Shrimp, feta and watermelon salad

Serves 2

Ingredients
- 100g rocket
- 50g feta cheese
- 2 medium tomatoes
- 50g watermelon
- 20g sugarsnaps (optional)
- 100g peeled shrimps
- paprika
- olive oil
- salt

Method
Heat a bit of oil in a frying pan and cook the shrimps for 5 minutes. Add paprika and cook for another 5 minutes. In a bowl mix all the ingredients: rocket, crumbled feta cheese, tomatoes cut in chunks, watermelon diced and with the seeds removed, sugarsnaps cut in half. Season with olive oil and salt.

Sardine salad

Servings: 3

Ingredients

- 100g mixed leaves salad

- 5 fresh sardines (or one can of srdines)

- 50g feta cheese

- 1/2 can chickpeas

- 20 pitted black olives

- 3 tomatoes

- olive oil

- lemon

- salt

Method

Pan fry the sardines for 5 minutes on low heat (no oil needed with a non-stick pan). Add all the ingredients in a bowl: the salad leaves, crumbled feta cheese, drained chickpeas, olives, tomatoes cut in large chunks, and the sardines roughly chopped. Season with olive oil, lemon juice and salt. 

Red mullet in tomato sauce

Serves 2

Ingredients
- 2 whole red mullets
- 1 tin of chopped tomatoes or 1 tin passata and 1 fresh tomato, finely chopped
- ¼ onion, finely chopped
- olive oil
- salt, pepper, mixed herbs to taste
- 1 small fresh chili pepper, chopped

Directions
In a skillet heat the oil and lightly fry the onion and chili. Add the tomatoes, salt pepper and herbs and cook for 5 minutes. Add the fish and cook for about 5 minutes on each side. Serve with rice or potatoes.

Fish pie

Serves 4

Ingredients:
- 1 roll puff pastry
- 250g fish pie mix (or chop different kinds of fish into rough pieces)
- 250g potatoes
- 150g double cream
- 80g gouda (or similar cheese)
- ¼ onion
- mixed herbs

Directions
Peel and roughly chop the potatoes. Steam (or microwave) them together with the finely chopped onion. Mash the potatoes and in a bowl mix with the fish pie mix, the double cream, the cheese copped into small cubes and the herbs.
Unrol the puff pastry into a small baking tin so that you are using about ⅔ of the pastry to line the tin. Pour the mix inside and cover with the remaining puff pastry. Cook for approximately 45 minutes at 140C.

Prawns and Scallops in tomato sauce

Serves 2

Ingredients
- 200g prawns
- 200g scallops
- 4 spoonfuls flour, seasoned with salt and pepper
- 1 tbsp olive oil
- 1 tbsp butter
- 1 garlic clove, finely chopped
- ½ onion
- 1 tsp chili flakes
- 1 cup white wine
- 1 cup fish stock
- 100g passata
- 5-6 cherry tomatoes, halved
- ½ tsp saffron threads
- 5 leaves fresh basil
- zest of ½ a lemon
- bread

Directions
Lightly coat the scallops in the flour seasoned with salt and pepper. In a skillet heat the olive oil and butter, then brown the scallops and remove them from the pan.
Lightly fry the onion, garlic and chili flakes in the skillet. Add wine, fish stock, passata, cherry tomatoes and saffron. When it starts boiling, add the prawns. Once the prawns are cooked, return the scallops to the pan and cook for a couple of minutes.
Serve topped with basil and lemon zest and accompanied by bread.

Couscous Salad

Serves 2

Ingredients
1/2 cup couscous
mixed leaf salad
beetroot, shredded
carrot, chopped
capers
sweet corn
1/2 can tuna
1 pear
olive oil
salt

Directions
Pour boiling water over the couscous and let it rest for 10 minutes till cooked. Mix all the ingredients and season with olive oil and salt.

Tuna and zucchini quiche

Serves 4-6

Ingredients
- 1 roll puff pastry
- 2 zucchini
- 2 eggs
- 1 ½ cans of tuna in water
- 100g cream cheese
- 20g chedder
- salt
- pepper
- olive oil
- onion
- garlic
- parmesan cheese

Directions
In a frying pan heat the olive oil and lightly fry the onion and garlic, finely chopped. Then add the zucchini cut into cubes. Cook till tender but not too soft.
In a bowl mix the eggs, tuna, cream chees, chedder chees cut into small pieces, and salt and pepper to taste. When the zucchini are ready let them cool and then add them to the mix.
Unroll the pastry onto a baking tin, pour the mix and grate some parmesan on top.
Bake at 180C for 30-40 minutes.

Shrimp and pineapple curry

Serves: 2

Ingredients
- 1 tbsp olive oil
- 2 tbsp garam masala powder
- 2 tbsp cumin powder
- 1 tbsp chili powder
- 1 tbsp fish sauce
- 1 fresh chili pepper, finely chopped
- juice of ¼ of a lemon
- 100g canned pineapple, chopped
- 200ml coconut water
- 200g shrimp
- 200g basmati rice

Directions
Heat the oil in a frying pan, add the garam masala, cumin and chili powder and fry for a minute. Then add the fish sauce, pineapple and cocunut water. Simmer for a few minutes, then add the shrimp, chooped chili pepper and lemon juice. Cook on low heat for 10 minutes.
Cook the rice in water separately. You can add some cocunut water to the rice to give it a cocunut flavour.
Serve the curry over the rice. 

Goat cheese and salmon quiche

Serves: 8 (starter) or 4 (main course)

Ingredients:
- 1 roll puff pastry
- 1 leek
- 180g smoked salmon cut into small pieces
- 3 eggs
- 150ml milk
- 100 ml cream
- 130g fresh goat cheese, crumbled
- black pepper

Directions:
Thinly slice the leek and lightly fry it.
Unrol the puff pastry and spread it over a baking tin.
Mix all the ingredients in a bowl and then pour into the puff pastry.
Bake in the oven at 180C for 30-40 minutes until the crust is slightly brown