• 200 g pork tenderloin, thinly sliced
• 1 tbsp red curry paste
• 4 cup chicken broth
• 1 can baby corn, drained and cut into chunks
• 1 red capsicum, thinly sliced
• 1 tsp brown sugar
• 1 tsp soy sauce
• 2 c fresh spinach
• Fresh or dried basil
• 1 tbsp lime juice

Heat a little oil in a fry pan and then add the pork and cook uncovered until browned. Transfer the meat to a bowl and cover to keep warm.

Add curry paste to the pan, and heat until fragrant. Then add in the broth, with the corn and capsicum. Simmer for 5 minutes and then add the pork and spinach until warmed through.

Finally add in the basil and lime juice.

Makes about 6 cups.

• 200 g Mascarpone
• 2/3 c castor sugar
• Juice and zest of 1-1 ½ lemons

Beat the sugar and mascarpone until thick and well blended. Add in the lemon juice and zest and beat until well mixed. Pour into a container and freeze well. Remove from the freezer before serving as it is best eaten slightly soft.