Concoct this fabulously healthy mix of melon, kiwis, seedless green grapes with a brush of heat from Tabasco
Makes 2
225g/8oz green melon flesh (Piel de Sapo is great - otherwise Honeydew will do)
2 kiwis, peeled and chopped
75g/3oz seedless grapes
juice of a lime
lime wedges to serve
Place melon, kiwi and grapes and lime juice in a blender and whizz smooth. Pour into two chubby glasses. Shake a dash of Tabasco over before serving with lime wedges.
Succulent, meaty ribs, soaked in a spicy marinade of onions, garlic, tomato and honey.
Serves 4
900g/2lbs pork ribs
salt and freshly ground black pepper
2 tbsp oil
1 onion, peeled and finely chopped
2 cloves garlic, peeled and finely chopped
3 tbsp tomato puree
2 tbsp honey
1 level tbsp soft brown sugar
1-2 tbsp Tabasco Original sauce
4 tbsp water
Trim ribs to neaten. Place in an ovenproof dish and season. Heat oil in a pan and gently fry onion and garlic until soft, but not brown. Spoon over ribs. Mix tomato puree, honey, brown sugar, Tabasco and water together in a jug and pour over ribs. Leave for 10 minutes, turning. Place in a pre-heated oven Gas 4 (180°C) for 40 minutes, turning ribs over and basting. Turn heat up to Gas 6 (200°C and roast for a further 15 minutes or until ribs are caramelised. Serve with napkins and a finger bowl.
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