Recipes Archive

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Mango lassi with lavender sugar

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Gorgonzola-and-honey apple toast

10 minutes

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Basil pesto pasta with mozzarella

5 minutes

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Summer tomato, beetroot and lemony ricotta quinoa salad

20 minutes

French recipes

The ultimate French toast

10 minutes

Avocado and prawn salad

Serves 6

Difficulty Easy

Ingredients

6 fat garlic cloves, thinly sliced
2 T vegetable oil
350 g raw shelled prawns
25 g roasted cashew nuts, finely chopped
1 ripe avocado
125 g white cabbage, finely shredded
1 small green mango, peeled, stoned, and shredded
A small handful of fresh mint and coriander leaves, roughly chopped
6 spring onions, shredded

For the dressing:

1/2 red chilli, deseeded and finely chopped
1 T rice wine vinegar
2 generous tbsp Bonne Maman Apricot Preserves
Juice of 2 limes
1 T fish sauce
2 T vegetable oil

Method

Put all the dressing ingredients in a jar and shake together.

Fry the garlic in the oil over a medium heat until golden and crispy. Remove from the oil with a slotted spoon and set aside.

In the same oil, stir-fry the prawns with the roasted cashew nuts for about 2-3 minutes until the prawns are just pink. Add to the garlic, spoon over 2 tablespoons of the dressing and set aside to cool.

When ready to serve, peel, stone, and dice the avocado, and toss together with the cabbage, mango, herbs, spring onions and prawn mixture. Serve immediately, handing round the remaining dressing in a separate bowl.

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Avocado and prawn salad

Ingredients

Method