Banana and Mango Mini Cakes
Mashed banana and mango dice join a vanilla oat batter in small squares. Quick-cooking flakes rest before flour and baking powder are folded in, then the portions are baked through.
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Recipes by Idris Hill
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Charred Aubergine and Cabbage with Cilantro
Pan-seared aubergine and cabbage simmer in coconut milk until tender and creamy, then are folded with short cooked noodles. Serve with yogurt, cilantro and crisp pita.
Charred Pak Choi and Mushrooms with Lemongrass
Seared pak choi and mushrooms are cooked with ginger, red onion and a strained lemongrass infusion until the pan is dry. Spoon onto baked filo bases with yogurt and diced mango; the lemongrass stalks are removed before serving.
Mushroom and Tofu Couscous with Salmon
Mushrooms and tofu cook with ginger, chilli and onion. Salmon cooks gently in the pan before couscous is folded in.
Noodle and Sweetcorn Pita Bites
Short noodles, roasted aubergine and sweetcorn are coated in coconut milk infused with lemongrass, which is removed before serving. Finely diced cucumber finishes the topping on crisp pita triangles.
Prawn and Mango Soup
Prawns and sweetcorn cook in a lemongrass-infused onion broth. Mango and cilantro are added at the end.
Sweetcorn and Mushroom Rice Salad with Mango
Cold brown rice, sweetcorn, button mushrooms and mango are tossed with lettuce and basil vinaigrette, with lime wedges alongside.