For every 100g (3½oz) of fresh mango flesh you started with, measure out 5ml (1tsp) of fresh lime juice. Stir the lime juice into the pot then ladle the jam into the canning jars. Wipe the rims ...

1 Kg sugar 1/4 cups lemon juice Mango juice (mango pulp, strained through a fine sieve) 1 kg mangoes for the juice ...

For the raspberry bavarois, heat the milk, raspberry purée and lime juice in a large pan ... Smooth the surface and chill until set. For the mango jelly, heat the mango purée until it just ...

I usually make these turnovers with homemade rough-puff pastry (also called blitz pastry) because it tastes better, but I won't blame you if you use commercial puff pastry. It's worth seeking out ...

The flavoursome mango jam is all his own creation ... Add the lime zest and juice, and chilli (if using), and cook for 20–30 seconds more, stirring. Spoon into a small heatproof bowl and ...