MMMMM-----------------------FOR THE BATTER---------------------------- 200 g Plain flour 1 Egg 300 ml Milk 15 ml Chopped sage 30 ml Chopped sage Vegetable oil for fryingMMMMM-----------------------NUTTY PANCAKE---------------------------- 1 Egg 100 g Self raising flour 300 ml Milk 50 g Shelled pistachios 15 ml Chopped parsley 15 ml Vegetable oil 15 g ButterMMMMM-------------------------SPICY DUCK------------------------------ 1 Duck breast 1 pn Ground coriander; cayenne -pepper, ; cumin seeds, ; coriander seeds, ; cardomon pods and ; chilli powder.MMMMM------------------------SPICY MANGO----------------------------- 15 ml Icing sugar 5 ml Chilli powder 1 Mango 30 g ButterMMMMM-----------------------VANILLA SYRUP---------------------------- 30 g Demarara sugar 1 Split vanilla pod 30 g Butter 15 ml Honey 15 ml Chopped basil SAGE POLENTA BALLS: 1 Place the polenta in a large bowl and cover with 150ml/ 1/4 pt boiling water. 2 For the Batter: Beat all the ingredients together until smooth. Once the polenta has soaked up all the water, stir through the chopped sage and shape into eight balls. 3 Heat the vegetable oil to 185c. Coat each ball evenly in the sage batter and deep fry until golden brown. NUTTY PANCAKE: 1 Whisk together the egg, flour and milk until smooth and stir in the nuts and parsley. Heat the oil and butter in an omelette pan, add the pancake mix and cook until golden on both sides. SPICY DUCK: Preheat oven to 220c/Gas 7. 1 Score the duck skin and sprinkle over the spices. Heat the oil in a griddle pan, fry the duck until brown and put in the oven until cooked through. Serve with pancakes, leek slices and deep-fried sage leaves. SPICY MANGO: 1 Sieve the icing sugar and chilli powder onto a plate. Cut the mango through from top to bottom both sides of the stone. Score each half into squares through the flesh just to the skin. 2 Then turn inside out to make a hedgehog. Place the flesh side down into the icing sugar to coat. 3 Melt the butter in a shallow pan and fry the mango halves, adding any leftover chilli sugar. Cook until brown and caramelised and serve with the vanilla syrup. VANILLA SYRUP: 1 Dissolve the demarara sugar with the split vanilla pod in 75ml/3fl oz water over a gentle heat. Once the sugar has dissolved, add the butter, honey and finally the basil. Serve warm. Per serving: 1652 Calories (kcal); 105g Total Fat; (56% calories from fat); 39g Protein; 145g Carbohydrate; 622mg Cholesterol; 1041mg Sodium Food Exchanges: 3 1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 2 1/2 Fruit; 19 1/2 Fat; 1 1/2 Other Carbohydrates Recipe by: Ready Steady Cook Converted by MM_Buster v2.0n.