Recipe 1Dry January Spicy Apple Punch
2 parts apple juice
1 part apple and cinnamon tea
1 part pomegranate juice
1/2 part red grape juice
splash elderflower cordial
1/2 an apple sliced
orange zest and juice of half an orange
cinnamon stick, 5 cloves, 2 cardamon pods
Put all ingredients in a pan and warm slowly, letting all the spices infuse.
Pour into your mug and garnish with an apple slice.


Marian’s Iced Tea
No summertime meal in the South is complete without good ole iced tea. Glass carafes and lemon slices make an elegant presentation of this classic.
4 regular-size tea bags
5 cups water, divided
no-calorie sweetener (to taste)
Garnishes: lemon slices, mint sprigs
Bring tea bags and 2 cups water to a boil in a saucepan; turn off heat. Cover and steep 30 minutes. Remove and discard tea bags.
Pour into a 1/2-gallon pitcher, and add 3 cups water and sweetener, stirring well. Serve over ice. Garnish, if desired.
Makes 5 cups


Teriyaki Tuna with mango & Pineapple salsa
recipe 2Tuna
600g (four 150g steaks)
Teriyaki Marinade
6 tbsp
Sesame seeds
6 tbsp
Oil to fry
Mango and coriander salsa
1 Mango
1 Pineapple
1 Red onion
Red chills deseeded and finely chopped
A small bunch of coriander, finely chopped
1. Make the salsa

2. Peel and dice the mango, pineapple and onion into fine pieces (core the pineapple)

3. Combine all the salsa ingredients carefully

4. Brush the tuna steaks with the teriyaki glaze and sprinkle with the sesame seeds

5. Pan fry in a hot pan with as little oil as possible

6. Serve with a side salad and a potato dish of your choice


Pork and Mango Meatballs with a Chilli Sauce

 (contributed by Mike Harper)

  pork and mango meetballs with a chilli sauceIngredients

 500g lean minced pork

2 medium onion chopped

1 teaspoon ground cumin

1 teaspoon ground coriander

1 tablespoon chopped parsley

1 teaspoon salt

Freshly ground black pepper

2 tablespoon mango chutney

200-300g Couscous

For the sauce

 1 400g tin chopped tomatoes

2 small red chilli’s (finely chopped) or according to taste

2tsp vegetable stock

2tbsp tomato puree

2 tablespoon chopped coriander



 Preheat the oven to 200c (400f or gas mark 6)

 In a large bowl combine the pork with the other ingredients, mixing

well with a wooden spoon.  Season with black pepper.

 Form the mixture into golf ball size pieces.  Roll until smooth a

place in a deep ovenproof dish.

 Combine the sauce ingredients in a saucepan and bring to the boil

 Pour over the meatballs and place into the oven for 35-40 minutes.

 Make the couscous and divide equally between the plates.  Place

3 meatballs onto each plate and serve

Serve with vegetables