Honeydew-sago pudding Cook 1 cup sago in 7 cups water for 20 minutes or until translucent. Pour mixture into a large sieve over a sink and drain for 20 minutes.

Chill out with The Weekend tabloid!’s selection of no-cook soups Serves 4 Ingredients: 400g peeled chopped honeydew melon 60g refined sugar 1 g salt 100g warm coconut milk 1 lime, zested 50g ...

Take ripe mangoes, cut into cubes. Simmer sago pearls. Puree fruit with coconut milk, add sugar syrup. Thin if necessary. Drain sago, and mix with fruit puree. Add pomelo, divide, garnish and serve.