If you’re looking to add some colour and sweetness to your winter meals, this beetroot and coconut milk puree is a masterpiece. Beetroot, with its vibrant colour and earthy flavour, pairs ...

Plate doughnuts filled with mango puree on the side of the dish. • Plate the coconut parfait coated with desiccated coconut in the centre of the bowl. Top with frozen peanut and white chocolate ...

In a small saucepan, combine the coconut water and sugar and bring to a boil. Cook until reduced to 3/4 cup, about 6 minutes. Let the sugar syrup cool. 2. In a blender or food processor ...

Add the tomato purée, stock, coconut milk and courgette and simmer for 10 minutes. Add the prawns and cook for 4–5 minutes, or until pink and cooked through. Season.

Stir in the curry powder and cumin and cook for 1 minute. Stir in the coconut milk, tomato puree, tabasco and honey and cook for another 5 minutes. Reduce the heat, cover and simmer for at least 1 ...