Toasted spice rub:
1) Toast the fennel seeds, coriander seeds and peppercorns in a small, heavy pan over medium heat. When the fennel turns light brown, work quickly. Turn on the exhaust fan; add the red chilli flakes and toss, toss, toss, always under the fan. Immediately turn the spice mixture out onto a plate to cool.
2) Put spice mixture in a blender with the chilli powder, salt and cinnamon and blend until the spices are evenly ground. If you have a small spice mill or a coffee grinder dedicated to grinding spices, grind only the fennel, coriander, pepper and chilli flakes. Pour into a bowl and toss with the remaining ingredients.
Cook's note: Toasting freshens spices, releases their oils and makes them more fragrant, as well as adding a new dimension of flavour. Keep the spice mix in a glass jar in a cool, dry place, or freeze.
Mangoes with blue cheese and honey:
1) Have the grill on or a griddle pan heated to medium-high.
2) Peel the mangoes with a paring knife. One at a time, set each mango on its side on a cutting board and cut the flesh away from the large flat seed in the centre. Place the largest two pieces from each mango in a medium bowl (set the rest of the flesh aside for another use).
3) Melt the butter in a small pan over medium heat and cook until it turns nut brown. Add the toasted spice rub and salt. Remove the pan from the heat. Pour or brush the butter mixture over the mangoes and toss well to coat them.
4) Grill or griddle the mango slices (only on the flat, cut side) over medium-high heat until nicely marked, 3-5 minutes.
5) While mangoes are cooking, cut the blue cheese into 2cm pieces. Remove the mango slices from the griddle and spread them on a baking sheet, with the griddled sides facing up. Divide the cheese on top of the mango slices.
6) Place under the grill for 30 seconds to melt the cheese (optional step). Be careful not to get the mango too hot. Arrange on a platter or individual plates.
6) In a heatproof bowl, warm the honey briefly in the microwave and drizzle over the top.