Most of you have probably never heard of the peruvian ceviche. It is a very unique raw fish dish coming from Peru, and it is rare to find in restaurants. Not to worry, if you like what you see, we have everything you need to make this exquisite dish at home.

“Ceviche is a lovely little appetizer of fresh fish marinated in citrus juices. As long as you’ve got mega fresh fish it’s an absolute dream and delight to make and eat ”- Jamie Oliver.


Prep Time: 10 mins

Cooking time: 5 minutes

Serving: 4

Level: easy



2 spring onions


2 fresh red chillies

½ cup bottled clam juice

2 garlic cloves

400g skinless sea bass

8 sprigs of fresh coriander and fresh mint

Kosher salt

1 red pepper

Extra virgin olive oil


How to make:


1.Slice the peppers, onions and place it into a bowl, cover and refrigerate.

2. Combine the fish, lime and lemon juices, salt, pepper, and coriander. Let it marinate for 10 minutes.

3. It is important not to leave the fish marinating for too long.

4. When ready to serve, divide the mix of fish among 4 deep dishes/bowls

5. Drizzle some dressing over it and sprinkle some fresh coriander and fresh mint onto it.

6. Grind some salt and black pepper over the finished product.


Your very own Peruvian Ceviche awaits you and your guests if you feel like sharing. That was easy to make wasn’t it?

Not your average Sunday dinner, this dish has an acquired taste but is a favourite for those who have had it. If you’re feeling adventurous with your food lately, you have come to the right place. Let’s get down to, here is what you need for making crab cakes.

“These North African-style crab briks are great for a beautiful, speedy lunch ”- Jamie Oliver.


Prep time: 5 minutes

Cooking time: 10 minutes

Servings: serves 4

Level: easy



4 large sheets of filo pastry(270g)

400g crabmeat

2 onions

½ bunch of coriander

1 lemon

Olive oil

Sun dried tomato puree

Cup of couscous

1 large ripe tomato


Fat free natural yoghurt

½ bulb of fennel


How to make:


1. Chop coriander, lemon and onions in a bowl then mix in the crabmeat.

2. Lay out your 4 filo pastries.

3. Spread the mix equally among the 4 pastry’s.

4. Fold the pastries in four from each corner placing your thumb in the centre to keep it intact. Repeat this for the 4 of them.

5. Put some oil on a heated pan and add the 4 bricks turning until they are golden each side.

6. While doing this grab a bowl and place your couscous some boiling water and the tomato puree into a bow, mix and cover.

7. Place the bricks onto your plate

8. Add some chopped fennels and lemon juice to your covered mix and stir.

9. Pour onto a plate and top it up by smashing and spreading pomegranate over the top of the couscous and salad.

10. Top it off with some salsa and natural fat free yoghurt.


You have your very own homemade North African crab bricks to enjoy. Now there is no need to travel to get a taste of them.

These tasty salmon burgers topped with kale salsa are a lighter alternative to the classic hamburger, and are an easy way to incorporate Omega 3 oils and healthy fats into your diet. Serve with a side of sweet potato chips or mixed leaf salad for the perfect summer lunch.


Prep Time: 20 mins

Cook Time: 30 mins

Level: Intermediate

Serves: 2



For the Salmon Burgers

2 Skinless Salmon Fillets

1 Spring Onion, chopped

1 tbsp Olive Oil

½ tsp Smoked Paprika

1 Egg

2 tbsp Breadcrumbs

1 Avocado, peeled and sliced

2 Wholemeal Burger Buns

Sea Salt and Ground Black Pepper


For the Kale Salsa

50g Kale, finely chopped

4 Tomatoes

1 tsp Olive Oil

1 Jalapeno, chopped

1 Clove of Garlic, chopped

Juice of Half a Lemon

1 tsp Ground Cumin

Pinch of Cayenne Pepper



Salmon Burgers

1.Dice the salmon fillets and place in a large mixing bowl. Add the spring onion, smoked paprika, salt and pepper and mix together.


2. Add the egg and breadcrumbs and stir again until fully mixed.


3. Using your hands, shape the mixture into four balls and flatten to create burger patties.


4. Place a large pan on a medium heat and add olive oil.


5. Once the pan is hot, place the burger patties on the pan and fry  for 5-7 minutes on each side until browned.


6. Serve on toasted wholemeal burger buns, topped with ½ of a sliced avocado and a dollop of kale salsa (recipe below).


Kale Salsa

1.Chop the tomatoes into quarters and remove the seeds to avoid too much moisture in the salsa.


2. Place the tomatoes in a large bowl and add the kale, jalapeno, garlic, ground cumin and cayenne pepper. Stir.


3. Place this mixture into a blender and squeeze in the lemon juice and olive oil. Blend for 10 seconds to 1 minute, depending on desired texture.


4. Place into a bowl and stir, before serving up as an accompaniment to salmon burgers (recipe above).