Chocolate and orange always go well together and the inclusion of a few spices adds extra flavour. Line a baking tray with baking paper. Place the spices in a small frying-pan over a medium heat.

Combine the orange zest and juice, chilli, olive oil and sesame seeds. Pour the sauce over the prawns and gently mix to combine. To serve place a kumara steak on each serving plate, top with avo ...

blow-your-head-off hot chilli, usually orange, with a slightly fruity flavour Scotch Bonnet - lantern-shaped red-hot chilli related to the habañero, usually yellow, green or red in colour The ...

Squeeze the orange juice into the same frying pan ... Drizzle with the honey chilli glaze.