MANGOE LOVING

1 Bunch Spring Onions ; Chopped 2 Cm Fresh ginger ; Chopped 1 Red Chilli 3 Cloves Garlic Small Handful Fresh Coriander ; Stalks roughly chopped, leaves picked 1 Tbsp Thyme Leaves 2 Limes ; 1st Zest and juice, 2nd cut into wedges to serve 1.5 Tsp Ground Allspice 2 Tbsp Oil 8 Chicken drumsticks 1 Mango ; Ripe, peeled, stoned and cut into bitesized chunks 200 G Mango Chutney

1.In a small bowl mix brown sugar, garlic powder and chili powder. Massage all over steak. Preheat grill or cast-iron grill pan on high heat. Grill steak for 5 minutes on each side, then let meat rest for 3 to 4 minutes. Meanwhile, in a large bowl mix together vinegar, olive oil, salt and pepper. Toss in arugula, onion, croutons and watermelon. Slice the meat against the grain. Serve steak with watermelon panzanella salad and top with feta and a sprinkle of sea salt. Enjoy!

1 bunch spring onions a small nugget of root ginger 1 garlic clove 1 ripe mango 450g boneless skinless chicken breast 4 tbsp vegetable oil 350g bag fresh stir-fry vegetables 3 tbsp soy sauce 1 tbsp sweet chilli sauce rice or noodles, to serve

Trim the roots and tops off the spring onions and slice diagonally. Peel and grate the ginger and crush or finely chop the garlic. Cut the mango lengthways on either side of the stone, then peel off the skin and chop the flesh into cubes. Slice the chicken into thin strips. Heat half the oil in a large frying pan or wok. Add the chicken and stir-fry for 4-5 minutes until lightly coloured. Remove from the pan with a slotted spoon and transfer to a plate. Heat the remaining oil in the pan and add the spring onions, ginger and garlic. Stir-fry for 30 seconds, then add the mango and vegetables and stir-fry for a further 1 minute. Return the chicken to the pan and splash in the soy and chilli sauces. Stir until evenly mixed, then cover and cook for a further 2 minutes until the chicken is tender and the veggies are slightly softened.

1 Tsp Habanero Pepper roughly chopped (about 1/2 a pepper) 1 Cup Mango roughly chopped (about 1 large mango) 1/2 Cup Roughly chopped dates lightly packed (80g) 1/4 Cup Raw Apple cider vinegar 2 Tbsp Garlic minced 1/2 Tbsp Fresh ginger minced 1 Cup Tomato sauce 2 tsps Yellow curry powder 1 tsp Salt 1/2 tsp Pepper

Preheat your oven to HIGH broil. Cut a Habanero pepper in half and place it, cut-side down, onto a small baking sheet. Bake in the oven until the pepper's skin is black and roasted, about 5-10 minutes. Chop half of the pepper (it should be about 1 tsp) and place it into a large sauce pan. Add in the remaining ingredients, stirring to combine. Bring the mixture to a boil over medium/high heat. Once boiling, reduce the heat to medium and simmer until the sauce begins to thicken, about 10 minutes. Stir frequently so the bottom doesn't burn. Once thick, scrape the mixture into a large food processor and blend until smooth. DEVOUR

1 pork tenderloin canola oil sea salt black pepper 1 mango (medium ripe, pitted, peeled and diced, about ¾ cup) 1/4 cup honey barbecue sauce (bottled) 1/4 teaspoon Sriracha 2 tablespoons fresh orange juice 2 heads baby bok choy (cut lengthwise in half) orange wedges (for garnish, optional) Italian parsley (for garnish, optional)

Preheat grill to medium heat for direct grilling. Meanwhile, rub pork tenderloin with 1 tablespoon oil; sprinkle with salt and pepper. Let stand at room temperature for up to 15 minutes. Place mango in a food processor. Cover and process until puréed. Transfer to a small bowl; stir in barbecue sauce, Sriracha and enough orange juice to make of desired consistency. Set sauce aside. Brush grill grate with oil. Grill tenderloin, covered, for 20 to 30 minutes or until internal temperature reaches 145°F, turning

over and brushing with sauce halfway through grilling. Lightly brush bok choy with oil; grill for 3 to 5 minutes or until bok choy has grilled marks, turning once. Transfer tenderloin to a cutting board. Loosely cover with foil; let rest for 3 minutes. Brush with additional sauce and cut into ½-inch-thick slices; serve with remaining sauce and grilled bok choy. Garnish with orange wedges and parsley, if desired.

4 skinless, boneless chicken breasts 4 tbsp chunky mango chutney 1 tbsp medium curry powder 4 tsp cumin seeds 4 tsp sunflower oil 2 small onions , thinly sliced 4 bay leaves 1 cinnamon stick 200g basmati rice 4 tbsp chopped coriander lime wedges, to serve (optional)

Heat oven to 200C/180C fan/gas 6 and line a baking tray with foil. Cut a horizontal pocket in each chicken breast, taking care not to cut all the way through to the other side. Stuff with the mango chutney, then seal the pocket closed around the chutney with a cocktail stick. Mix the curry powder and 2 tsp cumin seeds with 3 tsp oil, then brush all over the chicken. Place on the baking tray and roast for 25-30 mins until cooked through. Meanwhile, heat remaining oil and fry the onions for 6-8 mins until golden. Add remaining cumin, bay and cinnamon then cook, stirring, for 1 min. Stir in the rice. Pour over 450ml boiling water, add a pinch of salt, bring to the boil, stir and cover. Reduce heat; simmer for 15 mins.

Remove bay and cinnamon, stir in coriander and serve with the chicken.

2 onions , quartered thumb-sized piece ginger , peeled and roughly chopped 5 garlic cloves 1 tbsp vegetable oil 1 heaped tsp turmeric (see tip, below) 2 heaped tsp ground cumin 2 heaped tsp ground coriander 1 tsp mild chilli powder 5 cardamom pods 2 tbsp tomato purée 800g trimmed lamb shoulder, cubed 400g can reduced-fat coconut milk (save 2 tbsp for serving) 200g chopped tomato from a can 2 ripe mangoes , sliced To serve handful coriander rice, chutneys and pickle of your choice

Heat oven to 160C/140C fan/gas 3. Put the onions, ginger and garlic in a food processor and blitz to a paste. If you don’t have a processor, just chop very finely. Heat the oil in a deep flameproof casserole dish and fry the paste for 10 mins. Add some salt, the spices and tomato purée, then fry for 2-3 mins more until aromatic. Stir in the lamb and cook for a few mins until it changes colour all over –it doesn’t need to brown. Tip in the coconut milk, tomatoes and 100ml water, and bring to a simmer. Cover with a lid, leaving a gap for some steam to escape, and transfer to the oven for 1½ hrs. Stir in half the mangoes, and cook for 1 hr more until the lamb is melting and tender. When it’s ready, let the curry sit for 10 mins, then spoon off any excess fat from the top. Partly stir in the remaining mangoes, scatter with the coriander and drizzle with the reserved coconut milk. Serve with rice, chutneys and pickles of your choice.