Yoghurt marinade makes for super juicy chicken. Here we've paired it with an Indian-inspired pilaf featuring fragrant cardamom, sweet currants and nutty chickpeas.
These pineapple-lime icy poles are offset by a creamy coconut base. The addition of a lemon myrtle and mint dip is the finishing touch you never knew you needed - until now.
Coconut sorbet, blueberries and rosemary recipe - For sorbet, stir glucose, sugar and 200ml water in a saucepan over medium heat until sugar dissolves (1-2 minutes).
Spicy prawn and pineapple poke recipe - Bring rice, coconut milk, 250ml water and 1 tsp sea salt to a simmer in a saucepan, then reduce heat to low, cover with a tight-fitting lid and cook without uncovering for 20 minutes.
Some of the most memorable dishes are whipped up out of nothing, using whatever's in the cupboard and a bit of invention. The idea of a sausage curry was surely born in such circumstances. But that doesn't mean it can't be spruced up into something special.
Chocolate lamington cake recipe - Preheat oven to 170C. Butter two 21cm-diameter cake tins (preferably not springform; see note) and line bases with baking paper. Whisk eggs and sugar in an electric mixer until pale and doubled in volume (5-6 minutes).
Fresh coconut and warm spices feature in O Tama Carey's cabbage mallung, a common dish in Sri Lankan meals. Serve it alongside her black braised brisket.
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