Recipe of the day

Keralan green peppercorn prawnsKeralan green peppercorn prawnsI ate this dish, 'chemmeen pacha kurumilagittathu' as it was called, at the Taj Green Cove Resort. They were so good and head chef Arzooman Irani kindly gave me the recipe.

Pink sangria

by Dixie Elliott | Cuisine issue #155
Serves: 6Hosting a Christmas dinner doesn't have to be stressful and expensive - with a bit of planning, you can put together a delicious festive feast that is also kind to the budget.

Prepare your menu in advance, so that you have plenty of time to relax and enjoy a few glasses of sangria on the night.

2 oranges
2 lemons or 3 limes
250g punnet strawberries, hulled,halved lengthways
2 sprigs mint
4 cups ice cubes
750ml rosé50ml orange liqueur (such asCointreau or Grand Marnier)
600ml lemonade

Juice 1 orange and 1 lemon. You will need 1⁄2 cup orange juice and 1⁄4 cup lemon juice (or lime juice, if that’s what you’re using). Pour the juice into a large serving jug then slice the remaining citrus.

Add the sliced citrus to the jug, along with all the remaining ingredients. Stir until combined then serve immediately.

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