Instructions: 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.

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