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

Stir Fired Lamb with Ginger

Ingredients
500g Lamb Fillet (cut into 1/2cm thick slices)
250g Mushrooms (shiitake if you can) (sliced)
175g Mangetout (topped and tailed)
6 Spring Onions (sliced diagonally into inch long chunks)
1 Inch Fresh Ginger (thinly sliced)
2 Cloves Garlic (finely chopped)
2 Tablespoons Sherry
1 Teaspoon Cornflour
1 Teaspoon Sesame Oil
1 Tablespoon Soy Sauce
Sesame Seeds to Garnish
Egg Noodles to Serve
Oil

Equipment
1 SHARP Knife
1 Chopping Board
1 Wok
1 Spatula
1 Glass and 1 Teaspoon

The Good Bit

1. Heat a splash of oil in the wok then stir fry the lamb for 2 minutes, chuck in the vegetables and ginger and give it another 2 minutes, stirring all the time.
2. Mix the cornflour in the glass along with the sherry then pour it into the wok, add in the soy sauce and sesame oil, stir well.
3. Serve on a bed of egg noodles (cooked to packet instructions, usually about 3-5 minutes in a pan of boiling salted water) then sprinkle over a few sesame seeds to make it look pretty!
   

Serves 4

Spiced Scallops

Ingredients
12 Large Scallops (with coral attached) or 350g Scallops (without coral) (coral is the orange bit)
5 Spring Onions (chopped into inch long chunks)
1 Clove Garlic (crushed)
1inch Fresh Ginger (grated)
250g Mangetout (topped and tailed)
125g Button Mushrooms (quartered)
2 Tablespoons Soy Sauce
2 Tablespoons Sherry
1 Tablespoon Honey (clear stuff not set honey)
1 Tablespoon Sesame Seeds (dry fry in a frying pan for 1 minute before use)
1/4 Teaspoon All Spice (or Chinese 5 spice powder)
A Good Splash of Oil

Equipment
1 SHARP Knife
1 Chopping Board
1 Wok
1 Spatula
1 Bowl

The Good Bit

1. Prepare the scallops first (remove any black/grey bits and discard, then remove the coral and finally slice the white meat into 3-4 pieces)
2. Now fry off the spring onions in a splash of oil in a very hot wok, add the garlic and ginger and stir fry for 1 minute before adding the mangetout, cook for a further 2 minutes, now pour this mixture into the bowl.
3. In another good splash of oil add the scallops and corals and stir fry for 2 minutes before adding the mushrooms and cooking for another minute, then add the sherry, soy sauce honey and spice mixture and mix well before adding the vegetable mixture back into the pan.
4. Season with salt and pepper, make sure the dish is pipping hot throughout then serve and sprinkle over some of the toasted sesame seeds.
   

Serves 4