Hand-made yoghurt mousse and tart plum sorbet

Heat the butter and olive oil in a saucepan over a medium heat.
Add the leeks and sauté until caramelised.
Add the garlic and curry paste. Cook for 2 minutes.
Add the coriander pesto and chicken. Cook for 2 minutes, until browned.
Add the stock and coconut milk, and allow to simmer for a few minutes.
Add the coriander.
Cook's note: coriander pesto is available from delis or make your own by blending ½ cup chopped coriander and 50 g cashew nuts with a drizzle of olive oil and the juice of 1 lemon.
TASTE’s take:
Add prawns instead of chicken for a jazzed-up version. Serve with toasted pitta bread, basmati rice or soba noodles.