Beer Food

Grilled lamb kebabs with sticky stout glaze

35 minutes

Seafood recipes

Vietnamese prawn, mango and basil parcels with tamarind dressing

15 minutes

Beef recipes

Brinjal-and-beef mince curry

1 hour

Chickpea recipes

Coconut smashed chickpeas with sweet potato skins

15 minutes

Prawns and

Fire-and-ice oysters

15 minutes

Beetroot recipes

Steamed salmon with spiced beetroot and dill

Spiced smoked trout kedgeree

Citrus recipes

Grilled prawns in lime butter with pickled radish and cucumber salad

15 minutes

Salad recipes

Avocado and prawn salad

Mexican recipes

Slow roasted pork mole tacos

2¼ hours

Salad recipes

Serrano ham and melon salad

Cocktail recipes

Spicy tequila-and-coconut cocktail

5 minutes

Spicy tequila-and-coconut cocktail

By Abigail Donnelly

Serves 6

Difficulty Easy

Prep Time 10 minutes

Cooking Time 5 minutes

Ingredients

4 T sugar
4 T water
1 cup good-quality tequila
2 x 400 ml coconut milk cans
15 g coriander
3 limes, zested and juiced
½ red chilli, roughly chopped
3 T ginger, grated
¼ cup coconut liqueur

Method

Heat the sugar and water in a saucepan over a medium heat until all the sugar has dissolved. Remove from the heat and allow to cool.

Place the tequila, coconut milk, coriander, lime zest and juice, chilli, ginger and coconut liqueur in a blender. Add the sugar syrup and a glass of crushed ice and blend.

Serve in tall glasses.

Fried feta salad

Air-fryer gochujang chicken thighs

Beef with oyster sauce

Grilled lamb kebabs with sticky stout glaze

Vietnamese prawn, mango and basil parcels with tamarind dressing

Brinjal-and-beef mince curry

Coconut smashed chickpeas with sweet potato skins

Fire-and-ice oysters

Steamed salmon with spiced beetroot and dill

Spiced smoked trout kedgeree

Grilled prawns in lime butter with pickled radish and cucumber salad

Avocado and prawn salad

Slow roasted pork mole tacos

Serrano ham and melon salad

Spicy tequila-and-coconut cocktail

Spicy tequila-and-coconut cocktail

Ingredients

Method