Chicken recipes

Coconut-and-Szechuan chicken wings

30 minutes

Asian recipes

Asian slaw

Corn recipes

Mexican black bean soup with chipotle charred corn

30 minutes

Brinjal recipes

Chargrilled Asian-style brinjals with noodles

40 minutes

Corn recipes

Rikku O’Donnchü’s whole poached chicken in coconut, corn and coriander curry

1½ hours

Seafood recipes

Crowd-pleasing crispy fish tacos

10 minutes

Mexican recipes

Turkey-and-bean chilli with avocado salsa

45 minutes

Vegan recipes

Vegan “crab” cakes

10 - 20 minutes

Ceviche recipes

Ceviche with avocado

Prawns and

Prawn salad with black sesame tahini

Nut recipes

Lime-and-pistachio doughnut cakes

15 minutes

Five-ingredient recipes

Lime ice

Lime ice

By TASTE

Serves 4

Difficulty Easy

Prep Time 15 minutes, plus freezing time

Ingredients

1 cup milk
1 cup sugar
1 cup cream
2 limes

Method

Stir the milk, sugar and cream together until the sugar is dissolved. Pour into a fridge tray and freeze until mushy. Then add the grated rind and juice of the two limes and beat well.

Freeze again for two hours and then beat again. Then freeze until firm.

Serve in small bowls.

Cook’s tip: You can also use 2 lemons instead of the limes. The original recipe is by Phillippa Cheifitz, and adapted by Sumien Brink.

Spinach lasagne

Roast potato-and-sweetcorn salad with creamy Cajun dressing

Isibindi nomhlehlo (braaied lamb’s liver and fat)

Coconut-and-Szechuan chicken wings

Asian slaw

Mexican black bean soup with chipotle charred corn

Chargrilled Asian-style brinjals with noodles

Rikku O’Donnchü’s whole poached chicken in coconut, corn and coriander curry

Crowd-pleasing crispy fish tacos

Turkey-and-bean chilli with avocado salsa

Vegan “crab” cakes

Ceviche with avocado

Prawn salad with black sesame tahini

Lime-and-pistachio doughnut cakes

Lime ice

Lime ice

Ingredients

Method