2 large Bananas, peeled and thinly sliced | 2 large santras, peeled into segments with pipe removed | 1/2 tsp saffron strands | 2 tsp sugar | 1/2 tsp freshly ground black pepper | 1/2 tsp red chili powder | 1 tsp salt | 140 ml cartons curd (plain yogurt)
75 g of butter | 5 tablespoons of sugar powder | 3 tablespoons of flour | 50 g of grinded almonds or filbert | 50 g of finely grinded citrus peel | 25 g of raisins | 25 g of candied cherries | 150 g of milk chocolate | one pinch of ground cloves | one pinch of ginger | one pinch of cinnamon | one pinch of ground chilly
Fry Light, for cooking | 2 garlic cloves, in their skins | 2 peaches, peeled, stoned and diced | 1 yellow pepper, deseeded and diced | 1 bunch spring onions, finely chopped | 1 hot chilli, deseeded and finely chopped | 227 g/8 oz ripe tomatoes, skinned, deseeded and chopped | 227 g/8 oz boiled black or red kidney beans, dried or canned (12 Sins on Original) | 1 small bunch fresh coriander, chopped | juice of 2 lemons or limes
A salsa makes a wonderful dip for vegetable crudites, grilled chicken or party kebabs. It also doubles up as a quick and easily made sauce for grilled meat and fish. This version is particularly colourful as diced peaches and cooked beans are added to the traditional Mexican ingredients.
2Z7g/8 oz bulgar wheat | 568ml/1 pt stock made with Vecon | 113g/4 oz dried apricots (no-soak), chopped | 1 red onion, finely chopped | 397g/14 oz can chick peas, drained | salt & ground black pepper | 227g/8 oz cherry tomatoes, halved | 1 bunch spring onions, sliced | 2 tbsp freshly chopped mint | 2 tbsp freshly chopped coriander | juice of 1/2 lemon | 3 tbsp fat-free Vinaigrette dressing | fresh mint & coriander leaves, to garnish
142g/5 oz bulgar wheat | 568ml/1 pt water | 1 small green pepper, deseeded & cubed | 1/2 cucumber, diced | 14g / 1/2 oz freshly chopped mint | 42g / 1 1/2 oz flaked almonds, toasted | juice & grated rind of 1 lemon | 2 seedless oranges, segmented, skin & pith removed | salt & ground black pepper | fresh mint sprigs, to garnish