Mix the ginger, soy ... 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.

The combination of ground ginger, allspice, stem ginger and chilli makes an intensely flavoured sponge cake, irresistibly slathered in toffee sauce. Preheat the oven to 180C/160C Fan/Gas 4.

6 Cups watermelon (chopped and deseeded) 1 tbsp ginger-garlic paste 2 tbsp mint, chopped 1/2 tbsp chilli flakes (or to taste) Olive oil (to cook) Puree the watermelon and the mint in a blender until ...

In a large mixing bowl, mix together the melon, tomatoes, feta and finely chopped chilli. Squeeze the lemon ... with a good amount of fresh chopped mint leaves. Grilled Chicken with Cherries ...