Sweet, tangy and fresh, this bright orange juice will give you a morning boost
MethodJuice following the instructions for your machine. Pour into a large glass and serve.
- 500g pack turkey mince
- 1 tbsp vegetable or sunflower oil
- 1 onion, roughly chopped
- thumb-sized piece ginger, peeled and roughly chopped
- 1 garlic clove
- small bunch coriander, roughly chopped, stalks and leaves kept separate
- 432g can pineapple chunks in juice, drained (reserve the juice)
- 4 tbsp Korma paste (or gluten-free alternative)
- 6 tbsp ground almond
- 400ml can low-fat coconut milk
- basmati rice and naan bread (or gluten-free alternative), to serve
- Season the turkey mince and shape into mini meatballs, about the size of a large cherry. Heat the oil in your widest pan, add the meatballs and cook, rolling them around the pan, for 8 mins until brown all over. Meanwhile, in a food processor, blend the onion, ginger, garlic, coriander stalks and 2 tbsp of the reserved pineapple juice to a paste.
- Push the meatballs to one side of the pan, tip the onion mixture into the space and cook for a few mins until softened. Add the curry paste and stir for 1 min, coating the meatballs. Add the ground almonds, coconut milk, pineapple chunks, another 2 tbsp of the reserved pineapple juice and a little seasoning. Simmer, uncovered, for 10 mins until thickened a little. Serve with basmati rice and naan bread.
- 1 tbsp vegetable oil
- 4 tbsp massaman curry powder
- 2 tbsp palm sugar, or soft brown sugar
- 2 tsp turmeric
- 1 tbsp fish sauce
- 2x 400ml cans coconut milk
- 1 small pineapple, peeled and chopped into chunks
- 10 dried kaffir lime leaves, torn or juice of half a lime
- 5 red chilli, chopped
- 3 lemongrass stalks, peeled and cut into finger sized pieces
- 600g peeled raw tiger prawn
- In a heavy-based pan, heat the oil and add the curry paste. Fry for 2 mins, add the sugar and turmeric, then stir well. Splash in the fish sauce, then the coconut milk and pineapple. Bring to the boil. Add the lime leaves or juice, chilli and lemongrass. Simmer for 3 mins, throw in the prawns and simmer for 5 mins more until the prawns change colour.
- 50g butter, plus extra for greasing
- 50g soft brown sugar
- 2 tbsp rum, optional
- 6 canned pineapple rings
- 6 glacé cherries
- 140g butter, softened
- 140g caster sugar
- 2 large eggs, beaten
- 140g self-raising flour
- 1 tsp baking powder
- 50g desiccated coconut
- 6 tbsp milk
- custard, to serve
- First, make the topping. In a small pan heat the butter, sugar and rum (if using), on a low heat until dissolved, bubble for a few mins until slightly thickened. Divide between 6 really well-greased, 200ml ramekins. Add a pineapple ring with a glacé cherry in the middle to each.
- Heat oven to 180C/160C fan/gas 4. Beat together the butter and sugar with an electric whisk until pale and fluffy. Gradually beat in the eggs, then fold in the dry ingredients. Finally stir in the milk and divide the mixture between the ramekins. Put them on a baking tray and cook for 25-30 mins until risen, golden and springy to the touch.
- To serve, turn the ramekins upsidedown onto a plate or a bowl and tap gently to release. Serve with custard.