Fruit Art - a fruit lover's dream come true

Fruit Sticks with Honeyed Yoghurt

Serves 6

Fruit Sticks
425g tin pitted
black cherries
565g tin pitted
lychees
2 bananas
24 lemon leaves
Lemon juice
Honeyed Yoghurt
500ml plain yoghurt
½ teaspoon
ground ginger
½ teaspoon
ground cardamom
½ teaspoon
ground cinnamon
¼ teaspoon
grated nutmeg
1-tablespoon
clear honey, plus
extra for serving

Fruit sticks: Drain the cherries and lychees.

Peel the bananas and cut into chunks.

Thread the fruit onto bamboo skewers with the lemon leaves and p;ace in a flat dish.

Squeeze it over a little lemon juice to prevent the bananas from discolouring.

Chill in lthe fridge until serving time, they'll be fine for a couple of hours.

Honeyed Yoghurt: Tip the yoghurt into a bowl and mix the ginger, cardamom, cinnamon, nutmeg and honey.

Cover and chill; it will be fine over night.

To Serve: Place the fruit sticls on plates and drizzle over a llittle honey.

Serve honeyed yoghurt in small pots on the side.

Chicken with Peaches & Pancetta

Mangoes and nectarines are also delicious in
this recipe if peaches aren’t about

Serves 4

8 free-range chicken thighs, skinned and
boned
8 slices pancetta
Butter
1 lime, thinly sliced
1 clingstone peach, peeled, stoned and
sliced
Leaves pulled from a small bunch thyme
Salt and milled black pepper

Heat the oven to 180ºC. Wrap each chicken thigh in a slice of pancetta.

Generously butter a baking dish large enough to accomodate all the ingredients.

Add the lime slices and top with the pancetta-wrapped chicken.

Scatter the peach slices and thyme all about and season lightly with salt and pepper.

Bake uncovered for about 35 minutes until the chicken is cooked, the pancetta and the peaches gloriously tender and golden.

Serve with no fuss at all, directly from the baking dish.

Ostrich Steaks with Orange,Onion and Olive Salsa

Serves 4

8 ostrich steaks, about
100g each
Olive oil
Roasted masala
Salt and milled black pepper

Herbed Orange, Onion and Olive Salsa

4 oranges
2 tablespoons red wine
vinegar or cider vinegar
4 tablespoons olive oil
2 sprigs oregano,
chopped
1 red onion, sliced
125ml pitted calamata
olives

Place the ostrich steaks in a dish, drizzle generously with olive oil and season with roasted masala, salt and pepper, pressing it firmly in to the surface of the meat.

Herbed Orange, Onion and Olive Salsa

Peel the oranges, cut in half and slice into a bowl.

Whisk together the vinegar, olive oil and oregano, pour over the orange slices and mix in gently.

Chill for about 30 minutes in the fridge, and then stir in onion and olives, and season with pepper.

Shortly before serving, heat a ridge grill pan until it's searing hot, and grill the ostrich steaks for about 2 minutes on each side until wel browned
but still pin in the centre.

Alternatively braai the steaks over medium hot coals.

To Serve: Arrange the steaks on warm plates, season with salt and pepper, and spoon the salsa alongside