With tropical pineapple and coconut flavours, a silky sponge and vanilla cream-cheese frosting, this tray cake is the perfect sweet finish for your outdoor feast.
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).
