Ingredients ( serves 4 )

• 2 enchilada tortillas (Old El Paso brand), cut into 2cm strips
• 1 tbs vegetable oil
• 600g chicken thigh fillets, cut into 3cm pieces

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Ingredients ( serves 8 )

• 1/2 pineapple
• 4 kiwifruit
• 8 large strawberries

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Ingredients

• 500g packet glutinous rice flour
• 400ml can coconut cream
• 1/4 teaspoon pandan essence

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Ingredients ( serves 6 )

• 30g butter
• 4 shallots, ends trimmed, thinly sliced
• 4 short-cut bacon rashers, halved lengthways, cut into thin strips

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Ingredients ( serves 6 )

• 6 slices prosciutto, thinly sliced lengthways
• 2 bunches asparagus, woody ends trimmed

Method

1. Wrap a slice of prosciutto around an asparagus spear. Repeat with remaining prosciutto and asparagus.
2. Preheat barbecue on high. Cook asparagus on barbecue, turning occasionally, for 5 minutes or until just tender. Serve on a platter with baby potato rosemary skewers.

Ingredients ( serves 8 )

• 1 tbs olive oil
• 1 brown onion, finely chopped
• 2 garlic cloves, crushed

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Ingredients ( serves 4 )

• 55g (1/3 cup) pine nuts
• 1/2 medium (about 600g) butternut pumpkin, peeled, deseeded, cut into 2cm pieces
• 1 tbs olive oil

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Ingredients

• 100g (1/2 cup) pitted dried dates, roughly chopped
• 1/2 teaspoon bicarbonate of soda
• 100g butter, softened

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