Juice of 1 lime
1 red chilli, finely chopped
5 tbsp olive oil

1. This quick chilli and lime dressing recipe is perfect to pour over freshly cooked tuna or fish. To make this dressing just whisk the lime juice, chilli and olive oil in a small bowl for approximately 1 minute.

2. You can either warm the dressing slightly if using over fish or just drizzle over cold. The choice is yours.

1/2 cup Caramel Nut Granola Snacks (ground in a food processor is best)
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
1/2 cup buttermilk
1/2 teaspoon hot sauce (such as Tabasco)
3 tablespoons all purpose flour
4 (6 ounce) tilapia fillets
1 tablespoon oil, divided
lemon wedge

1. Combine the ground Granola, salt, garlic and pepper in a shallow dish.

2. Combine the buttermilk and hot sauce (such as Tabasco) in a medium bowl.

3. Place the flour in a third dish.

4. Dredge 1 fillet in flour, dip into buttermilk mixture, then into granola mixture. Repeat with remaining fillets.

5. Heat 1 1/2 teaspoons of oil in a large skillet over medium-high heat. Cook 2 of the tilapia fillets for 3 minutes on each side or until fish flakes easily.

6. Add remaining oil and cook additional 2 fillets.

7. Garnish with a lemon wedges.

Note: Similar to a pecan crusted tilapia, this great recipe has the added taste of the caramel from the Caramel Nut Granola to make this a perfect dish for a special occasion or a week night family meal.We also like to squeeze some lemon juice on the top and the sprinkle with a little sea salt when it is being served.

340g fresh salmon fillets, skinned and boned
200g potatoes, peeled and boiled
2 teaspoons of Dijon mustard
2 chopped spring onions
1 tablespoon of tomato ketchup
milk for poaching
plain flour for dusting
salt and pepper

1 In a frying pan (skillet) place around 1 cup of milk and poach the salmon in it for around 3-4 minutes until cooked. Drain the salmon and place on a side plate.

2 Boil and mash the potatoes in a pan, add the tomato ketchup, spring onions and mustard. Season with salt and pepper. Mix well.

3 Add the salmon to the potato mixture and break down the salmon with a fork.

4 Place a sprinkling of plain flour on a board and shape handfuls of the mixture into 5 to 7 cakes and lightly dust each one with flour.

6 Melt a knob of butter in a frying pan (skillet) and cook the salmon fishcakes slowly for around 4-5 minutes each side. Serve when heated and enjoy.

1kg green king prawns
2 red peppers (cut into strips)
60g butter
250g broccoli florets
1 small cup of coconut cream
1 medium cup of water
1 tablespoon curry paste
2 thinly sliced carrots

1. Peel and devein the prawns, then melt the butter in a saucepan.

2. In the pan add the sliced red peppers, sliced carrots and cook over low heat for 5 minutes.

3. Add the broccoli florets, coconut cream, curry paste and water, bring to the boil, reduce heat then simmer, covered for 5 minutes or until broccoli is tender.

4. Add prawns and stir over the heat for around 1-2 minutes or until tender.

5. Serve on a bed of rice.

12 large fresh scallops
55g butter
Juice from 1/2 lemon
1 tbsp chopped parsley
2 tbsp fish stock
salt and pepper
little flour for dusting

1. This simple shellfish recipe is easy to make and tastes delicious. To begin with dust the scallops lightly with the flour.

2. Heat butter in a large pan and add the scallops and fry for 2 minutes on each side. Remove the scallops from the pan and place on a side dish.

3. Add the fish stock and lemon juice to the pan, stirring well. If necessary add a little more stock for more juice if required. Add the parsley and salt and pepper, stir well.

4. Finally return the scallops to the pan also, let them heat through then serve at once, pouring a little juice over each portion. Sit down and enjoy.

20-23 shortcrust pastry cases
1 egg (plus 2 egg yolks)
300ml double cream
80g finely chopped smoked salmon
1 large tbspn chopped fresh chives
1 pinch of cayenne pepper (optional)

1. To make these smoked salmon mini quiches you must first of all preheat the oven to 180C/350F/Gas Mark 4.

2. Place the ready made pastry cases onto a baking tray and place a little salmon in each case.

3. Sprinkle chives in each of the pastry cases. Mix the egg / egg yolks, double cream, cayenne pepper together and divided the mixture into each case.

4. Bake in the oven for around 7-10 minutes. Either serve immediately or allow to cool then place in the fridge until required. A simple yet very tasty free cooking recipe.

250gms (10oz) tin condensed tomato soup
1/2 pint (284ml) milk
1 teaspoon of finely chopped onion
pinch of marjoram
pinch of salt
1 x small tin of flaked crab
1/4 pint (142ml) cream or evaporated milk

1. Combine the tin of condensed tomato soup, milk, chopped onion, marjoram and salt in a saucepan. Heat thoroughly.

2. Next add the crab and cream stirring until well mixed and hot.

3. Serve and enjoy.

1/2 iceberg lettuce (shredded)
1 tin of tuna (drained)
2 stalks of celery (diced)
2 hard boiled eggs (sliced)
1 small carrot (grated)
salt and pepper

1. Mix the tuna, celery and half of the grated carrot together in a bowl.

2. Display the shredded lettuce on each plate, then spoon the tuna mix in the centre.

3. Next place the sliced egg at the side of the tuna, sprinkle over the remaining grated carrot. Add salt and pepper to taste.

4. Enjoy with either crusty bread or serve as a side dish.

1/2 tin cooked tuna (approx 50gms)
1/4 onion (diced small)
2 fresh eggs
salt and pepper
1 teaspoon olive oil

1. Mix the eggs with a little salt and pepper and then add the tuna.

2. In a skillet / frying pan gently fry the onion in the olive oil until soft and brown.

3. Pour the egg/tuna mixture over the cooked onions and stir a couple of times until all mixed in. Let the egg mixture cook for around 4-5 minutes or until egg looks set and cooked. Delicious served with fresh salad with baby tomatoes.

1 tin of tuna (drained)
6 tbsps salad cream
2 tbsps single cream
1 tbsp lemon juice
tomato and hard boiled egg slices to garnish
pinch of pepper

1. In a bowl mash the tuna very finely, mix with salad cream, lemon juice, cream and pinch of pepper, mix well and place in the fridge to chill.

2. Serve garnished with tomato and hard boiled egg slices.