A delicious macaroon with the tropical taste of fresh coconut
- 1 egg white
- 200g caster sugar
- 4 tbsp plain flour
- 200g coarsely grated fresh coconut (about 1 coconut in total)
- 150g bar dark chocolate, chopped
MethodIn a clean bowl, whisk the egg whites until stiff then gradually add the sugar, whisking continuously until thick and glossy. Sift in the flour, then fold into the egg whites with the coconut until completely combined.
- 400g raspberries
- 140g light muscovado sugar, plus 4 tbsp more
- 100g butter, melted, plus extra for greasing
- 6 tbsp good-quality raspberry jam
- 140g self-raising flour
- 140g desiccated coconut
- 3 large eggs
- 250ml coconut milk, from a can
- 1 tsp bicarbonate of soda
- coconut yogurt, to serve (we used Yeo-Valley Greek-style)
- Put roughly one-third of the raspberries and the 4 tbsp sugar in a small saucepan. Cook over a low heat, mashing the berries into the sugar, until saucy and the sugar is dissolved. Stir in the remaining berries for 1 min, taste for sweetness, then remove from the heat, tip into a bowl and chill until ready to serve.
- Heat oven to 180C/160C fan/gas 4. Grease 6 large (about 250ml) heatproof coffee cups or ramekins. Add 1 tbsp raspberry jam to the bottom of each.
- Put the flour, sugar and 85g of the coconut into a food processor and whizz until finely ground and no bits of visible coconut are left. Beat the eggs, butter and coconut milk together. Tip the dry ingredients into a bowl, stir in the bicarb, then stir in the egg mix until smooth. Spoon the mixture into the prepared cups or ramekins and scatter with the remaining coconut. Bake for 30 mins on a baking tray until risen, golden and a skewer comes out clean.
- Let the puds stand for 5 mins, then spoon over a little of the raspberries and coconut yogurt, and serve with extra on the side.
- 1½ tbsp Thai red curry paste
- 1 tsp vegetable oil
- 1l vegetable stock
- 400ml can half-fat coconut milk
- 2 tsp brown sugar
- 175g medium egg noodles
- 2 carrots, cut into matchsticks
- ½ head Chinese leaf, sliced
- ½ x 300g bag beansprouts
- 6 cherry tomatoes, halved
- juice 1 lime
- 3 spring onions, halved, then finely sliced lengthways
- handful coriander, roughly chopped
- Place the curry paste in a large saucepan or wok with the oil. Fry for 1 min until fragrant. Tip in the vegetable stock, coconut milk and brown sugar. Simmer for 3 mins.
- Add the noodles, carrots and Chinese leaf and simmer for 4-6 mins, until all are tender. Mix in beansprouts and tomatoes. Add lime juice to taste and some extra seasoning, if you like. Spoon into bowls and sprinkle with spring onions and coriander.
- 500g Charlotte or other new potato, unpeeled and halved
- 2 tbsp sunflower oil
- 1 pinch asafoetida (available from Bart or steenbergs.co.uk, see tip)
- 1 tsp black mustard seeds
- 1 tsp cumin seeds
- 2 dried red chillies
- 1 fresh red or green chilli, deseeded and thinly sliced
- 1 pointed (sweetheart) cabbage, finely shredded
- juice ½ lemon
- 2 tbsp desiccated or shaved fresh coconut, toasted
- bunch of coriander, roughly chopped
- Cook potatoes in a pan of salted boiling water for 10 mins until tender. Drain well and return to pan. Lightly crush with the back of a fork, just to break, not to mash.
- Heat the oil in a large frying pan and then add the asafoetida, spices and dried chillies. Cook for a few mins until the spices pop and the chillies darken.
- Add the fresh chilli, cabbage and some salt and stir-fry for 3-4 mins. Add the warm potatoes to the pan and cook for 2-3 mins more until the cabbage is tender, but still has some bite. Stir in the lemon juice, coconut and coriander, and serve.