Celebrity chef

Matthew Drennan

delicious. magazine’s editor has worked as a chef, a food writer and stylist, and launched Ready, Steady, Cook magazine. Matthew has also written five cookery books (two of which won the Gourmand world cookery book award) including Weber’s Fresh On The Grill and Classic Irish.

Serves 2

Carrot and mango crush recipe

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Ready in 10 minutes

1 large mango, plus extra slices to decorate
150ml freshly-squeezed orange juice
75ml carrot juice
Crushed ice, to serve
Rocket leaves, to decorate

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1. Slice the mango cheeks away on either side of the stone. Scoop the mango flesh out and place in the blender with the orange juice and carrot juice. Blend until smooth.
2. Pour into 2 tall glasses over crushed ice and decorate with mango slices and some rocket leaves, if you like.

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