Freestyle cooking with fruits!

Roasted Strawberry Chicken in Mango sauce

Feisal and I, well, We're bored of eating rice. So this week is Western Week.

On Monday, I had strawberry jam (opt for cranberry jam if you have any) smeared all over the chicken thighs. Together with crushed garlic, ground cumin and fennel, chilli powder, salt and pepper. Then, just pop them into the oven for an hour.

For the potatoes, I just boil them. Smear butter whilst potatoes are still piping hot. A dash of salt and chilli flakes.

For the salad, add apples for extra crunch. Lemon juice and tartar sauce for the dressing.

For the sauce, puree mango and add a squirt of lemon juice. Easy!

And last night's dinner, Mutton Stew with Apples

1. Marinate the mutton/lamb shoulders in cumin powder, chilli powder, salt and pepper.

2. Preheat a large thick-bottomed pot over medium-high heat. Add a splash of oil to the pot, covering the bottom in a thin layer. Then toss in enough meat to form a single sizzling layer. Sear the meat on every side until it's evenly browned. As it browns remove it from the pot. Once the meat is done discard the remaining oil but keep all the browned bits in the pan. (They'll add lots of flavour, scrap them off if you must)

3. In the same pot, saute onions until translucent. Add the browned meat, tomato paste, carrots, apples, and chicken stock to just barely cover the works. (Add celery and mushroom if you have any.)

4. Add dry basil and bring the pot to a simmer. Continue cooking until the meat is almost tender, about an hour.

5. Serve with meatballs and toasted buns. Seriously easy and tasty.