Hodiana!

1 ripe mango
1 ripe papaya
3 figs
4 kiwi fruits
1 small pineapple
4 tbsp dark rum
4 tbsp brown sugar
1 tbsp lime juice
200g/7¼oz low-fat plain yoghurt
1 tsp cinnamon
1 tsp caster sugar

Peel and cut your mango, pineapple and papaya into large chunks.
Quarter your figs and kiwi and place them all in an ovenproof dish.
Now mix the rum, brown sugar and lime juice together and pour over the fruit.
Marinade for 20 minutes and place under the grill for 3-5 minutes to caramelise.
Meanwhile mix the caster sugar, cinnamon and yoghurt together an place in a bowl to dip the fruit.
Take the fruit out of the oven and place on a serving plate.

2 tbsp olive oil
½ red onion, peeled and finely chopped
1 tsp tomato purée
½ pear, grated
1 garlic clove, peeled and crushed
2 tbsp caster sugar
2 tsp white wine vinegar
pinch of salt

Heat the oil in a pan and sauté the onion for a few minutes to soften.
Stir in the tomato purée, grated pear, garlic, sugar, vinegar and salt.
Heat over a medium heat for 8-10 minutes, to reduce.
Remove from the heat and spoon the chutney into a serving dish to serve.

1 medium peach
1 tablespoons honey
oatmeal
1 vitamin E capsule

Cook peach until its soft, mash with a fork, add honey and oatmeal until its a thick consistency. Apply to skin. Let sit for 10 minutes, rinse well with cool water.

4-5 very ripe med-size strawberries
2 tsp. heavy cream
1 tsp. honey

Carefully rinse strawberries with lukewarm water and dry with a clean cloth. In a small bowl, mash fruit with fork….add cream and honey. Mix well. Apply the paste generously to face and leave on 2-0-30 minutes. Rinse well.
Do Not use if sunburned or have an allergic reaction to strawberries.

1.5kg/3 ¼lb leg of lamb, diced
2 tsp ground coriander
2 tsp ground ginger
pinch of saffron
1 tbsp olive oil
18 shallots whole, peeled
4 cloves of garlic, crushed
1 tbsp plain flour
1 tbsp tomato purée
1 cinnamon stick
600ml/1 pint lamb stock
2 tbsp flat leaf parsley, chopped
2 tbsp coriander, chopped
rind of a preserved lemon
110g/4oz pitted medjool dates
1 tbsp clear honey

Place the lamb in a bowl and add the ground coriander, ginger, saffron and olive oil. Mix well and leave to marinate for 24 hours.
Brown off the lamb and set aside.
Fry the shallots until lightly golden then add the garlic and the lamb.
Add the plain flour, tomato purée and cinnamon stick.
Stir in the lamb stock and bring to the boil. Cover tightly and simmer gently for 1 1/2 hours.
Add the parsley, coriander, lemon rind, dates and honey.