Tomato and Coriander Salad

Ingredients
1 Kg Mixed Tomatoes (get some yellow and cherry too if you can)
2 Teaspoons Lime Zest
1/2 Small Red Onion (thinly diced)
2 Tablespoons Fresh Coriander (roughly torn)
1 Tablespoon Lime Juice
1 Clove Garlic (crushed)
1/2 Tablespoon Clear Honey
4 Tablespoons Olive Oil
Pinch of Cayenne Pepper
Salt and Pepper
1 Tablespoons Sesame Seeds (toasted) (optional)

Equipment
1 Balloon Whisk
1 Garlic Press
1 Sharp Knife
1 Mixing Bowl
1 Serving Bowl

The Good Bit

1. Whisk together the coriander, garlic, lime juice, honey, cayenne and the salt and pepper, then whisk in the oil and set aside.
2. Now quarter all your tomatoes and place in a serving bowl, sprinkle over the lime zest, onion and if you are using the toasted sesame seeds. Now whisk the dressing ingredients again and drizzle over the salad, cover the salad and set aside for 30 minutes (i like to put it in the fridge as a cold salad is awesome on a hot day)

Serves 4

Lamb Skewers

Ingredients
500g Lamb (cubed)
8 Dried Apricots
8 Baby Onions (or button)
1 Tablespoon Fresh Mint (chopped)
300ml Natural Yoghurt
2 Tablespoons Fresh Ginger (finely chopped)
1 Clove Garlic (crushed)
1 Tablespoon Lemon Juice
1/2 Teaspoon Ground Coriander
1 Teaspoon Ground Cumin
Pinch of Cayenne Pepper
Salt and Pepper
Lemon Wedges to Garnish

Equipment
1 SHARP Knife
1 Chopping Board
1 Large Bowl
1 Small Bowl
1 Spoon
8 Wooden Skewers (pre soaked for 20 minutes in water)
1 Small Pan
1 Garlic Press

The Good Bit

1. Make the marinade first, add all the ingredients from the natural yoghurt downwards (apart from the lemon wedges) to the bowl season with the salt and pepper then drop in the lamb and stir well to make sure it is all well coated, cover and set aside for 6 hours to marinate, stir occasionally if the lamb cubes aren't completely submerged in the marinade.
2. You'll also want to soak the apricots in the other bowl, so put the apricots in your other bowl and cover with boiling water.
3. When your ready to cook, pre heat your grill to a medium high heat, lift the lamb cubes from the marinade and thread onto the skewers alternately with the baby onion and the drained apricots, then cook for 12-15 minutes turning frequently.
   
4. Pour your marinade into the small pan and add the mint, stir well and just heat through, serve the skewers with a drizzle of the marinade on top.
   

Serves 4

Spicey Lamb Meatballs

Ingredients
500g Minced Lamb
1 Onion (finely chopped)
A Pinch of Black Pepper
2 Teaspoons Cumin
1 Teaspoons Allspice
1/4 Teaspoon Cayenne Pepper
4 Tablespoons Chopped Fresh Coriander
4 Small Nan/Pita Breads (or tortillas)
Salad Leaves
1 Red Onion (thinly sliced)
4 Tablespoons Greek Yoghurt
1 Lemon (cut into wedges to serve)

Equipment
1 SHARP Knife
1 Chopping Board
1 Blender
1 Frying Pan

The Good Bit

1. Mix the lamb, spices, herbs and chopped onion together, wet your hands and make 20 or so little meat balls, fry in a pan for 10-15 minutes until browned evenly all over.
2. Warm up the nan/pita or tortillas, place on a plate, top with the salad leaves and a sprinkle of the red onion slices, scatter over a few of the meat balls, heap on a good spoonful of Greek yoghurt and add a slice of lemon at the side.
   

Serves 4

Smoked Salmon Mouse

Ingredients
90g Smoked Salmon Pieces
25g Cream Cheese
75ml Soured Cream
1 Teaspoon lemon Juice
1 Teaspoon Grated Lemon Rind
1/2 Cucumber (sliced)
Handful Cherry Tomatoes
Handful Fresh Dill (roughly chopped)
Crackers (bite size are best)
Cayenne Pepper

Equipment
1 SHARP Knife
1 Chopping Board
1 Blender
1 Zester

The Good Bit

1. Blend the salmon for a few seconds then chuck in the lemon juice, zest, cream cheese and soured cream, blend until you have a smooth paste, season with the cayenne pepper.
2. Serve the crackers with a smear of the salmon mouse and a slice of cucumber on top, dress your plate with the cherry tomatoes and a sprinkle of the chopped dill.
   

Serves 4

Timbals of Salmon

Ingredients
350g Smoked Salmon (sliced thinly)
4 Ripe Tomatoes (peeled and de seeded and chopped thinly)
100ml Crème Fraiche
2 Tablespoons Cod/Salmon Roe (canned is fine, if you can get hold of red caviar use that instead)
Cayenne Pepper (or Tabasco sauce)
Handful Fresh Chives
Salt and Pepper to Season

Equipment
1 SHARP Knife
1 Chopping Board
4 Soufflé Dishes (lined with clingfilm)
1 Mixing Bowl
1 Balloon Whisk
1 Fork
1 Sieve

The Good Bit

1. Layer about 75g of salmon slices into each dish allowing the slices to overlap the sides (the overlap will be the lid) Chop the remaining salmon up finely. Now beat your crème fraiche in the mixing bowl until you get soft peaks then fold in the salmon, cod/salmon roe, and a pinch of cayenne or dash of tabasco with a fork.
2. Fill each of the salmon moulds with the mixture then fold over the salmon to give a lid, now cover and chill over night. To skin the tomatoes cut a little x lightly in the top, then dunk in boiling water for about 1 minute, you should see the skin begin to peel, remove and peel the rest off, if it is still hard dunk for another 10 seconds.
3. Rub the chopped tomato through the sieve and collect the sauce and season, chill this too.
4. To serve Remove the salmon from their moulds and place in the centre of each plate, drizzle a circle around each one with the tomato sauce then place a couple of lengths of chopped dill on top of each timbal
   

Serves 4

Cajun Chicken Salad

Ingredients
4 Chicken Breasts (sliced in half to make 8 thin breasts) or 12 Mini Fillets
1 Lime (juiced)
5 Tablespoons Flour
1 Tablespoon Cajun Seasoning
1 Teaspoon Cayenne Pepper
Pinch of Salt
2 Oranges (peeled and sliced)
120g Bag of Spinach or Rocket Leaves
1 Small Red Onion (thinly sliced into rings)

Equipment
1 SHARP Knife
1 Chopping Board
1 Oven Proof Dish
1 Mixing Bowl
1 Plate

The Good Bit

1. Pre heat your oven to 220c 425f or gas 7, toss the chicken into the lime juice whilst you measure out into the mixing bowl the flour, Cajun seasoning, cayenne pepper and the pinch of salt, give it a good mix then sprinkle it out onto the plate.
2. Lift each slice of chicken out of the lime juice and press down onto the seasoned flour, coat both sides then place on the oven proof dish. place in the oven for 20-25 minutes.
3. Mix the salad leaves with the onion and orange slices plus any juice that came out of the oranges then serve onto 4 plates and top with the crispy chicken. Enjoy.
   

Serves 4

Sweetcorn Soup (with lime butter)

Ingredients
2 Sweetcorn Cobs (or 1x130g can sweetcorn)
1 Onion (finely chopped)
125g Potatoes
450ml Vegetable Stock
125ml Warm Milk
Cayenne Pepper
Salt And Pepper
FOR THE LIME BUTTER (optional but goes really well)
125g Butter (you can't use margarine here, it's too soft)
1 Lime (juiced and zested)
Fresh Coriander (1 handful chopped)

Equipment
1 SHARP Knife
1 Chopping Board
1 Frying Pan
A Blender
1 Zester/Juicer
Kitchen Foil
A Small Mixing Bowl
1 Large Pan

The Good Bit

1. Mix the butter, lime juice, zest and coriander in the small bowl until well mixed add a pinch of salt and pepper too. tip onto the kitchen foil and make into a sausage shape then whack it in the freezer (in the foil)
2. Cook the corn under a medium grill for 15 minutes, turning occasionally until slightly charred all the way around (alternatively dry fry it in a frying pan with no oil, this is the best way to do it if you are using drained corn from a can)
3. Heat a splash of oil in a pan and cook the onion for 5 mins until golden (you can add a garlic clove at this stage) then add the potatoes and cook for another 5 mins. Now strip the corn from the cob and add it to this pan along with the stock and the milk, cover and cook for 30mins.
4. Blend well and return back to the pan, add a pinch of cayenne pepper and season to taste, serve hot with slices of the lime butter.

Serves 4