Thai Tuna stir fry, Mango Fridge Tart

2 tbsp. cream sherry Juice of 1 lime 1 tbsp. clear honey Thumb-sized piece of ginger, peeled and grated 440g fresh tuna steak, or 4x100g frozen (thawed), cut into bitesized pieces 360g basmati rice 4 tbsp. fresh coriander, chopped 2 tbsp. rapeseed oil 2 salad tomatoes, quartered 4 spring onions, trimmed and chopped 1 small red chilli, seeded and thinly-sliced 1 tbsp. fresh basil, torn

Mix together the sherry, lime juice, honey and ginger. Add the tuna, mix well, cover and refrigerate for about 1 hour.

Cook the rice as directed on the pack for 10-11 minutes. Drain, return to pan and stir in 2 tbsp. of the coriander. Cover pan to retain heat.

Meanwhile, remove the tuna from the marinade (reserve). Heat the rapeseed oil in a wok or large frying pan and add the tuna. Cook over a high heat for 2-3 minutes or until cooked to your liking.

Stir in the reserved marinade, tomatoes, spring onions and chilli and stir-fry for a couple of minutes. Add the remaining coriander and the basil. Serve immediately with the cooked rice. time in a little orange juice and layer it on the bottom of your flat bowl or deep dish.

Pour over half the mango, mix and spread evenly. Repeat the layering with remaining tennis biscuits that have been dipped in orange juice.

Pour remaining mango mix over second layer of biscuits and spread evenly.

Put in the fridge and allow to set for three to four hours. Pipe with fresh cream.

Use the last mango peeled and cut into slices, as garnish. If you can’t find mango jelly, simply replace it with any orange or yellow coloured jelly. Fatima Sydow’s recipe