Mango and Pineapple Prosecco Punch

Ingredients

2 cups mango juice

2 cups fresh pineapple juice

1 cup white rum

1 bottle chilled Prosecco

Method

1. Grab a big jug.

2. Mix together 2 cups of mango juice and

2 cups of pineapple juice.

3. Add 1 cup of white rum or more to taste (optional). Just before serving top up with a bottle of chilled Prosecco.

4. Add some ice, fresh mint sprigs and fresh pineapple to serve.

Ingredients

4 chicken Marylands

Juice of 1/4 fresh orange

1 stick lemongrass, cut into 2 inch pieces

Marinade

1/3 cup soy sauce

1/4 cup honey

2 inch piece of piece of ginger, grated

1/2 fresh red chilli, thinly sliced

1 clove garlic, crushed

1 tbsp sesame seeds

Method

1. Mix all of the marinade ingredients together until well combined.

2. Add 3/4 of the marinade to a roasting dish, add chicken and marinate in fridge for up to 1 day before cooking.

3. When ready to cook, pour most of the remaining marinade over the chicken. Add the orange juice and lemongrass.

4. Bake in oven at 180C (350F) degrees for an hour and a half, rotating the dish until the chicken is nicely golden and cooked through.

5. Remove from oven and rest for half an hour. Prior to serving, pour over the extra marinade that you reserved.

6. Serve with a flat rice noodle salad (see opposite page) or steamed basmati rice.

Ingredients

500g flat rice stick noodles, cooked in boiling salted water, and drained.

2 cups fresh bean shoots

Dressing

1/2 cup fresh coriander chopped

1/4 fresh chilli chopped

1 cup roasted peanuts roughly chopped 1/4 cup peanut oil or light olive oil

1 tsp castor sugar or palm sugar

Juice of 1 lime

Method

1. Mix all dressing ingredients together.

2. Pour dressing over cold noodles.

3. Add 2 cups of fresh bean shoots and extra coriander if desired.

4. Gently toss through.

This salad can be made ahead.

I often cook the noodles earlier and pop into the fridge. I add in the dressing and sprouts when I’m about to serve.