Perfect as a starter or light lunch
Print Recipe Sweet chilli crayfish and fresh nectarine salads Serves: 4 Cooking Time: 20 mins Ingredients 4 West Coast crayfish tails, cooked and peeled, shells kept aside for garnish 80ml sweet chilli sauce 2 fresh nectarines 250ml fresh salad leaves 15ml black sesame seeds, toasted Instructions 1 Roughly chop the peeled crayfish tails and combine
Print Recipe Fish skewers with aubergine, peppers and sun-dried tomato Serves: 4 Cooking Time: 30 mins Instructions 1 Chop 1 large aubergine, 1 seeded green pepper and 500g fresh hake into large chunks. Soak 50g sundried tomatoes in boiling water and leave to stand for about 10 minutes. Assemble the skewers by threading each ingredient