Couscous recipes

Baked spiced fish with couscous

15 minutes

Chops recipes

Baked marinated lamb chops

10 minutes (plus 20 minutes if baking potato wedges)

Pork steaks with rosemary and panfried butter beans

15 minutes

Fragrant spice and verjuice poached pears with pistachio mascarpone

20 minutes

Dark chocolate and coconut tart with pear shavings

20 minutes

Offal recipes

Poached tongue in a mustard cream with root vegetables

1 ½ hours

Cheese recipes

Honey-drizzled cranberry cheese and pear stack

Warm squid and chermoula salad with crisp fennel

5 minutes

Cauliflower recipes

Garlicky creamed cauliflower soup with burnt mustard seed and chilli butter

25 minutes

Soup recipes

Baby spinach soup with olives and oregano

20 minutes

Cabbage recipes

Steamed mushroom cabbage rolls with beetroot risotto

30 minutes

Ice cream

Homemade mango curd ice cream

By Abigail Donnelly

Serves Makes 1 litre

Difficulty Easy

Prep Time 15 minutes, plus freezing time

Cooking Time 20 minutes

Ingredients

4 ripe mangoes, diced, plus extra for serving (optional)
3 free-range egg yolks
100 g butter
50 g sugar

Method

Purée half the mango and pour into a saucepan along with the remaining ingredients. Place over a medium heat and stir until the mixture thickens.
Remove from the heat and chill. Purée the remaining mango and add to the chilled mixture.
Spoon into an ice-cream machine and churn according to the manufacturer’s instructions.
Serve frozen with extra fresh mango on the side, if using.

Cook’s note: Double up the quantity of ingredients and set aside half of the mixture to be chilled and used as a curd for serving on toast or scones.

Per serving: 777.4 KJ, 1.6 g protein, 10.7 g fat, 19.8 g carbs

TASTE’s take:
A symbol of life and eternal bliss, the mango has moved from its third-world background to its rightful place as the world’s most luscious of fruits, with a versatile, exotic taste that holds its own in a variety of recipes.

Spinach lasagne

Chicken in tomato sauce

Spicy cabbage hash browns & crispy fried eggs

Baked spiced fish with couscous

Baked marinated lamb chops

Pork steaks with rosemary and panfried butter beans

Fragrant spice and verjuice poached pears with pistachio mascarpone

Dark chocolate and coconut tart with pear shavings

Poached tongue in a mustard cream with root vegetables

Honey-drizzled cranberry cheese and pear stack

Warm squid and chermoula salad with crisp fennel

Garlicky creamed cauliflower soup with burnt mustard seed and chilli butter

Baby spinach soup with olives and oregano

Steamed mushroom cabbage rolls with beetroot risotto