In a blender, combine mangoes, bananas, yogurt, honey, ice cubes, and vanilla extract until smooth. Refrigerate for 3 hours. Pour into individual dishes and serve.

In a large skillet, in 2 tablespoons of vegetable oil (or ghee) fry potatoes until brown. Drain and reserve the potatoes. Add remaining 2 tablespoons of oil to the skillet and fry onions, garlic and ginger until onions are soft and golden. Add chili, pepper, turmeric, cumin, salt and tomatoes.

Fry, stirring constantly for 5 minutes. Add yogurt, mint, cardamom and cinnamon stick. Cover and cook over low heat, stirring occasionally until the tomatoes are cooked to a pulp. If necessary, add a little bit of hot water if the mixture becomes too dry and starts to stick to the pan.

When the mixture is thick and smooth, add the chicken pieces and stir well to coat them with the spice mixture. Cover and cook over very low heat until the chicken is tender, approximately 35 to 45 minutes. There should only be thick gravy left behind when the chicken is cooked completely.  If necessary, cook uncovered for a few minutes to reduce the gravy.

Wash rice well and drain in colander for at least 30 minutes.

In a large skillet, heat vegetable oil (or ghee) and fry the onions until they are golden. Add saffron, cardamom, cloves, cinnamon stick, ginger and rice. Stir continuously until the rice is coated with the spices.

In a medium-size pot, heat the chicken stock and salt. When the mixture is hot pour it over the rice and stir well. Add the chicken mixture and the potatoes; gently mix them into the rice. Bring to boil. Cover the saucepan tightly, turn heat to very low and steam for 20 minutes. Do not lift lid or stir while cooking. Spoon biryani onto a warm serving dish.

Grease a shallow oven dish.

Separately place the shredded pastry in a large bowl and add the BBQ ghee and mix thoroughly. Then take half of this mixture and arrange in the greased dish.

Next mix the soft cheese, sugar, rose water and yoghurt until you get a smooth mixture. Then pipe a layer of the soft cheese mixture, sprinkle the chopped pine nuts and finish with the remaining shredded pastry mixture. Bake it in the oven for 15 to 20 minutes at 180C or until it is golden.

In the meantime prepare the sugar syrup by boiling the sugar, water and orange flavoured water together for about ten minutes.

Pour the sugar syrup on top and the dish is ready to serve.

1. Preheat the oven to 160ºC, gas mark 3.

2. To make the crumble, place the sugar, almonds, flour and salt in a food processor and pulse a couple of times to mix through. Add the butter and pulse until lumps of dough are formed. If you don’t have a food processor, rub the ingredients together by hand. Spread the crumble on a tray lined with baking paper and place the tray in the preheated oven for 20–30 minutes or until golden brown. When cooked, remove the crumble from the oven and allow to cool.

3. While the crumble is cooking, make the strawberry and rose compote. Put the chopped strawberries into a pan with the fruit sugar and allow to stand for 15 minutes to macerate. Add lemon juice. Place the pan over a medium heat, bring to the boil and allow to cook for approximately 6 minutes or until the strawberries have broken down and a thick syrup has formed. Remove the compote from the pan and place in a bowl over iced water to cool. Once completely cold, add the rest of the strawberries, rosewater and water. Stir to combine.

4. For the marbled cream, whip the cream to medium peaks and fold the yogurt into the whipped cream. Add 2 tbsp strawberry and rose compote and fold through to create a ripple effect.

5. To assemble, place the remaining compote into a large glass serving bowl and top with a layer of the marbled cream. Sprinkle with meringue pieces and crumble and finish with freeze-dried strawberries.

Do not assemble the puds until the last minute or the meringue and crumble will go soft.

1. Slice chicken breast into thin pieces.
2. Marinate in ginger garlic paste, salt and black pepper, soya sauce and sesame oil for half an hour.
3. Slice onion, capsicum and carrot into cubes and finely slice a green or red chili.
4. Blench tomatoes, peel the skin and puree.
5. In a wok, heat 1 tbsp of oil on high flame.
6. Add marinated chicken and stir fry till chicken is slightly whiter.
7. Then add tomato ketchup, tomato puree, red chili powder, red chili flakes, brown sugar and white vinegar, mix briefly.
8. Continue to cook while stirring until mixture is thickens.
9. Now add vegetables, stir fry for a couple of minutes and take off the flame.
10. Serve in a deep platter with fried rice and Chinese sauce.