GRILLED LAMB CHOPS WITH PEAR AND KIWI SALSA

Also lovely with diced lamb; marinated and skewered with vegetables like onions, peppers and courgettes. Serves 4.

3 tablespoons honey
2 tablespoons soy sauce
2 tablespoons cognac or brandy
3 garlic cloves, minced
rack of lamb or loin chops, enough for 4 people
2 pears, cored and diced
3 kiwis, peeled and diced
optional: 3 tablespoons dried cranberries or cherries
1/2 onion, minced
juice of one lemon
optional: 2 tablespoons chopped fresh mint or basil

Whisk 1 tablespoon honey and the soy sauce, cognac, garlic and coriander together in a baking dish. Add the lamb and turn to coat. Cover and refrigerate overnight. Combine the remaining salsa ingredients (including 2 tablespoons of honey), and let stand for 30 minutes, tossing occasionally. Sprinkle the lamb with salt and pepper, and barbecue or cook under the grill. Serve over basmati rice, topped with salsa.

KIWI FRUIT BREAD

This recipe was given to us by one of our customers, Pam Holton, who says it has a nice tang to it and is a wonderful way to use up any kiwis that you have left at the end of the week.

1/4 cup liquid honey
1/3 cup vegetable oil
1 egg
1&1/2 cups wholewheat flour
1 teaspoon cinnamon
1/4 teaspoon ground cloves
1 teaspoon baking powder
1/4 teaspoon salt
1 cup raisins
1 cup chopped walnuts
1 cup kiwifruit pulp ( about 3 or 4 kiwis)

Beat the honey, oil and eggs well. Sift the flour, spices and bakng powder and salt and add to oil mixture. Lightly stir in remaining ingredients. Spoon into an 8-inch oiled loaf tin and bake at 350°F / 180°C for 40-45 minutes and allow to cool before serving.

CHICKEN AND KIWI WRAPS

A delightful blend of flavours! Serves 2

3 kiwi fruits, peeled and diced
1 or more of the following, diced: cucumber, red onion, beetroot, sweet pepper, or tomato
1 tablespoon lime juice or lemon juice
1/2 teaspoon ground cumin
1/4 teaspoon salt
1 pinch crushed red chilli flakes
1 teaspoon vegetable oil
200 g boneless skinless chicken breast
2 flour tortilla wraps
1 handful shredded lettuce or spinach leaves
1 handful shredded mozzarella or other light cheese

Combine the kiwi, vegetable, and citrus juice in small bowl and set them aside. Combine the cumin, salt, chilli and oil, then rub the mixture onto the chicken, and grill or bake until it is cooked through and the juices run clear. Remove from pan and slice thinly. Quickly warm up the flour wraps, one at a time, in a large, dry pan over medium heat. Put them on some plates and divide the chicken slices between the two. Top with the kiwi mixture, lettuce and cheese, roll up and serve immediately.

KIWI PAVLOVA

This meringue dessert is surprisingly easy and always a hit! The secret is to add the toppings just before serving. Serves 4

4 egg whites (at room temperature)
200 g caster sugar
1 teaspoon white wine vinegar
1 tablespoon corn flour o 240 ml double cream
1 1/2 tablespoons granulated white sugar
1 teaspoon vanilla extract
3 kiwis, peeled and thinly sliced

Preheat your oven to 130°C, 250°F, gas 1/2. Place a rack in the centre of the oven. Line the baking sheet with baking paper and draw an 18cm (7”) circle on the paper. Using a whisk, beat the egg whites until they hold soft peaks. Add the caster sugar, 1 tablespoon at a time, and continue to beat until the meringue holds stiff peaks. Gently fold in the vinegar and corn flour. Gently mound the meringue inside the circle, smoothing the edges down. Bake for 1 hour. Turn off the oven, open the oven door, and let the meringue cool completely in the oven. The cooled meringue can be made 2 days ahead, and stored in a cool place in an airtight container. Just before serving, whisk the cream until soft peaks form. Sweeten with the sugar and vanilla, and mound into the centre of the meringue. Arrange the kiwis on top and serve.

KIWI AND YOGHURT ICE-LOLLIES

Use ice-lolly moulds to make these. You can very the amounts of each ingredient to your taste.

Peeled and chopped up kiwi
Some water, or apple or grape juice
Some yoghurt, any flavour, or plain

Start by dropping a few little pieces of kiwi into each ice-lolly cup. Then add a little yoghurt to each cup. Pour in some water or juice until the cup is almost full. Put the sticks, or tops, on each cup and freeze until they are hard.