BBQ FAKEAWAY

Tom Kerridge’s DIY kebabs

n Serves 6 generously n Prep 15 mins n Cook 12 mins

FOR THE COCONUT CUSTARD 200ml coconut milk

200ml milk

4 egg yolks

100g caster sugar

25g cornflour

FOR THE SYRUP

140g caster sugar

3 limes, zested and juiced TO ASSEMBLE

3 mangoes, peeled, cheeks sliced off

and cut into slices

175g madeira cake, edges trimmed 142ml pot double cream

25g coconut shavings or desiccated

coconut, toasted

1 Make the custard by heating the coconut milk and milk in a saucepan until simmering. Meanwhile, whisk together the eggs, sugar and cornflour until smooth in a heatproof bowl. Slowly pour the hot milk into the mixture while whisking, then pour the whole thing back into the saucepan and simmer, stirring continuously, for 2-3 mins until the custard is thick and smooth. Don’t worry if lumps appear – you should be able to beat these out with a wooden spoon as the rest of the custard continues to thicken. Tip into a clean bowl, cover the surface directly with cling films, then chill until cool.

2 For the syrup, gently heat the sugar in a small saucepan with 100ml water until melted. Increase the heat and boil for a few mins until slightly thickened, then remove from the heat and stir in the lime zest and juice. Pour the syrup over the mango slices, then cool until you are ready to assemble.

3 To assemble, tear the cake into chunks and divide between six glasses or bowls. Spoon over the mangoes and syrup, then top with the coconut custard. Whip the cream to soft peaks, then spoon over each trifle and chill.

The trifles will sit happily in the fridge for up to one day, allowing the flavours to mingle. To serve, scatter with the coconut shavings or desiccated coconut.

PER SERVING 611 kcals, fat 29g, saturates 17g,

carbs 85g, sugars 74g, fibre 4g protein 7g, salt 0.4g