大象传媒

Ingredients 听

听

• 2 medium mangoes, peeled & flesh cut into 1cm cubes (about 400g flesh in total)
• 3-4 tbsp caster sugar
• 8 cardamom pods, broken open & seeds lightly crushed
• Good grating of fresh nutmeg
• 350g Greek yoghurt
• 2 tbsp chopped pistachios

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Method

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Reserve a couple of handfuls of the mango cubes. Put the remaining mango in a food processor with the caster sugar, crushed cardamom seeds & nutmeg, blitz to a smooth pur茅e.

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Add the Greek yoghurt & blitz together until well mixed. Divide the mango yoghurt between 4 glasses, then top with a few cubes of mango & a sprinkling of chopped pistachios.

Ingredients 听

听

• 2 tbsp olive oil
• 600g chicken thigh fillets
• 200g cooking chorizo, chopped
• 1 onion, sliced
• 3 garlic cloves, peeled & left whole
• 2 celery stalks, chopped
• 1 red chilli, deseeded & chopped
• 100ml dry sherry or white wine
• 400g can chickpeas, drained & rinsed
• 400g can chopped tomatoes
• 250-300ml chicken stock
• 2 courgettes, chopped
• Handful flat leaf parsley, roughly chopped

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Method

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Heat the oil in a large casserole over a medium-high heat. Season the chicken & brown for 3-4 minutes on each side.

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Add the chorizo, onion, garlic, celery & chilli to the pan & cook for another 10 minutes, stirring occasionally.

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Add the wine or sherry & bring to the boil, add the chickpeas & tomatoes. Simmer & reduce for 5 minutes, then add the stock & courgettes. Simmer gently for 25 minutes.

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Scatter over the parsley before serving.

Ingredients听

听

• 50g desiccated coconut
• 200g plain flour
• 陆 tsp salt
• 2 tsp baking powder
• 115g unsalted butter, softened
• 150g golden caster sugar
• 3 eggs
• 1 tsp vanilla extract
• 90ml single cream

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For the Caramelised Pineapple 听

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• 1 pineapple, peeled, halved, cored & cut into 2cm slices (about 600g chopped weight)
• 200g light brown, muscovado sugar
• 75g unsalted butter, cubed & chilled

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Method 听

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Preheat the oven to 180掳C.

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Put the pineapple & muscovado sugar in a frying pan over a low medium heat. Melt the sugar, then simmer for 5-6 minutes, turning the pineapple to coat. Take out the pineapple with a slotted spoon & put in a sieve set over a jug. Simmer the syrup in the pan for 5 minutes, then whisk in 75g butter & simmer for 2 minutes more until it鈥檚 a deep amber caramel. Tip into a 20cm x 20cm square (or 23cm round) fixed-based cake tin, cool.

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Toast the coconut in a dry frying pan for 3-4 minutes until just golden; cool. Mix in a bowl with the flour, salt & baking powder. In another bowl, use electric beaters to cream the butter & caster sugar until fluffy 3-4 minutes. Beat in the eggs, one at a time, then the vanilla, cream & any juices from the pineapple.

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Fold in the dry ingredients.

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Arrange the pineapple in the cake tin, cover with the cake mix. Bake for 45 minutes until golden. Run a knife around the cake when it comes out of the oven, then cool for 15 minutes. Invert the cake onto a plate & serve warm with cream if liked.