Watermelon pancakes and coconut and garlic fireball chutney

Method

--1. For the watermelon pancakes, mix the semolina, flour, watermelon, sugar, coconut and salt in a mixing bowl.

2. You may need to add a little cold water to make the thick batter required. Allow to stand for about 15 minutes.

3. Heat a tablespoonful of sunflower oil in a large frying pan. Pour a ladleful of the batter into the centre and spread it in quick circles to make a flattish disc over the pan.

4. Cover the pan and allow the pancake to cook in its steam. When the underside has turned golden, dot the edges with some oil and flip the pancake over. Steam cook the other side in the same way.

6. Make all the pancakes similarly, and serve hot.

7. For the the chutney, grind the desiccated coconut in a blender or coffee mill to a coarse powder.

8. Add the garlic, chilli, salt, sugar and mango powder and blend until well-mixed. Store in a clean glass jar.

9. To serve, spread a thin layer of chutney over each pancake before rolling it up. Garnish with watermelon slices.