds and it's ready to serve.


Chorizo Hash with Peppers and Paprika

From Delia

This is one of the first Delia recipes I tried, and it made me a huge fan (as you can probably tell).

5 oz (150 g) chorizo sausage
1 small red pepper
1 rounded teaspoon hot paprika
1 medium onion
10 oz (275 g) Desirée or King Edward potatoes
4 tablespoons olive oil
1 fat clove garlic, peeled and crushed
2 large, very fresh eggs
salt and freshly milled black pepper

First the onion needs to be peeled, sliced in half and then each half sliced as thinly as possible so you end up with little half-moon shapes. Next halve and deseed the red pepper, slice it, then chop it into ½ inch (1 cm) pieces. After that, peel the skin off the chorizo sausage and cut into pieces roughly the same size as the pepper.

The potatoes need to be washed and cut into ½ inch (1 cm) cubes, leaving the skin on. Then place them in a saucepan and pour enough boiling water from the kettle to almost cover them, then add salt and a lid and simmer for just 5 minutes before draining them in a colander and covering with a clean tea cloth to absorb the steam.

Next heat 2 tablespoons of the oil in the larger frying pan and, when it's fairly hot, add the onion, pepper and garlic and cook for about 6 minutes, until softened and tinged brown at the edges. Then push these to the side of the pan, add the chorizo and, keeping the heat fairly high, cook for about 2 minutes, again, till nicely browned at the edges. Next, add the paprika and stir everything together, then remove the whole lot to a plate. Now add another tablespoon of oil to the pan and, still keeping the heat high, add the potatoes and seasoning. Toss them around in the hot pan for about 3 minutes, keeping them moving, until they begin to crisp and brown at the edges, then return the chorizo, onion and pepper to the pan and, using a pan slice, keep turning the mixture over. Carry on cooking the whole thing for 5-6 minutes, until it's all really brown and crispy. Then turn the heat down to its lowest setting and, in the other pan, fry the eggs in the remaining oil (see How to fry an egg, below). Serve the hash divided between the two warmed plates with an egg on top of each and have plenty of tomato ketchup on the table.


Toad in the Hole with Roasted-onion Gravy

From Delia

Superb comfort food.

6 good-quality pork sausages – about 14 oz (400 g)
1 tablespoon groundnut or other flavourless oil (if necessary)

For the batter:
3 oz (75 g) plain flour
1 large egg
3 fl oz (75 ml) semi-skimmed milk
salt and freshly milled black pepper

For the onion gravy:
8 oz (225 g) onions, peeled and sliced
2 teaspoons groundnut or other flavourless oil
1 level teaspoon golden caster sugar
1 dessertspoon Worcestershire sauce
1 level teaspoon mustard powder
15 fl oz (425 ml) vegetable stock made from 1½ level teaspoons Marigold Swiss vegetable bouillon powder dissolved in 15 fl oz (425 ml) boiling water
1 rounded dessertspoon plain flour
salt and freshly milled black pepper

Pre-heat the oven to gas mark 7, 425°F (220°C).

Begin by making the batter, and to do this sieve the flour into a large bowl, holding the sieve up high to give the flour a good airing. Now, with the back of a spoon, make a well in the centre, break the egg into it and add some salt and pepper. Now, measure the milk and 2 fl oz (55 ml) water in a measuring jug, then, using an electric hand whisk on a slow speed, begin to whisk the egg into the flour – as you whisk, the flour around the edges will slowly be incorporated. Then add the liquid gradually, stopping to scrape the flour into the mixture. Whisk until the batter is smooth. Now the batter is ready for use, and although it's been rumoured that batter left to stand is better, I have never found this, so just make it whenever it's convenient.

Now place the sliced onions in a bowl, add 1 teaspoon of the oil and the sugar and toss the onions around to get the lightest coating, then spread them on the baking tray. Next arrange the sausages in the roasting tin, then place the onions on a high shelf in the oven, with the sausages on a lower shelf, and set a timer for 10 minutes. When the timer goes off, remove the sausages from the oven but leave the onions in for a further 4-5 minutes – they need to be nicely blackened round the edges. When they are ready, remove them and leave to one side.

Now place the roasting tin containing the sausages over direct heat turned to medium and, if the sausages haven't released much fat, add the tablespoon of oil. When the tin is really hot and the oil is beginning to shimmer – it must be searing hot – quickly pour the batter in all around the sausages. Immediately return the roasting tin to the oven, this time on the highest shelf, and cook the whole thing for 30 minutes.

Now for the gravy. First add the Worcestershire sauce and mustard powder to the stock, then add the onions from the baking tray to a medium-sized pan. Now add the second teaspoon of oil, then, using a wooden spoon, stir in the plain flour. Stir all this together over a medium heat and then switch to a whisk, then gradually add the stock to the pan, whisking all the time, until it's all in. Then bring it up to simmering point and gently simmer for 5 minutes. Taste to check the seasoning, then pour into a warmed serving jug. When the toad is ready, it should be puffed brown and crisp and the centre should look cooked and not too squidgy. Serve it immediately with the gravy, and it's absolutely wonderful with mashed potato.


Sicilian Pasta with Roasted Tomatoes and Aubergines

From Delia

The ingredients are so simple, but the taste is intense.

8 oz (225 g) spaghetti
12 large tomatoes (roughly 2 lb/900 g)
1 large aubergine, cut into 1 inch (2.5 cm) cubes
2 large cloves garlic, peeled and finely chopped
about 4 tablespoons olive oil
12 large basil leaves, torn in half, plus a few extra for garnish
5 oz (150 g) Mozzarella, cut into ½ inch (1 cm) cubes
salt and freshly milled black pepper

Pre-heat the oven to gas mark 6, 400°F (200°C).

First of all place the aubergine cubes in a colander, sprinkle them with salt and leave them to stand for half an hour, weighed down with something heavy to squeeze out the excess juices.

Meanwhile, skin the tomatoes by pouring boiling water over them and leaving them for 1 minute, then drain off the water and, as soon as they are cool enough to handle, slip off the skins. Cut each tomato in half and place the halves on one of the baking trays (cut side uppermost), then season with salt and freshly milled black pepper. Sprinkle over the chopped garlic, distributing it evenly between the tomatoes, and follow this with a few drops of olive oil in each one. Top each tomato half with half a basil leaf, turning each piece of leaf over to give it a good coating of oil. Now place the baking tray on the middle shelf of the oven and roast the tomatoes for 50-60 minutes or until the edges are slightly blackened.

Meanwhile, drain the aubergines and squeeze out as much excess juice as possible, then dry them thoroughly with a clean cloth and place them in the other baking tray. Then drizzle 1 tablespoon of the olive oil all over them and place them on the top shelf of the oven, above the tomatoes, giving them half an hour.

Towards the end of the cooking time, cook the pasta (see How to cook perfect pasta, below). When the tomatoes and aubergines are ready, scrape them, along with all their lovely cooking juices, into a saucepan and place it over a low heat, then add the cubed Mozzarella and stir gently. Now drain the pasta, pile it into a warm bowl, spoon the tomato and aubergine mixture over the top and scatter over a few basil leaves.


Squash risotto

From Riverford

The squash roasted with the rosemary gives a strangely delicate and perfumed taste. Lovely.

2kg squash (any type)
six cloves of garlic
olive oil

For the Risotto:
5 tablespoons of olive oil
325g of risotto rice
175ml dry white wine
250ml stock (vegetable or chicken)
50g unsalted butter
one medium onion (finely chopped)
salt and pepper
parmesan to taste

Cut the squash into small cubes and roast with olive oil, rosemary and the garlic until the squash is still firm but cooked.

For the Risotto, take all olive oil and half the butter and gently sweat the onion until translucent. Add the rice to the onion and oil mixture. Pour over the wine. Stir in the stock a bit at a time until the rice is cooked and the liquid is absorbed.

When cooked or aldente, Italian for to bite, add the roasted squash, the remaining butter and as much parmesan as you feel necessary.


Kale & mushroom risotto

From Riverford

Kale is probably the biggest challenge with any vegetable-box scheme. This is the best recipe for kale I've found yet (though I do have a sneaking suspicion that it might be even better if you just left out the kale).

40g chanterelle mushrooms (soaked)
300g black kale
1/2 bottle red wine
3 medium onions
5 cloves garlic
1 tbsp fennel seeds
50g bacon lardons
400g Arborio rice
balsamic vinegar
olive oil
parmesan cheese

Soak the mushrooms. Coarsely chop the kale leaves and blanch for 7 minutes. Combine the red wine, mushroom water and strengthen with stock, to make up to 1.2 litres

Fry the finely chopped onions, garlic and the fennel seeds and bacon for 5 minutes. Add the rice and stir until well coated. Turn down the heat and start adding the liquid (already heated). Keep stirring and adding the liquid as it is absorbed by the rice.

After about 10 minutes add the kale and after a few minutes the mushrooms. When all the liquid has gone or the rice is done(whichever is sooner) add a splash of balsamic vinegar and plenty of black pepper. Stir in loads of coarsely grated parmesan and a knob of butter.


to top of pageSalads, Side Dishes and Dips

Tunisian Aubergine Salad with Coriander and Yoghurt

From Delia Smith

1 lb 8 oz (700 g) aubergine, chopped into ½ inch (1 cm) cubes
2 rounded tablespoons chopped fresh coriander
1 lb 8 oz (700 g) ripe red tomatoes
about 3 tablespoons olive oil
1 heaped teaspoon cumin seeds
1 teaspoon allspice berries
1 large onion, weighing about 10 oz (275 g), peeled and finely chopped
1 large red chilli, deseeded and finely chopped
4 cloves garlic, peeled and finely chopped
2 rounded tablespoons chopped fresh mint
salt and freshly milled black pepper

To serve:
4 tablespoons Greek yoghurt
8 pitta breads, warmed
1 tablespoon olive oil
1 rounded tablespoon chopped fresh coriander
1 rounded tablespoon chopped fresh mint

You'll need to start this recipe the day before you want to serve it. First salt and drain the aubergines: place them in a large colander and, as you add them, sprinkle with 1 level tablespoon of salt, then cover with a plate and weigh it down with a few scale weights or a similar heavy object. Now place the colander on a plate and leave the aubergine to drain for 1 hour. When it has been draining for 30 minutes, pre-heat the oven to gas mark 8, 450°F (230°C).

Meanwhile, skin the tomatoes. To do this, pour boiling water over them and leave for exactly 1 minute before draining them and slipping off their skins, protecting your hands with a cloth if they are too hot. Cut them in half and place them cut-side up on the smaller baking tray, which should be lightly oiled, and brush the tomatoes with a little olive oil as well. Set to one side.

Now you need to dry-roast the cumin seeds and allspice berries, and to do this place them in a small frying pan or saucepan over a medium heat and stir and toss them around for 1-2 minutes, or until they begin to look toasted and start to jump in the pan. Now transfer them to a pestle and mortar and crush them to a powder.

When the aubergines are ready, squeeze them to get rid of any excess juices, dry them in a clean tea cloth, then place them in a bowl, add 1 tablespoon of the oil and toss them around so they get a good coating. After that, spread them out on the larger baking tray and place both baking trays in the oven, with the aubergines on the top shelf and the tomatoes on the next one down. Give them about 25 minutes, by which time the aubergines should be tinged golden brown at the edges and the tomatoes soft. Remove the vegetables from the oven and, when the tomatoes are cool enough, chop them into quite small pieces.

Meanwhile, heat 2 more tablespoons of the oil in a large frying pan over a medium to high heat and fry the onions until soft and pale gold – about 5 minutes – then add the chilli and garlic and fry for 1 more minute. Next add the chopped tomatoes, aubergines and crushed spices, stir well, add the herbs and season with salt and freshly milled black pepper. Bring everything up to a gentle simmer, then remove the pan from the heat and pile everything into a serving dish. Leave for 24 hours, or longer if possible, covered in the fridge. Serve the salad at room temperature, drizzled with the olive oil. Serve with the warm pitta breads, about a tablespoon of Greek yoghurt with each serving and the fresh herbs scattered over.


Carrot and cumin salad with coriander

From Moro, the cookbook

450g carrots
2/3 teaspoon cumin seeds
1 garlic clove
juice of 3/4 lemon
1/3 teaspoon caster sugar
1 tablespoon olive oil
1 small bunch fresh coriander leaves, roughly chopped
sea salt

Peel the carrots and boil whole in salted water until they are tender. Drain the carrots, spreading them out to cool and dry before slicing them quite thinly.

To roast the cumin seeds, place in a small saucepan and stir over a medium heat until you notice the colour beginning to change (about 2 minutes). Pound the cumin in a mortar and pestle, then add the garlic and 1/2 teaspoon salt and pound some more. Mix the lemon juice, sugar, and olive oil into the garlic mixture. Now toss the carrots in the cumin dressing with the chopped coriander. Serve at room temperature.


Australian market beetroot dip

From Sophie Grigson's Vegetables

3 medium fresh beetroots, roughly 300-350g (11-12oz)
1 tsp cumin seeds
1 tsp coriander seeds
250g (9oz) soured cream or thick Greek-style yoghurt
1-2 tbsp lemon juice
salt and pepper

Trim each beetroot, leaving about 3cm of stalk and the root in place. Wrap each one in foil, place in a baking dish and roast at about 150 C/300 F until tender (2-3 hours). Dry-fry the cumin and coriander seeds in a heavy frying pan over a moderate heat until the scent curls temptingly around the kitchen. Tip into a bowl or a mortar and leave to cool, then grind to a powder.

As soon as they are cool enough to handle, skin the beetroots. Set half of one aside; cut up the rest roughly and toss into a food processor. Add all the other ingredients, including the ground spices, and process until smooth. Grate the reserved beetroot or chop finely and stir into the mixture. Taste and adjust the seasonsings.

Serve at room temperature with warm pitta bread, and sticks of carrot, celery, pepper or cucumber.


Beetroot with anchovies

From Riverford

6 anchovy fillets
500g cooked beetroot peeled & diced
chopped flat leaf parsley
½ garlic clove, crushed
4 tbsp olive oil
1 tbsp red wine vinegar

Chop anchovy fillets. Put beetroot in a bowl and sprinkle with parsley and garlic. Heat oil and vinegar in a pan and add the anchovies. Remove pan from heat and mash anchovies until they have almost disintegrated. Spoon mixture over beetroot, mix well and allow to stand for 15 minutes before serving.



From Sophie Grigson's Vegetables

This is stunning. As with the roasted-aubergine-and-tomato pasta, it's so simple, and so intense.

1 onion, sliced
4 tablespoons olive oil
4 red peppers, deseeded, and cut into long strips
3 cloves garlic, crushed
1/2 tsp fennel seeds
450g (1 lb) tomatoes, skinned and roughly chopped
1 tbsp tomato puree
1 tsp caster sugar
salt and pepper

Sauté the onion in the olive oil until lightly browned. Add the peppers, garlic and fennel seeds and cook for a further couple of minutes. Cover the pan and let them cook down gently in their own juices for 10 minutes.

Now add the remaining ingredients, bring up to the boil, then simmer gently for half an hour, uncovered, stirring occasionally.

Taste and adjust the reasoning. Reheat when needed or serve at room temperature, as a side dish or as part of a mix of antipasti, i.e. alongside plates of sliced cured meats and cheeses. It also makes a fine topping for bruschetta: griddle or toast slices of good bread, rub with a halved garlic clove and top with peperonata and the halves of a mini ball of mozzarella or a curl of Parma ham.


Hot chorizo with butter-bean and tomato salad

From Moro, the cookbook

150-150g judión beans or best-quality butter-beans or cannellini, soaked overnight with a pinch of bicarbonate of soda
20 sweet cherry tomatoes, cut in half
1/2 red onion, thinly sliced
1 medium bunch fresh flat-leaf parsley, roughly chopped
a drizzle of olive oil
250g cooking chorizo, cut in little pieces
sea salt and black pepper

For the dressing:
1 garlic clove
1 tablespoon sherry or red wine vinegar
1 squeeze of lemon (optional)
sea salt and black pepper

Rinse the beans, then cover with 2 litres of cold water in a large pan. Bring to the boil, reduce the heat to a simmer, and skim off any scum. Cook for 1-2 hours until tender. Pour off the cooking liquid until level with the beans, season and set aside.

To make the dressing, crush the garlic with a good pinch of salt in a mortar and pestle until a smooth paste is formed. Then add the vinegar and lemon juice (if using), and whisk in the olive oil. Season with salt and pepper.

To assemble the salad, drain the butter-beawns (warm or at room temperature), and put in a bowl with the tomatoes, red onion and parsley. Pour on the dressing and mix well. Let the salad sit for at least 5 minutes to let the flavours mingle. Meanwhile set a frying pan over a medium to high heat. Pour a drizzle of olive oil in to the pan and add the chorizo. As the chorizo is sizzling away, spread the salad on a plate. The chorizo will take only about a minute to cook, really just until crisp on both sides. Spoon the cooked chorizo on top of the salad and serve immediately.


Cauliflower with saffron, pinenuts and raisins

From Moro, the cookbook

1 medium cauliflower
3 tbsp olive oil
1 large onion, thinly sliced
pinch of saffron, infused in - 4 tbsp boiling water
3 tbsp pinenuts, lightly toasted
75g raisins, soaked in warm water
sea salt & black pepper

Put the cauliflower florets in a pan of boiling water. Bring back to the boil and blanch for 1 min then drain.

Heat the olive oil in a heavy saucepan then add the onion and a pinch of salt. Cook on a low heat, stirring regularly, then drain the onion and keep the oil.

In the saucepan reheat the oil and add the florets and the smallest leaves from the cauliflower. Fry until the cauliflower begins to colour, then add the onion, saffron water, pinenuts and drained raisins.

Cook for 5 minutes until the water has evaporated then season and serve.


Aubergine Salata

From Marlena Spieler's Classic Barbecue and Grill Cookbook

1 medium-large aubergine, halved lengthways
olive oil
1 garlic clove, thinly chopped
3 tbsp tahini
3 tbsp Greek natural yoghurt
juice of 1/2 lemon
1/2 tsp cumin seeds
salt, to taste
Tabasco, to taste

Light the barbecue or preheat a gas barbecue. [I use a ridged grill-pan.]

Score the aubergine deeply without cutting it right through, then brush with olive oil. Cook over medium-hot coalsfor 10-15 minutes on each side, or until the outside is lightly charred in spots and the flesh is tender. Leave to cool, then dice.

Blend together the garlic, tahini, yoghurt, lemon juice, cumin seeds, salt and Tabasco, and mix with the aubergine.


Cabbage with Bacon, Apples and Cider

Serves 4-6

From Delia

1 lb (450 g) green cabbage, but into 4 sections and core and stalk removed
4½ oz (125 g) cubetti (cubed) pancetta or chopped bacon
1 Granny Smith apple, cored and chopped small
2 tablespoons strong dry cider
2 tablespoons cider vinegar
1 dessertspoon olive oil
1 small onion, peeled and finely chopped
2 cloves garlic, peeled and crushes
1 bay leaf
1 sprig fresh thyme
salt and freshly milled black pepper

First of all shred the cabbage into ¼ inch (5 mm) pieces, then place the frying pan over direct heat and dry-fry the pancetta or bacon until crispy and golden – about 5 minutes – and remove it to a plate. Now add the oil to the pan and, when it's hot, fry the onions over a medium heat for 5 minutes: they also need to be turning golden brown at the edges. Now turn the heat up to its highest setting and add the cabbage, stirring continuously for about 3 minutes, keeping it on the move and tossing it around.

Return the pancetta or bacon to the pan and add the apple, garlic, bay leaf and thyme, seasoning well with salt and black pepper. Toss the mixture around for a few seconds, then add the cider and cider vinegar and continue to cook, with the heat still high, for 1-2 minutes. Finally, remove the bay leaf and thyme, taste and season and serve as soon as possible.


Baked Aubergines with Tomato

Serves 4

From Delia

4 aubergines, approx. 1¾ lb (800g) in weight
4 tablespoons oil
1 large onion, finely chopped
6 largish tomatoes, peeled and chopped
2 cloves garlic, peeled and crushes
2 tablespoons finely chopped parsley
a good pinch each of ground allspice, cinnamon and caster sugar
salt and freshly milled black pepper
For the topping:
2-3 tablespoons dry white breadcrumbs
1 tablespoon grated Cheddar cheese
1 oz butter (25g)

First prepare the aubergines: cut each one into smallish pieces, pile them all into a colander, sprinkle with salt (2 heaped teaspoons), then place a plate on top of them. Weight it down with a scale-weight and leave to drain for an hour.

When you're ready to cook, pre-heat the oven to gas mark 5, 375ºF (190ºC), and butter a shallow baking dish generously. Drain the aubergines and dry them thoroughly on kitchen paper, then heat the oil in a frying pan. Add the aubergines to the pan and fry to a pale-golden colour, then add the chopped onion and carry on cooking until that has softened a bit.

Next add the tomatoes, garlic and parsley, the spices and sugar, and season with salt and pepper. Let everything simmer gently for about 5 minutes, stirring occasionally. Then transfer the mixture to the baking dish, sprinkle with the mixture of the cheese and breadcrumbs, and dot the surface with flecks of butter.

Bake near the top of the over for about 30 minute, or until browned.


Gratin of Brussels sprouts with lardons, cream and almonds

Serves 4-6

From Sophie Grigson's Vegetables

1½ lb (675 g) Brussels sprouts, trimmed
3½ oz (100 g) lardons, or back bacon cut into strips
½ oz (15 g) flaked almonds
2 tablespoons strong dry cider
½ oz (15 g) butter
1 tablespoon sunflower oil
10 floz (300 ml) double cream
a dash of lemon juice
4 tablespoons fresh breadcrumbs
3 tablespoons Parmesan, freshly grated
salt and freshly milled black pepper

Preheat the over to 200ºC/400ºF/Gas 6. Simmer the sprouts in salted water until almost but not quite cooked (around 4 minutes). Drain thoroughly, and cut in half.

Sauté the lardons and almonds in the butter and oil in a wide frying pan until lightly browned. Add the sprouts and cook for a further 2-3 minutes, stirring almost constantly. Add the double-cream, bring up to the boilo, and let it bubble away merrily for some 2-4 minutes until reduced to a rich sauce. Season with a touch of salt and plenty of pepper.

Draw off the heat, stir in a dash of lemon juice, then spoon into a gratin dish. Mix the breadcrumbs and Parmesan, and scatter evenly over the sprouts. Bake for about 20 minutes until the top is golden brown, with the cream bubbling through seductively here and there. Serve while the cream has quietened down a little.


to top of pageBread-based

Goats' Cheese, Onion and Potato Bread with Thyme

From Delia

1 x 4 oz (110 g) round firm goats' cheese
4 spring onions, finely sliced
1 medium red potato weighing approximately 6 oz (175 g)
1 rounded teaspoon chopped thyme leaves, plus a few small sprigs
6 oz (175 g) self-raising flour, plus a little extra for the top of the loaf
1 level teaspoon salt
½ level teaspoon or generous pinch of cayenne pepper
1 large egg
2 tablespoons milk
1 heaped teaspoon grain mustard

An alternative:
Feta instead of goats cheese
red onion instead of spring
rosemary instead of thyme

Start off by taking your sharpest knife, then pare the rind from the cheese and cut it into ½ inch (1 cm) cubes. Then sift the flour, salt and cayenne pepper into a big, roomy mixing bowl, holding the sieve up high to give the flour a good airing. Then thinly pare off the potato skin using a potato peeler and grate the potato straight into the flour, using the coarse side of the grater. Then add the spring onions, chopped thyme and two-thirds of the cheese. Now take a palette knife and blend everything together thoroughly.

After that, beat the egg gently with the milk and mustard, then pour the mixture into the bowl, just bringing it all together to a loose, rough dough, still using the palette knife. Next transfer it on to the baking sheet and pat it gently into a 6 inch (15 cm) rough round. Now lightly press the rest of the cheese over the surface, dust with a little flour and scatter the small sprigs of thyme over.

Bake the bread on the middle shelf of the oven for 45-50 minutes or until golden brown. Then remove it to a cooling rack and serve it still slightly warm if possible (but I have to say it's still divine a day later, warmed through in the oven).


Basic Pizza Dough

From Delia

6 oz (175 g) plain white soft flour
1 level teaspoon salt
1 level teaspoon easy-blend dried yeast
½ level teaspoon golden caster sugar
1 tablespoon olive oil

To roll out:
2-3 level tablespoons polenta (cornmeal)

Begin by warming the flour slightly in the oven for about 10 minutes, then turn the oven off. Sift the flour, salt, yeast and sugar into a bowl and make a well in the centre of the mixture, then add the olive oil and pour in 4 fl oz (120 ml) hand-hot water water. Now mix to a dough, starting off with a wooden spoon and using your hands in the final stages of mixing. Wipe the bowl clean with the dough, adding a spot more water if there are any dry bits left, and transfer it to a flat work surface (there shouldn't be any need to flour this). Knead the dough for 3 minutes or until it develops a sheen and blisters under the surface (it should also be springy and elastic). You can now either leave the dough on the surface covered by the upturned bowl or transfer the dough to a clean bowl and cover it with clingfilm that has been lightly oiled on the side that is facing the dough. Leave it until it looks as though it has doubled in bulk, which will be about an hour at room temperature.

Having made the dough and left it to rise, pre-heat the oven to gas mark 8, 450°F (230°C), along with the pizza stone or baking sheet. The next stage is to tip the dough back on to a work surface that has been sprinkled generously with polenta to prevent it from sticking. Knock all the air out of the dough and knead it for a couple of seconds to begin shaping it into a ball. Then dust your rolling pin with polenta and roll the dough out to a circle that is approximately 10 inches (25.5 cm) in diameter. Then finish stretching it out with your hands, working from the centre and using the flat of your fingers to push the dough out; it doesn't need to be a perfect round, but you want it to be a fairly thin-based pizza, with slightly raised edges.

Using a thick oven glove, very carefully lift the baking sheet or pizza stone out of the oven and sprinkle it with polenta. Now carefully lift the pizza dough on to the stone or baking sheet and cover the pizza with your choice of filling, taking it up to the raised edge. Bake the pizza on a high shelf for 10-12 minutes, until the crust is golden brown.


Puttanesca Pizza

From Delia

For the sauce:
1 tablespoon olive oil
1 clove garlic, peeled and finely chopped
½ red chilli, deseeded and finely chopped
1 heaped teaspoon chopped fresh basil
8 oz (225 g) fresh tomatoes, skinned and chopped
1 oz (25 g) anchovies, drained and cut in half lengthways
3 oz (75 g) black olives, pitted and chopped small
1 dessertspoon salted capers or capers in vinegar, rinsed and drained
freshly milled black pepper

For the topping:
5 oz (150 g) Mozzarella, cut into 1 inch (2.5 cm) slices
a few small whole fresh basil leaves, plus a few extra to garnish
a little olive oil

Preheat the oven to its lowest setting.

Make one quantity of Basic Pizza Dough and while it is rising make the sauce: heat the oil in a medium saucepan, then add the garlic and chilli and cook briefly until the garlic is pale gold. Then add all the other sauce ingredients, stir and season with a little pepper – but no salt because of the anchovies. Turn the heat to low and let the sauce simmer very gently without a lid for 40 minutes, by which time it will have reduced to a lovely, thick mass with very little liquid left.

Pre-heat the oven to gas mark 8, 450°F (230°C), along with the pizza stone or baking sheet. The next stage is to tip the dough back on to a work surface that has been sprinkled generously with polenta to prevent it from sticking. Knock all the air out of the dough and knead it for a couple of seconds to begin shaping it into a ball. Then dust your rolling pin with polenta and roll the dough out to a circle that is approximately 10 inches (25.5 cm) in diameter. Then finish stretching it out with your hands, working from the centre and using the flat of your fingers to push the dough out; it doesn't need to be a perfect round, but you want it to be a fairly thin-based pizza, with slightly raised edges. Place the uncooked base to one side.

Then, using a thick oven glove, very carefully lift the baking sheet or pizza stone out of the oven and sprinkle it with the polenta (cornmeal). Spread the sauce over the pizza base, taking it up to the raised edge, then carefully lift it on to the hot baking sheet or pizza stone. Now scatter the Mozzarella over, then dip the basil leaves in the olive oil and place them here and there on top. Bake the pizza on a high shelf for 10-12 minutes, until the crust is golden brown and crusty. Use an oven glove to remove it from the oven, then garnish with the extra basil.


Aubergine, tomato, chorizo and feta pizza

From Good Housekeeping New Step-by-Step Cookbook

1 aubergine, sliced thinly
a similar volume of tomatoes, sliced
1 chorizo sausage, sliced
feta cheese, crumbled
olive oil
freshly ground black pepper

Pre-heat the oven to gas mark 8, 450°F (230°C), along with the pizza stone or baking sheet.

Make and roll out one quantity of Basic Pizza Dough. Arrange the slices of aubergine and tomato over the surface of the dough, alternating aubergine and tomato, and making them overlap. Once you've covered the surface in this way, distribute the chorizo over the top, then sprinkle the feta cheese over. Drizzle a small amount of olive oil over the pizza, then a light grinding of black pepper.

Transfer the pizza to the pre-heated baking tray, and bake for 10-12 minutes. [Actually, I do the arrangement of the toppings with the dough already on the tray, since the "transfer" process is fraught with difficulties.]

to top of pageDesserts

Mango ice cream with crystallised ginger

A Ken Hom recipe

50 g fresh mango pulp
370 ml skimmed milk
2 tbsp finely chopped crystallised ginger
3 egg yolks
55 g caster sugar
1 tbsp lemon juice (though this isn't mentioned in the instructions)

Pass the mango pulp through a fine sieve. Place the milk and crystallised ginger in a saucepan and bring to the boil, then remove from the heat.

Beat the egg yolks and sugar together with an electric mixer until the mixture is pale and creamy and falls in a ribbon from the beaters.

Incorporate the ginger-milk mixture a little at a time, whisking constantly. Return it to the saucepan and cook over a low heat for 2-3 minutes, stirring all the time with a wooden spoon. When the cream has thickened sufficiently to coat the back of the spoon, remove from the heat and leave to cool completely.

Mix the cream and the mango pulp together, pour into an ice cream machine and freeze accordingly to the manufacturer's instructions. Alternatively, pour the mixture into a shallow, freezerproof container, cover and freeze for 2-3 hours until the mixture is partially frozen. Remove from the freezer, transfer to a bowl and break up the ice-crystals with a fork. Return to the container and freeze for a further 2-3 hours. Repeat this process then freeze until firm.