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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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Vegetarian canape recipes

If you're skipping meat at your next party, try these fast and fresh vegetarian canape recipes.

Parmesan-crumbed lamb cutlets with broccoli and anchovies


You'll need

200 gm (⅔ loaf) coarse breadcrumbs from day-old sourdough bread 60 gm finely grated parmesan 3 tsp chopped thyme, plus extra sprigs to serve 4 eggs For dusting: seasoned plain flour 12 lamb cutlets (70gm each) 650 gm broccoli florets (about 2 small heads of broccoli) 200 ml olive oil 80 gm butter 12 anchovy fillets 3 garlic cloves, thinly sliced on a mandolin 250 ml (1 cup) chicken stock To serve: lemon wedges

Method

  • 01
  • Combine breadcrumbs, parmesan and thyme in a bowl, season to taste with freshly ground black pepper and set aside. Whisk eggs in a separate bowl and set aside. Dip lamb in seasoned flour, shaking off excess, then coat in breadcrumbs and set aside.
  • 02
  • Blanch broccoli until tender (2-4 minutes), refresh, drain, set aside.
  • 03
  • Heat 80ml oil in a large non-stick frying pan over medium heat, add half the lamb and 30gm butter, turn occasionally until golden and cooked to your liking (10-12 minutes for medium) and keep warm. Wipe pan clean and repeat with 80ml oil, 30gm butter and remaining lamb.
  • 04
  • Meanwhile, heat remaining oil and butter in a wide saucepan over high heat, add anchovies and garlic, stir occasionally until anchovies start to break down (20-30 seconds), add broccoli, stir occasionally until warm and well coated (3-5 minutes) and season to taste.
  • 05
  • Serve lamb cutlets topped with thyme sprigs, with broccoli and lemon wedges to the side.

At A Glance

  • Serves 0 people
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At A Glance

  • Serves 0 people

Featured in

Apr 2012

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