In a food processor pulse basil, garlic, parmesan cheese, salt and pepper until smooth. Slowly add the olive oil while pulsing.

Combine the raw chicken with pesto and marinate a few hours in a bowl. Soak wooden skewers in water at least 30 minutes (or use metal ones to avoid this step).

Beginning and ending with chicken, thread chicken and tomatoes onto 8 pairs of parallel skewers to make 8 kebabs total.

Heat the outdoor grill or indoor grill pan over medium heat until hot. Be sure the grates are clean and spray lightly with oil. Place the chicken on the hot grill and cook about 3-4 minutes; turn and continue cooking until chicken is cooked through, about 2 to 3 minutes.

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MAKE THE FROSTING
In a medium bowl, using an electric mixer, beat the mascarpone and cream cheese until smooth. Add the confectioners’ sugar and beat until incorporated. Beat in the vanilla. Cover and refrigerate the frosting until it is firm enough to spread, about 1 hour.

MEANWHILE, MAKE THE CUPCAKES Preheat the oven to 350°. Line 16 muffin cups with paper liners. In a large bowl, whisk the rice flour with the tapioca flour, baking powder, baking soda, salt, ginger, cinnamon, allspice and nutmeg. In a medium bowl, whisk the brown sugar with the granulated sugar, vegetable oil and eggs. Add the wet ingredients to the dry ingredients and whisk until smooth; whisk in the pumpkin puree.
Spoon the batter into the prepared muffin cups. Bake for about 25 minutes, until the cupcakes spring back when gently pressed. Transfer the cupcakes to a rack and let cool completely.
MAKE THE CARAMEL In a medium saucepan, spread the sugar evenly and cook over moderately low heat, shaking the pan to keep the sugar in an even layer. Cook, swirling the saucepan occasionally, until the sugar is melted and a deep-amber caramel forms. Slowly add the cream (be careful, the caramel will boil vigorously) and cook, whisking, until smooth. Transfer the caramel to a heatproof bowl and stir in the salt. Let cool to room temperature.
Frost the cupcakes and drizzle with the caramel sauce. Garnish with the crystallized ginger and serve.
MAKE AHEAD The unfrosted cupcakes can be stored overnight in an airtight container at room temperature. The caramel can be refrigerated for up to 1 week; rewarm before using.

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Stir together mayonnaise, mustard, bacon, Cheddar cheese, relish, pepperoncini, red pepper, and salt in a large bowl; add the turkey and stir to coat.

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Pull the green hulls out of the strawberries. If they are still quite hard, cut them in half or quarters with a table knife. Tip them into a flat-bottomed dish.

Use a potato masher to squash the strawberries as much as you can. Tip into a bowl. Ask your grown-up helper to give you a hand if you need to.

Add the mascarpone and mash this in – don’t worry if it is a bit lumpy. Add the condensed milk and mix everything together. Don’t worry if the mix is streaky.

Spoon the mixture into a metal or plastic box and put it in the freezer. Wait until the next day or at least 6 hours before scooping into bowls or cones. Decorate how you like.

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Equipment
900g loaf tin (or 17cm square tin)
Sugar thermometer

To Store
This fudge will keep for up to 2 weeks in an airtight box between layers of non-stick or waxed paper

Method

1. Grease the base and sides of the loaf tin with sunflower oil and line with non-stick baking parchment. Half fill the sink with cold water.

2. Combine all the ingredients apart from the butter and pecans in a large (2½ litre), heavy-based saucepan. Cook gently over a medium heat to dissolve the sugar, stirring frequently.

3. Pop the sugar thermometer into the pan, bring to the boil and continue to steadily cook the syrup at a gentle boil until it reaches 114°C/236°F. You will need to stir the mixture frequently to prevent it catching on the bottom of the pan. (The syrup will take about 15 minutes to reach the correct temperature, but do not be tempted to walk away from the task in hand – the moment you turn your back to do something else the syrup will go above the correct temperature and you’ll end up with toffee rather than fudge.

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Method

Combine the dosa batter with little water and salt in a bowl and mix well.
Heat a non-stick tava (griddle), sprinkle a little water on it (it should sizzle immediately) and wipe off using a piece of cloth.
Pour ¾ cup of the batter on the tava (griddle), spread in a circular motion to make a 150 mm. (6″) thick uttapa and cook on a medium flame for a minute.
Add 1 tsp of butter in the centre, smear evenly and cook for 2 minutes.
Sprinkle 2 tbsp onions, 1 tsp coriander, ½ tsp of green chillies and ¼ tsp of garam masala over it.
Turn over and cook on the other side till it turns light brown in colour.
Repeat with the remaining ingredients to make 3 more uttapas.
Serve immediately with sambhar, coconut chutney and green garlic chutney.

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