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Mango recipes

Nothing says summer like mangoes. Go beyond the criss-cross cuts - bake a mango-filled meringue loaf with lime mascarpone, start off the day with a sweet coconut quinoa pudding with sticky mango, or toss it through a spicy warm weather Thai salad.

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Dark chocolate delice, salted-caramel ganache and chocolate sorbet

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Paul Carmichael's great cake

"Great cake, also known in Barbados as black cake or rum cake, is a variation of British Christmas cake that's smashed with rum and falernum syrup," says Momofuku Seiobo chef Paul Carmichael. "This festive cake varies from household to household but they all have two things in common: tons of dried fruit and rum. It's a cake that should be started at least a month out so the fruit can marinate in the booze. Start this recipe up to five weeks ahead to macerate the fruit and baste the cake."

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Summer feta recipes

Whether in a fresh salad or seasonal seafood dish, feta's creamy tang can be used to add interest to a variety of summer dishes.

Braised artichokes with asparagus and pecorino


You'll need

1 bunch asparagus, trimmed and peeled 100 gm mixed baby cress 50 gm pistachios, blanched and peeled 2 lemons, juice only 50 ml extra-virgin olive oil, plus extra to serve 80 gm pecorino, shaved   Braised artichokes 300 ml dry white wine 300 ml olive oil 3 lemons, juice only 1 small carrot, coarsely chopped 1 celery stalk, coarsely chopped 1 small onion, coarsely chopped 4 flat-leaf parsley sprigs 2 thyme sprigs 5 white peppercorns 1 tsp fennel seeds 12 small globe artichokes

Method

  • 01
  • For braised artichokes, combine all ingredients (except artichokes) and 1 litre water in a large saucepan. Remove outer leaves from artichokes until you reach the tender inner leaves, then trim tops and peel down stalks to remove the tough, stringy outer layer and add immediately to liquid. Cover closely with a round of baking paper and weight with a plate to completely submerge artichokes. Bring to a gentle boil over medium heat, reduce heat to low and cook until just soft enough for a skewer to press easily through the centre (7-10 minutes). Remove from heat, cool artichokes in liquid, then remove with a slotted spoon. Halve lengthways, remove hairy choke using a teaspoon and return to liquid until needed.
  • 02
  • Blanch asparagus in boiling salted water until tender (1-2 minutes). Drain, refresh in iced water, drain again and set aside.
  • 03
  • Combine asparagus, baby cress and pistachios in a bowl. Add drained artichokes, lemon juice and oil. Season to taste and toss with your hands to combine. Scatter with pecorino, drizzle with extra oil and serve immediately with the Sbagliato Carafe, grilled octopus, prosciutto and crusty bread.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

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