Okay so it might not be total heatwave weather just yet, but at least the sun is making more of an appearance than it was in January.many of us can feel inclined to spend a little more time in the kitchen, or slow down to prepare meals we might normally skip when we’re in a rush midweek.
Combine the pineapple juice and honey in a small saucepan then bring to a simmer and reduce by half, until syrupy. Stir in the harissa and lime juice and season with salt. Chop the mango into smaller chunks, slice the spring onion, herbs and chilli up then mix with the mango in a bowl, along with the lime juice.Finish by toasting the baps, then assemble by popping a bit of mayo on the bottom, then the shredded tofu, and finally the mango slaw. Boom.is perfect for a hot summer’s day,” says Williams, who grew up in South Africa and now lives in London. “Peaches are juicy, refreshing, and absolutely delicious when in season.
“Gazpacho doesn’t have to be made with tomatoes – we’ve used sweetcorn for a yellow twist on this classic. Cold soup never tasted so good.”Cut cucumber into bite-sized chunks and chuck it into the bowl with the sweetcorn. Fry the chorizo for 6-7 minutes, until golden and crisp. Crack on with a bit of washing up, then get on with the next step while you wait.Slice 1 green chilli into thin rounds and cut 1 lime into wedges.
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