Waitrose & Partners Weekend Issue 612

11 AUGUST 202 2 25 Makes 8 small skewers Prepare 10 minutes Cook 10 minutes 1 ripe mango 240g pack No.1 British Monkäsh Chunks 180g pack extra large raw king prawns 1 tsp Cooks’ Ingredients Chaat Masala 1 tbsp vegetable oil 1 tbsp mango chutney Few coriander leaves, to garnish 1 Prepare and light the barbecue or preheat the grill to high. Soak 8 small wooden skewers in cold water to prevent them from burning. 2 Remove the skin and stone from the mango, then cut the åesh into evenly sized chunks. Cut any large pieces of monkäsh in ½. 3 Put the monkäsh and prawns into a bowl and add the chaat masala, ½ tsp sea salt and oil. Toss well to coat, then thread onto the drained skewers, alternating between prawns, monkäsh and mango. 4 Grill the skewers for 4-5 minutes on each side, or until the prawns are pink and opaque, the monkäsh is cooked through and the mango is beginning to char. 5 Mix the mango chutney with 1 tsp water and brush over the skewers just before serving, garnished with the coriander leaves. Martha’s tip If you can’t get hold of monkäsh, you can use double the quantity of prawns instead. Per serving 352kJ/83kcals/2.1g fat/0.2g saturated fat/ 5.7g carbs/5.2g sugars/0g äbre/10g protein/0.7g salt Low in saturated fat Mango & prawn barbecue skewers The juicy mango chunks are delicious charred with delicately spiced prawns and monkfish. A real treat for your next barbecue the sugar has dissolved, then add the tangerine slices. Simmer gently for 15-20 minutes, or until the tangerine begins to look translucent and the syrup has thickened. Remove using a slotted spoon (keep the syrup for later) and leave to cool and dry slightly on a cooling rack. 3 Melt the dark chocolate in the microwave or over a pan of barely simmering water. Scoop the åesh out of the avocados (discarding the stone) and place into a blender, then blitz until smooth. Drizzle in the melted chocolate, along with the tangerine zest and 100ml of reserved tangerine syrup. Blitz well until smooth, then spread into the tart case. Top with the candied tangerine and pistachios, then chill for at least 30 minutes. 4 Remove from the fridge and leave to stand at room temperature for 10 minutes before slicing. If there is any leftover syrup, you could drizzle a little over the top before serving. Martha’s tip To make this tart without the candied tangerine slices, replace the tangerine syrup in the älling with 75ml maple syrup and 25ml water. V Per serving 2167kJ/520kcals/32g fat/14g saturated fat/ 48g carbs/35g sugars/7.4g äbre/6.1g protein/0.4g salt