INGREDIENTS

INSTRUCTIONS

Preheat the oven to 220c/425f/Gas 7.  1 Cut a small slice off the top
and bottom of the mango and peel.  Keeping the knife as close as
possible to the central flat stone, cut  'cheeks' of flesh off the
mango.  2 Peel the marrow and retain the peelings. Cut the marrow in
half,  scoop out the seeds and cut flesh into 1cm thick slices. Chop
half  the peelings.  3 For the Tart Tatins: Gently heat 200g/7oz caster
sugar in a small  ovenproof frying pan until melted, increase the heat
and caramelise.  4 Pour a third of the caramel into a very small tart
tatin or 12cm  diameter frying pan, add 7g/ 1/4oz butter, stir and top
with some of  the mango slices.  5 Cut out a circle of pastry just
larger than the pan, place on top  of the mango and carefully tuck the
edges down the sides of the pan.  6 Add 15g/ 1/2oz butter to the
remaining caramel in the frying pan and  stir. Scatter half the marrow
peelings onto the caramel, cover the  surface with some of the marrow
slices, sprinkle over the ground  ginger and season.  7 Cut out a
circle of pastry just larger than the frying pan, place  on top of the
marrow and carefully tuck the edges down the sides of  the pan.  8 Bake
the tatins in the oven for 10-15 minutes, until risen and  browned.
When cooked, put a plate on top of the marrow tatin and turn  the pan
upside down. Repeat for the mango tatin.  9 For the Chutney: Heat 1
tbsp olive oil in a pan and soften then  shallots and garlic gently for
a few minutes.  10 Add the tomato, white wine, white wine vinegar,
balsamic vinegar,  pinch of caster sugar and season.  11 Simmer for
about three minutes, add the remaining chopped marrow  trimmings and
simmer for another five minutes, or until the tomatoes  have softened
and cooked down and the liquid has reduced.  12 For the 'Pizza': Heat a
small ovenproof frying pan. Cut  horizontally almost all the way
through one pork steak and open to  make a 'butterfly'.  13 Season the
pork, spread over the chutney and top with mozzarella  slices and sage
leaves. Place in the frying pan and cook in the oven  for 12-15
minutes, until the pork is cooked.  14 Heat 1 tbsp olive oil in a
griddle pan and cook the leftover pork  steaks for five minutes,
turning occasionally, then squeeze over lime  juice.  15 Add the lime
halves to the pan and continue cooking the pork for  another 5-8
minutes, or until cooked through.  16 Place the bunch of fresh mixed
herbs in a mini food processor with  50ml/2fl oz olive oil, season and
blitz until smooth.  17 For the Toffee Sauce: Place 55g/2oz butter,
syrup, treacle and  double cream in a pan and heat gently to melt.
Raise the heat and  bring to the boil, then simmer rapidly for about
three minutes.  18 For the Spun Sugar: Gently heat 55g/2oz caster sugar
in a frying  pan to melted, raise the heat and caramelise.  19 Drizzle
fine strands of the caramel over the handle of a wooden  spoon or knife
sharpening steel to make fine 'spun sugar' - place  kitchen paper on
the floor below to catch any drips. Shape the spun  sugar into a ball.
continued in part 2

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