Dressing:

• 2 T soya sauce
• 3 T lemon or lime juice
• 1 T caster sugar
• 1 finely chopped chilli
• 1 T freshly chopped coriander and mint

Salad:

• 500 g cooked chicken
• ½ medium size cabbage
• 3 spring onions
• ½ small cucumber
• 1 carrot
• ½ roasted peanuts

Place all the ingredients for the dressing in a small container and shake to dissolve the sugar.

Slice the chicken and chop the vegetables, peanuts and herbs finely and combine in a large bowl. When ready to eat combine with the dressing and serve.

• 2 cups of fresh or frozen plums
• 200 g frozen raspberries
• 1 T lemon juice
• ¾ c sugar
• 1 t ground ginger
• 1 tub of ice cream (2 litre)
• 2 Crunchie bars

In a heavy saucepan combine the chopped plums, raspberries, sugar and lemon juice and simmer on a medium heat until the plums are tender and the mixture has thickened. Add the ginger and taste for sweetness and adjust to your liking. Leave to cool.

Soften the ice cream and place in a large bowl. Crush the Crunchie bars into pieces and add 1 bar to the ice cream along with the plum mixture and leave the other bar for the garnish. Mix well, spoon the ice cream back into the tub, cover and refreeze for several hours. Serve with more fresh or frozen berries and sprinkle with the remaining Crunchie bar (if you haven’t eaten it already!)