1. Slice the watermelon into thick slices. Using a star cookie cutter, cut out shapes and set aside. Chill until ready to serve. 2. To serve, dip the stars into the chutney and sprinkle over the salt.
Remove items from your saved list to add more. The inspiration for this dip came from my dear friend, Em. She served this gluten- and dairy-free dip of roasted carrot with sumac and lemon at her ...
While their mud crab with mango chilli dip and espresso martini trifle scored the tick of approval from Colin and Manu, their take on a filet mignon left a lot to be desired – sending Danny and Sonia ...