Ingredients

• 500g Peeled and De-veined Prawns
• 1 tin of chopped tomatoes
• 1 tsp chilli powder
• 1 clove garlic
• ½ chopped onion
• 2 sweet potatoes
• A glug of sweet chilli sauce
• Splash of red wine vinegar
• Seasoning

Method

• To start with rub your sweet potatoes with a little oil and then season the skin.
• Put them into a hot oven and bake until crispy
• Whilst the potatoes are baking, in a wok or large skillet sauté the onion until they’re soft then add the garlic and the chopped tomatoes.
• Bring the mixture up to a simmer and add the vinegar, chilli sauce and chilli powder.
• Simmer for around 10 minutes to allow the sauce to reduce, finally add the prawns to the sauce.
• Once the prawns have turned pink they are ready to eat.  Serve on top of the potatoes and enjoy!

Ingredients

• 2 Sea Bream Fillets
• 4 Medium courgettes
• 2 Vine Tomatoes
• 1 Clove of Garlic
• Seasoning
• Dried Basil

Method

• To make your pappardelle, with a peeler or mandolin, cut the courgette into long thin strips.
• In a pan heat a little oil with the garlic then, fry the courgette until barely wilted and remove from the pan.
• Finely chop the tomatoes and add them to the same pan used for the courgettes, sprinkle in the basil and cook for around 4 minutes.
• Whilst the tomatoes are cooking, grill the Sea Bream until they turn opaque.
• Finally, plate up, the pappardelle at the bottom, followed by the tomato and finally top it off with the Bream.

Ingredients

• 1kg Mussels (1kg per person)
• 1 crushed clove garlic
• 1 tbsp water

Method

• Once you have cleaned and de-bearded your mussels, heat a large saucepan.
• Add the water and the garlic, followed by the mussels.
• Put the lid on your pan and steam the mussels until they are all open.
• Once cooked transfer to a large bowl and enjoy!

Get your salad boxes at the ready for this incredible salad! You’ll be the envy of the office!

Ingredients

• 1 Fillet of Salmon
• 1 tsp Salmon Caviar
• A couple handfuls of your favourite salad leaves
• 1 tbsp red wine vinegar
• 1 tbsp lemon juice
• 1 tsp oil

Method

• Right, start off by placing your salmon skin side down in a frying pan and then fill the pan until the salmon is just covered with water.
• Bring the water to the boil and poach the salmon until the fish has become a light pink colour.
• Take out from the water and leave to cool on the side, alternatively cook your salmon the night before, and leave it in the pan covered with cling film to cool overnight.
• Once the salmon is cool, you can dress your salad
• Grab the salad leaves and then flake the salmon over the top.
• Next, sprinkle the Salmon Caviar around the salad, these will burst as you eat the salad like little flavour bombs!
• Finally mix together the red wine vinegar, lemon juice and oil and pour over the salad as a dressing.