Great value Archives

Anchovy recipes

Brinjal on creamy polenta

15 minutes

Fish recipes

Easy bouillabaisse with sun-dried-tomato pesto and fresh basil

20 minutes

Tomato recipes

Fusilli with tomato and bacon

20 minutes

Pepper recipes

Chicken and sweet pepper rice

1 hour

Baba ghanoush

15 minutes

Kofta

10 minutes

Chilli recipes

Summer fruit soup and chilli lemon sorbet

Dhal recipes

Curried fish with dhal

40 minutes

Pineapple, cumin and coconut ice cream with caramelised chilli

Serves 4

Difficulty Easy

Prep Time 10 minutes, plus freezing overnight

Ingredients

240 g tinned pineapple
1½ cups coconut cream
3 T sugar
1 t ground cumin

For the caramelised chilli:

1/3 cup sugar
4 red chillies

Method

Place 200 g of the tinned pineapple, together with the coconut cream, sugar and cumin in a food processor and blend until smooth.

Roughly chop the remaining pineapple and stir this into the mixture.

Churn in an ice-cream machine according to the manufacturer’s instructions. Transfer to a container and freeze overnight.

To make the caramelised chilli:

Place the sugar in a pan and melt it over a low heat. Dip the chillies in the caramel and allow to cool.

Serve the ice cream topped with the caramelised chillies.

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Brinjal on creamy polenta

Easy bouillabaisse with sun-dried-tomato pesto and fresh basil

Fusilli with tomato and bacon

Chicken and sweet pepper rice

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Summer fruit soup and chilli lemon sorbet

Curried fish with dhal

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Pineapple, cumin and coconut ice cream with caramelised chilli

Pineapple, cumin and coconut ice cream with caramelised chilli

Ingredients

Method