It's easy and refreshing. If you like, stir some condensed milk or evaporated milk into the mango puree, and you can also add other types of fruit such as watermelon, cantaloupe, honeydew or kiwi.
Italian tomato purée is the most acclaimed variety. For the best flavour, buy tomato purée in jars rather than cans or tubes. There is also a ‘double concentrated’ version of purée, that ...
Deep fried with a simple coating of seasoned flour, the tongue provides some textural contrast to the soft braised lamb's neck and tender roasted loin. Save time on the day by cooking the lamb neck a ...
A sumptuous brown shrimp sauce and an earthy broccoli purée flatter the pan-fried fillets of fish in Tom Aikens' innovative dish. This black bream recipe takes just over an hour to cook so it's a good ...
Drain off the water - but don’t through it away! Blend the carrots with a hand blender or food processor until smooth. You may need to add some of the cooking water to get a smoother, thinner pureé.
The lamb is cooked to perfection, with a crispy exterior and juicy interior, while the garlic purée adds a rich and velvety texture. This dish is perfect for a special occasion or a fancy dinner party ...
However, if you're making big batches you'll want to steam, boil or bake. 4. Cook until the fruit or veg has softened enough to blend or puree. If you boiled or steamed, keep the water the food was ...