Blackberry and Raspberry Sorbet

Ingredients
6 Cups Blackberries (or blackcurrants, fresh or frozen)
2 Cups Raspberries (fresh or frozen)
2 Cups Water
1 1/2 Cups Sugar
2 Tablespoons Lemon Juice
2 Eggs (whites only)
Lime Rind for Serving

Equipment
1 Large Pan
1 Airtight Container
1 Fork
1 Mixing Bowl
1 Balloon Whisk
1 Sieve
1 Wooden Spoon
1 Metal Spoon

The Good Bit

1. Place your fruit and 1 cup of water in your pan, bring to the boil and simmer for 2 minutes, then strain the mixture through your sieve, put the liquid back in the pan with the other cup of water and add the sugar and lemon juice. Now stir over a low heat until the sugar has dissolved then remove from the heat and allow to cool.
2. Once cool, pour into your container and freeze, check every 30 minutes or so until you have a mushy consistency, scrape any ice from the side and stir until you have a smooth mixture, then keep freezing.
3. once you have what looks like sorbet, beat your egg whites until they hold stiff peaks then fold into your sorbet with the metal spoon, re freeze and stir occasionally to make sure the egg white is evenly distributed.
4. Serve, garnished with lime zest.
   

Melon Sorbet

Ingredients

1kg Melon Flesh

50g Caster Sugar
1 Lemon or 1 Lime (juice only)
1 Egg (white only)

Equipment

1 Blender

1 Airtight Container

1 Mixing Bowl

1 Balloon Whisk

1 Metal Fork

The Good Bit

1. Pour the lime or lemon juice into a blender and then add the caster sugar and the melon flesh, blend for a few minutes until you have a smooth paste and then pour the mixture into the airtight container.
2. Freeze for about 2 hours checking every 30 minutes or so and stirring/scraping any ice that forms. when you have something that resembles a sorbet, to help keep it that way whip the egg white in the mixing bowl with the balloon whisk and fold it into the sorbet then return it to the freezer.

Lime Sorbet

Ingredients
2 Cups Sugar
2 Cups Water
1 Cup Lime Juice (freshly squeezed 7-9 limes)
1 Tablespoon Of Lime Zest

Equipment
1 Zester
1 SHARP Knife
1 Chopping Board
1 Juicer
1 Large Pan
1 Wooden Spoon
1 Airtight Container
1 Metal fork
1 Sieve

The Good Bit

1. Start by adding your sugar and water to the pan, also add in half the zest, now gently heat the water and stir with the wooden spoon until your mixture becomes clear. Meanwhile juice the limes and strain to remove any pulp and pips.
   
2. Cool your syrup and then add the lime juice, give it a good stir and put it in your freezer for about an hour.
3. Bring the sorbet out of the freezer and stir quickly with the fok, you may have to scrape chunks of ice, now you'll have to repeat this every half hour until you get a your sorbet, you can serve it like this, or is i like to do, whip up an egg white and fold it into the mixture then stick it back into the freezer.

Thai Steak Salad

Ingredients
400g Rump Steak
1 Lime (juiced)
5 Tablespoons Sweet Chilli Sauce
1/2 Stalk Fresh Lemon Grass (finely chopped)
1/2 Iceberg Lettuce (shredded)
1 Large Carrot (grated)
150g Red Grapes (halved)
25g Roasted Peanuts (chopped/roughly crushed)
Oil

Equipment
1 SHARP Knife
1 Chopping Board
1 Pastry Brush
1 Griddle Pan
1 Large Mixing Bowl
1 Small Mixing Bowl

The Good Bit

1. Brush your steak with oil then griddle on each side for 3 minutes until it is cooked until medium rare (or longer if you want it well done)
2. In the meantime, mix the lime juice, chilli sauce and lemon grass in your small bowl, tip half into a larger bowl, then toss in the lettuce, carrot and grapes into the larger bowl and mix well.
3. Serve your salad onto four plates, slice the steak and serve on top, sprinkle over the nuts and drizzle the remaining sauce over the top.

Serves 4

Cajun Pork with Pineapple Salsa

Ingredients
1x227g Can Pineapple Slices (drained)
1 Lime (juiced)
4x200g Pork Loin Steaks
1 1/2 teaspoons Cajun Spice Mix
1/2 Red pepper (de seeded and diced)
2 Spring Onions (chopped)
1 Green Chilli (de seeded and sliced)
Sunflower Oil

Equipment
1 SHARP Knife
1 Chopping Board
1 Griddle Pan
1 Pastry Brush

The Good Bit

1. Dry the pineapple on kitchen towel and brush with sunflower oil, griddle for 2 minutes on each side and set aside.
2. Drizzle half the lime juice onto the pork and rub in the cajun spice mix, griddle on both sides for 7 minutes.
3. Chop the pineapple and place in a mixing bowl along with the pepper, onion, chilli and the rest of the lime juice. Serve the pork with a dollop of the salsa on top and with rice.

Serves 4

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

Mexican Salsa

Ingredients
6 Tomatoes (skinned seeded and diced)
2 Cloves Garlic (crushed)
1 Red Onion (finely sliced)
4 Tablespoons Fresh Coriander (roughly chopped)
1 Lime (juiced)
2 Green Chillies (seeded and finely sliced)
Salt and Pepper

Equipment
1 Mixing Bowl
1 SHARP Knife
1 Chopping Board
1 Garlic Press
1 Juicer

The Good Bit

1. Mix all your ingredients together in your bowl and chill in the fridge for an hour or so before use. Excellent with nachos or served at a BBQ
   

Lamb Kebabs and Chilli Sauce

Ingredients
450g Minced Lamb
1 Small Onion (finely chopped)
1 Tablespoon Fresh Mint (chopped)
1 Tablespoon Parsley (chopped)
1 Tablespoon Rosemary (chopped)
1/2 Teaspoon of Each Mixed Spice, Cumin and coriander
4 Ready Made Tortillas
Salt and Pepper (for seasoning)
200g Greek Yoghurt
2 Red Chillies (De seeded and finely chopped)
2 Tablespoons Fresh Coriander (chopped)
1 Clove Garlic (crushed)
1 Lime (juiced)
Caster Sugar (just a pinch to take away the bitterness of the lime juice)
Salad Leaves, Tomato Wedges and Slices of Lime to Serve

Equipment
1 SHARP Knife
1 Chopping Board
2 Mixing Bowls
1 Garlic Press
Wooden Skewers (pre soaked in water for 20 minutes)
1 Lemon/Lime Juicer

The Good Bit

1. Pre heat your grill to high, then whilst you are waiting for that to heat up, mix together the lamb, onion and the herbs and spices from the first half of the recipe (2nd half starts with the yoghurt) Season with salt and pepper, then divide into 4 and using your hands, make sausages around 4 skewers, and grill for 10-12 minutes, turning now and then to get an even colour.
2. Mix the rest of the ingredients from the second half of the recipe together and season. Warm up the tortillas to the packet instructions (dry fry for a few seconds on each side or microwave for about 10 seconds)
3. Fold the tortillas into quarters and place the kebab on top then drizzle over a little chilli sauce, serve with a side of salad.
   

Serves 4

Grilled Mushrooms in Garlic Oil

Ingredients
12 Giant Mushrooms (portabello)
75ml Olive Oil
2 Cloves Garlic (crushed)
1/2 Lime (juiced and zested)
1 Red Chilli (de seeded and chopped as thin as you can)
2 Tablespoons Chopped Fresh Parsley
Salt and Pepper

Equipment
1 SHARP Knife
1 Chopping Board
1 Garlic Press
1 Mixing Bowl
1 Tin Foil Line Grill Pan

The Good Bit

1. In the mixing bowl, combine al your ingredients except the mushrooms, season well with salt and pepper.
2. Place the mushrooms (stalk side facing down) on the lined grill pan and grill under a fairly high heat for 3-4 minutes, until the juices start to flow onto the tin foil, then turn over and grill for another 4-5 minutes.
3. Serve with a drizzle of the dressing.
   

Serves 4

Monkfish with Vegetables

Ingredients
175g Monkfish (cut into cubes)
2 Medium Onions (thinly sliced)
2 Tomatoes (de seeded and sliced)
1 Courgette (sliced)
1 Clove Garlic (crushed)
1 Teaspoon Ground Cumin
1 Teaspoon Ground Coriander
1 Teaspoon Chilli Powder
2 Tablespoons Fresh Fenugreek Leaves
1 Lime (juiced)
A Splash of Oil

Equipment
1 SHARP Knife
1 Chopping Board
1 Small mixing Bowl
1 Wok
1 Spoon
1 Spatula

The Good Bit

1. Heat the oil in your wok and then drop in the onion and cook gently until it softens. In the mixing bowl, mix together the garlic, cumin, coriander and chilli powder, then when the onions are soft drop this mixture in and cook for 1 minute.
2. Now add in the fish and stir fry for 2-3 minutes until the fish is cooked through then add the fenugreek, tomatoes and courgette season to taste before pouring in the lime juice, stir well and serve.
   

Serves 4

Salmon Steaks with Teriyaki Sauce

Ingredients
4x175 Salmon Steaks
4 Small Gem Lettuces (quartered lengthways)
1 Tablespoon Sunflower Oil
1 Tablespoon Sesame Oil
6 Tablespoons Teriyaki Sauce (bought or make your own by heating together 3 Tablespoons Rice Wine (Saki), 3Tablespoons Soy Sauce, 1 Tablespoon Sugar)
2 Tablespoons Rice Wine Vinegar (white wine will do)
2 Tablespoons Lime Juice
2 Tablespoons Clear Honey

Equipment
1 SHARP Knife
1 Chopping Board
1 Pan
1 Griddle Pan

The Good Bit

1. Start by heating together all the ingredients for the sauce in your pan (everything but the salmon and lettuce) bring to a rapid simmer and leave for 10 minutes then remove from the heat and allow to cool for at least 5 minutes.
2. Using the griddle pan with no oil, cook the salmon steaks for 4-5 minutes on each side moving as little as possible so you get the lovely charring effect, whilst you are waiting for the fish to do, arrange the lettuce on your plates, then serve a steak on top and finally drizzle over a little of the sauce.
   

Serves 4

Thai Red Curry and Prawn Pasta

Ingredients
500g Frozen Prawns
1 Teaspoon Thai Red Curry Paste
4 Cloves Garlic (finely chopped)
2 Large Tomatoes (skinned and de seeded)
180ml White Wine
1 Lime (juiced and zested)
2 Tablespoons Fresh Coriander (roughly chopped)
180g Pasta (whatever takes your fancy, shells/bows, spaghetti
Salt and Pepper to Serve
Lime Wedges to Serve
A Splash of Oil

Equipment
1 SHARP Knife
1 Chopping Board
1 Large Pan (2/3rds full with boiling salted water)
1 Bowl
1 Large Frying Pan
1 Zester
1 Wooden Spoon

The Good Bit

1. Cover the prawns in the curry paste and leave to marinate over night in a bowl.
2. Heat the oil in the frying pan and cook the garlic until it just begins to colour, then add the tomatoes, wine zest and juice of the lime, bring this to the boil and then reduce until you have a gentle simmer, allow to simmer for about 8 minutes, then add the prawns.
   
3. Start Your pasta and cook according to packet instructions (depending on type of pasta, 8-15 minutes), when this is ready (the pasta should break easily when pushed against the side of a pan with a wooden spoon) drain the pan then tip the pasta into the frying pan and mix well, drop in the coriander, season and serve (i avoid spaghetti as it is not as easy to get out of the pan as shells/bows and twists are)
   

Serves 4

Thai Pork and Lime

Ingredients
600g Pork (cut into strips)
4 Tablespoons Light Soy Sauce
1 Teaspoon Pepper
20 Cloves Garlic (thinly chopped)
30 Small Green Chillies (chopped thinly, DE SEED IF YOU WANT THIS TO BE MILDER)
8 Tablespoons Lime Juice
8 Tablespoons Thai Fish Sauce
2 Tablespoons Light Brown Sugar
30g Fresh Mint Leaves (Finely chopped)

Equipment
1 SHARP Knife
1 Chopping Board
2 Mixing Bowls
1 Wok
1 Spatula

The Good Bit

1. Mix the pork, soy sauce and pepper in a bowl, then add the pork mixture and cook for about 7-8 minutes until the pork is well cooked.
2. Place the pork in the other mixing bowl now and stir in the rest of the ingredients, now this takes some mixing so mix well for a couple of minutes than either leave in the mixing bowl to serve or transfer to a serving dish and let people get there own.
   

Serves 4

Lemon and Lime Chicken

Ingredients
4 Chicken Breasts (chopped into chunks)
1 Red Pepper (cored, de seeded and sliced)
1 Green Pepper (cored, de seeded and sliced)
1 Onion (sliced)
1 Lime (jested and juiced)
1 Teaspoon Chilli Powder
250g Long Grain Rice
1/2 Lemon
A Splash of Oil

Equipment
1 SHARP Knife
1 Chopping Board
1 Large Frying Pan/Wok
1 Large Pan (2/3rds full with boiling salted water or chicken/vegetable stock)
1 Spatula
1 Zester

The Good Bit

1. In the large frying pan heat gently the onion, chicken, peppers, chilli powder, lime zest and juice, stirring occasionally until the chicken is cooked through and the vegetables are tender, 10-15 minutes. Season to taste.
   
2. Meanwhile in the large pan boil either the water or stock and squeeze in the juice of half a lemon and then drop in the used lemon half, stir in the turmeric and then add in the rice and cook to packet instructions, usually 10 minutes, this should be ready about the same time as the chicken.
3. Serve the rice in a ring with the chicken inside.
   

Serves 4

Coriander and Lime Chicken

Ingredients
4 Chicken Breasts
6 Cloves Garlic (thinly chopped)
4 Tablespoons Fresh Coriander
2 Teaspoons Black peppercorns
2 Teaspoons Sugar
2 Limes (juiced)
2 Tablespoons Thai Fish Sauce (most supermarkets sell this)
1 Tablespoon Light Soy Sauce
A Splash of oil

Equipment
1 SHARP Knife
1 Chopping Board
1 Mixing Bowl
1 Griddle Pan

The Good Bit

1. Mix all the ingredients together in a bowl and then chuck in the chicken, marinate for 1-2 hours (do not leave over night, 2 hours is plenty)
2. Dry griddle the chicken breasts for 7-8 minutes on each side until they are well coloured and have that burnt strip. Serve hot or cold, this goes lovely with pasta or a baguette.
   

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

Sweet Chilli Sauce

Ingredients
300ml Water
1 Lime (zested and juiced)
150g Caster Sugar
100g Red Chillies (finely chopped)
6 Fresh Mint Leaves (finely chopped)

Equipment
1 SHARP Knife
1 Chopping Board
1 Pan
1 Zester

The Good Bit

1. Heat the sugar and water in the pan until the sugar has dissolved then add the lime zest and juice and boil gently for about 3 minutes.
2. Add the chillies then remove from the heat and allow to fully cool then stir in the mint leaves.

Makes 175ml

Thai Red Curry Paste

Ingredients
10 Red Chillies (large, seeded if you want a cooler curry, i leave em in, i love a hot curry)
2 Teaspoons Coriander Seeds
1 Lemon Grass Stalk (finely chopped)
4 Cloves Garlic
1 Shallot (chopped)
2inch Fresh Ginger (finely chopped, or 1 teaspoon dried)
1 Lime (juiced, 1 teaspoon needed)
2 Tablespoons Oil (groundnut is best but olive will do)

Equipment
1 SHARP Knife
1 Chopping Board
1 Blender

The Good Bit

1. whack all the ingredients into the blender and blend until you have a smooth paste, you can use a pestle and mortar for this but it's a bit more hard work)
2. Store in an airtight jar in the fridge, will last about 3 week.

Makes 1 jar

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

White Chicken Curry

Ingredients
2 Onions (thinly sliced)
8 Long Green Chillies (thinly sliced)
1 Inch Fresh Ginger (grated)
1 400g Can Coconut Milk
4 Chicken Breasts (cut into chunks)
1 Lime (juiced)
A Splash of Oil
A Pinch of Salt
What About Nan Bread or Rice to Serve? (250g of rice in a large pan, 2/3rds full of boiling salted water for 10-15 minutes and follow the packet instructions for warming up nan bread)

Equipment
1 Large Frying Pan/Wok
1 SHARP Knife
1 Chopping Board
1 Spatula
1 Juicer

The Good Bit

1. Heat the oil in the pan then add the onions and cook until they begin to go soft (3 minutes) do not let them colour!!!
2. Add in the chillies, ginger, a pinch of salt and the coconut milk and stir well before adding the chicken and bringing to the boil.
3. Gently simmer the dish for 30minutes stirring occasionally (after this time cut a piece of chicken in half with your spatula and look to make sure there are no pink bits left, it should be perfectly white) don't be afraid to add a little water to the sauce if it begins to burn to the sides of the pan.
4. Once cooked, remove from the heat, stir in the lime juice and serve.
   

Serves 4