Lemon Salmon


  • Salmon fillets
  • Lemon
  • Thyme
  • New Potatoes
  • Your choice of Veg – Asparagus / green beans etc).

You can use frozen fillets for convenience – place on baking foil and drizzle with a little lemon, sprinkle some thyme and add a touch of butter. Wrap the foil fairly well and place on a baking tray and cook at about 200 degrees (C) for 25 minutes if from frozen.

Serve with new potatoes and veg.

Salmon & Cherry Tomato Couscous


  • Salmon fillets
  • Smolked Paprika
  • Couscous
  • Freshly grated ginger
  • Lemons
  • Garlic Oil
  • Red Onion

Place couscous in a bowl with some smoked paprika, stir and then add grated ginger, pour over boiling water About a centimeter over the couscous. Cover with cling film and set aside.

Mix together some grated lemon rind, a little smoked paprika and a little garlic oil and smear on to the Salmon. Place the salmon in to a hot non stick pan.

Cut Cherry tomatoes in half and roughly chop some red onion. Mix with a little garlic oil and some lemon juice. Remember to turn the Salmon. When the couscous is ready, stir with a fork and then add in the tomatoes/onion mix.

Serve the Salmon with the cherry tomato couscous.

thai style prawns

The Ingredients:

  • 100g wide rice noodlesr
  • 1 tblspn veg oil
  • 1 finely chopped garlic clove
  • 2 finely choppedd lemongrass stalks
  • 1 egg beaten, seasoned.
  • 150g raw peeled prawns
  • 1 tblspn fish sauce
  • 1 teaspoon soft brown sugar
  • 2 tblspn soy sauce
  • large handful of roasted peanuts coarsley chopped
  • beansprouts (handful)
  • coriander leaves to dress.

The Method:

  1. Cook noodles, drain and refresh with cold water
  2. Heat oil in wok, stir fry garlic and lemongrass. add egg, stir quick, add noodles, prawns, fish sauce, sugar, soy sauce & half peeanuts.
  3. Stir fry for 2 min to cook prawns.
  4. Add beansporuts & coriander toss over heat for 1 minute.
  5. Serve with remaining peanuts scattered on top

Fish Cakes

Serves 4

The Ingredients:

  • 500g Hebridean white crab meat
  • 2 tbsp Desiccated coconut
  • 50g Coconut cream
  • 5cm Fresh root ginger, peeled and grated
  • 1 tbsp Thai fish sauce
  • 1 tbsp Oyster sauce
  • 3 Garlic cloves, finely chopped
  • 2 Eggs, beaten
  • 1 Lime, juice (or enough to taste)
  • 25–50g Fresh white breadcrumbs
  • 750ml Vegetable oil, for deep frying

The Method:

  1. Mix all the ingredients together in a bowl, except for the breadcrumbs and oil. Grind in plenty of black pepper, then add half the breadcrumbs and mix well. Keep adding the breadcrumbs until the mixture is demonstrably firm enough to hold together. Mould the mixture into 8 cakes and chill in the fridge for at least 2 hours.
  2. Heat the oil in a deep-fat fryer to 180°C (or fill a large, deep saucepan just over a third full with vegetable oil and heat it until it turns a cube of bread golden in about 30 seconds). Deep-fry the crab cakes in two batches for 2–3 minutes each until they are golden-brown, then blot them dry on kitchen paper. (At this point you could leave the cakes for an hour or so at room temperature and finish the cooking later.)
  3. Heat the oven to 180°C/gas 4. Put the crab cakes on a heavy baking sheet and cook for 10–15 minutes. Serve immediately.