A Mauritian daube is a stew of meat or fish in a light, tomato-based sauce flavoured (chiefly) with thyme, cloves, and cinnamon. There are probably as many variations on the daube recipe as there are Mauritian families - like with a British stew, every household tends to have their own version! As my family are mostly French-Mauritian, our version of the classic chicken daube does not include chilli and curry spices you might find elsewhere (there would be much eye-rolling, head-smacking exclamations of horror at the very suggestion), but is instead a delicate and surprisingly fresh dish that is both hearty enough for a winter's day and light enough for the summer.
We are big fans of a classic Victoria Sandwich sponge cake in our house, but this variation is also a favourite with it's hint of zingy citrus flavours, tangy mascarpone cream filling and sharp blackcurrant. It looks so pretty, it makes a great cake for special occasions too, but is really easy - and cheap! - to make.
One of our family favourites is a Nigella Lawson recipe for a Spring Chicken casserole, from her book 'Kitchen'. It's simple to make, chock full of vegetables and goes down a storm with both our kids. Visitors can't get enough of it either!