It’s getting a bit cold now of an evening for barbeques, but my partner still loves fishing. Fish soup is a great way to make a dinner party of the catch, and using the whole fish – head, bones and all – I feel like an ethical predator.
Chillies and lemons are both glut crops – if you have any, you have too many! For this recipe though, the challenge is that you only have too many of both at the very end of the chilli season and the very beginning of the lemon season. It’s a moment to pounce on.
Our mangoes are starting to ripen, and this year there is a bumper crop. I remember as a child in suburban Rockhampton mangoes were so prolific in their season that they laid thick on the ground making even the air alcoholic, and even the flying foxes couldn’t get through them. I’m not big on preserves. Many years ago I made a rule that I was not going to preserve anything…