Skin the mangoes, remove the stones and roughly chop the flesh. Put the fruit in a food processor and blend together really well with the rest of the ingredients. Pour into a tall, chilled glass. Sprinkle over the lime zest and some pepper. Drink straightaway. Chef’s tip: Feel free to use any other fruit-whatever is in season. Also, if you want a thinner smoothie, just add more ice. 31 Great British Fry-Up Serves: 4 Ingredients 8 pork and leek sausages 2 tomatoes-cut in half 1 tin of baked beans 8 rashers smoked dry-cured back bacon 4 field mushrooms 6 eggs, cracked into a bowl Thick sliced bread for toasting A knob of butter for toast Freshly ground black pepper and Maldon sea salt Method Preheat grill to high, set the oven to 100°C and put in 4 plates. Using a nice large tray put the sausages, tomatoes (cut side up) and mushrooms under the grill, about 5cm from the heat and cook for around 15 mins, turning the sausages once or twice. After this time add to the tray the bacon and black pudding and leave until the bacon is cooked and crispy. Put the baked beans in a saucepan and warm gently. Put a non-stick frying pan on a low heat. Add a knob of butter and the eggs with some salt and pepper and stir gently until just scrambled and cooked. Put the bread down in the toaster, arrange the eggs, sausages, tomatoes and beans with the bacon and mushrooms on the plates and when the toast pops up, serve with tomato ketchup, HP sauce and a pot of tea. 32 Grilled Sausage Sticks Ingredients 1 pack of pork and leek sausages 4 long sticks of rosemary A bunch of fresh thyme A pot of natural yoghurt Half a cucumber Salt and pepper Method Take a pack of pork and leek sausages and remove their skins. Skewer the sausages with a stick of rosemary. Put a handful of fresh thyme in a pestle and mortar and bash it up. Roll the sausages in the thyme and stick them on the BBQ or under the grill. Grate some cucumber in a pot of yoghurt. Dip in your sausages. 33 Kedgeree Prep and cook time: 30 mins to 1 hour Serves: 6 Ingredients 2 eggs 680g undyed smoked haddock fillets, pin bones removed 2 fresh bay leaves 170g long grain or basmati rice 110g pure butterghee Thumb-sized piece of fresh ginger, grated 1 medium onion or 1 bunch of spring onions, finely chopped 1 clove garlic, peeled and finely chopped 2 heaped tablespoons curry powder 1 tablespoon mustard seeds 2 tomatoes, deseeded and chopped Juice of 2 lemons 2 good handfuls of fresh coriander 1 red chilli, finely chopped Method Boil the eggs for 10 minutes. Hold under cold running water. Put the fish and bay leaves in a shallow pan with enough water to cover. Bring to the boil, cover, and simmer for about 5 minutes, until cooked through. Remove from pan and set aside. When cool enough to handle, remove skin from fish, flake into chunks and set aside. Cook the rice in salted water for about 10 minutes and drain. Refresh in cold water, drain again, and leave in the fridge until needed. Melt the butterghee in a pan over a low heat.