Thai Mussels/prawns

2kg mussels or 1kg prawns

2” knob of ginger, sliced

1 stick lemongrass (bruise with back of knife)

1 tblsp Thai curry paste (optional)

½ can coconut milk

1 chilli finely sliced

1 bunch coriander roughly chopped

2 tblsp fish sauce

2 tblsp cooking oil

Heat a suitable sized pot with tight fitting lid until hot.

Add oil & then ginger, lemongrass & chilli.

Add mussels or prawns, replace lid & cook 1-2 minutes till mussels open or prawns turn bright pink.

Add coconut milk & Thai curry paste (if using), bring to the boil.

Add scallions, coriander & fish sauce, stir in & serve.

Grilled Mackerel & Orange Salad

4 Mackerel fillets

1 tblsp oil

1 tblsp curry powder or garam masala

2 tblsp caster sugar

2 oranges

½ red chilli

2 tblsp coriander leaves

1 tblsp rice vinegar

½ tsp ground cumin

50ml natural yogurt

½ cucumber (grated)

1 tblsp mint leaves chopped

juice ½ lemon

Mix together oil & curry powder / garam masala & brush over mackerel fillets, leave for 10–15 mins to marinate.

Meanwhile, cut away the zest & pith from the oranges & either segment the oranges or slice into rounds.

Toss the oranges with the chilli, sugar, coriander & rice vinegar, divide between 4 plates.

Heat a frying pan, add a splash of oil & pan fry the mackerel fillets for 2-3 mins each side until cooked, place on top of the orange salad.

Mix the cumin, yogurt, cucumber, mint & lemon juice & spoon onto each plate.

Roast Cod, Apple & Cider

4 cod fillets

2 granny smith apples, cored & quartered

glass cider

100 ml cream

50g butter

1 tblsp butter

Season each cod fillet with salt & pepper.

Heat fry pan, when hot add a splash of oil & the tblsp of butter, when foaming add Cod fillets, skin side down first.  Brown then turn over.

Add apple quarters, turn down to a low heat & cook cod & apple slowly 5-6 mins.

When cooked remove cod to plate with 2 apple pieces each.

Add cider to pan & boil until almost evaporated, add cream, boil then add butter, whisk together to make sauce.

Divide between the 4 plates.

Serve with boiled or mash potatoes.

Prawn & Chilli Linguini with Gremolata

200g raw shelled prawns

1 shallot sliced

1 clove garlic & 1 chilli chopped

2 tblsp olive oil

300g of chopped ripe tomatoes or tinned tomatoes

2 tblsp grated parmesan

300g cooked linguini or other pasta

2 tblsp chopped parsley

1 tblsp grated lemon zest

½ tblsp crushed garlic

Heat suitable sized pan or pot, add olive oil & begin to fry prawns.

Add sliced shallot, garlic & chilli & fry for 1 minute.

Add chopped/tinned tomatoes & cook for 2-3 mins, season with salt & pepper.

Add pasta, heat through, stir in parmesan & divide between 4 plates.

Mix together the parsley, zest, & garlic to make gremolata, sprinkle over the pasta.

Thai Salmon Salad

4 salmon fillets

Salad

3 tblsp sweet chilli sauce

1 tblsp sesame oil

1 clove garlic, crushed

300g cooked rice or egg noodles

1 red pepper cut into thin strips

1 cucumber, sliced

150g rocket, mizuna or other green salad leaf

1 tblsp sesame seeds

Dressing

1 tsp Caster sugar

2 tsp rice vinegar

2 tblsp fish sauce

2 tblsp soy sauce

Whisk together the dressing ingredients, spoon half over the salmon fillet.

Either pan fry or steam the salmon till cooked.

Toss together the salad ingredients with the remaining dressing.

Divide between 4 plates with the cooked salmon flaked over the top of the salad.