Try this juicy butterflied lamb barbeque cooked in a honey, pineapple and chilli marinade. A butterflied leg of lamb is prepared from a boneless leg, by opening the leg and cutting to create a ...

Here's what you'll need: Start by peeling the pineapple and cutting it into thick slices. You can also cut it into rings if you prefer. Make sure to remove the core, as it's tough to eat and not as ...

Peel and core the pineapple and cut 150g of the flesh into ... If you do not want it too spicy, use one chili, make the paste, and then taste, adding the second chilli and extra chipotle paste ...

Rum, cherry or orange liqueurs taste good with pineapple, as do citrus fruit and spices, including fresh chilli. Raw pineapple juice will prevent gelatine from setting as it contains bromelain ...

Marinate in the fridge for ... Garnish with the chopped scallions. Mix the chilli, sugar, Thai fish sauce and lime in a bowl and whisk. Toss in the pineapple, mint, coriander and red onion.

Phil’s cooking up a mighty chilli - perfect to warm your belly this Bonfire Night. He’ll rustle up a meat and veggie version as well as a delicious dessert - pineapple fritters with chocolate ...

then finish with fish-onion-pineapple. Set aside half of the marinade; brush remaining marinade over skewers and let stand for 20 minutes. Place skewers on greased grill. Cook for 6 to 8 minutes ...