Chicken casserole with red wine, ham & peppers
This rich, tomatoey chicken dish is full of flavour - and it improves with freezing
Mango, pear & ginger crumble
Serves 4
Easy
Total time:
Ready in 20-25 minutes
This crumble is a perfect pud for the freezer - and we've given it a tropical twist
Skip to ingredients
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- 450g ripe pearpeeled, cored and thickly sliced
- 1 tbsp muscovado sugar
- 2 mangoespeeled, stoned and roughly chopped
- 1piece stem gingerfinely chopped
For the topping
- 175g plain flour
- 85g butter
- 85g muscovado sugar
- 85g pecanvery roughly chopped
Nutrition: per serving
- kcal684
- fat33g
- saturates11g
- carbs95g
- sugars26g
- fibre9g
- protein8g
- salt0.45glow
Method
step 1
Heat oven to 180C/fan 160C/gas 4. Put the pears in a saucepan with the sugar and 4 tbsp water. Cook over a gentle heat for 5 mins, until the pears are just tender. Remove from the heat and stir in the mangoes and stem ginger. Spoon the mixture into a not-too-deep 1.75 litre baking dish and leave to go cold.
step 2
Make the topping. Rub the butter into the flour, stir in the sugar and pecan nuts. Sprinkle it all over the fruit freeze, or bake for 30 mins until browned.
