Orange and turmeric scallops

Prepare per person:
2 spring onions finely diced
6 scallops
Rinse 6 sugarsnap peas trimming off any woody ends
Rinse 2 baby sweetcorns
1 carrot cut into fine long ribbons using potato peeler
Rinse a 4" piece of cucumber and ribbon slice the green rind from it
3 medium mushrooms diced
1 thumbsized piece of fresh ginger finely diced
3 garlic cloves, peeled and finely diced
Grate the zest from half a large juicy orange, remove the yellow pith and pips and roughly chop the orange
1 tsp turmeric and freshly ground black pepper
1 can drained chickpeas
1 tsp milled linseed

Heat 2 tbsp extra virgin olive oil then add the spring onions turning for 2 minutes.
Add 1 tbsp butter allowing it to melt and blend in with another tbsp oil. Fry the scallops 2 minutes each side until golden. Remove both the spring onions and scallops and set aside.
Add the sugarsnap peas and baby sweetcorns to the pan and fry for 2 minutes.
Add the carrot and cucumber ribbons and fry for 1 minute.
Add the mushrooms, garlic, ginger, orange zest, turmeric and black pepper frying for 1 minute.
Add the chopped fresh orange, drained chickpeas and return the scallops and spring onions to the pan.
Add a lid and leave for 3 minutes.
Turn off the hob heat and leave for a further minute.
Serve with a sprinkling of milled linseed.
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CRISPY PARMA HAM

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Sour dough prawn scramble 

Sour dough prawn scramble

A simple and easy lunch, brunch or snack.
Cut one door step slice of cob sour dough bread and spread generously with full fat philadelphia cheese spread  or use the light version if you are counting calories. Grate on some freshly ground chilli flakes.
Per person:
Crack 4 eggs into a bowl, add half-tsp cajun spices and lightly whisk. Top with fresh grating of 3 peppercorn mix (black, red, white)
Heat a frypan with 1 tbsp extra virgin olive oil on high heat for 1 minute. Lower the heat to medium and add the eggs spreading evenly in the pan. Leave for 1 minute then begin stirring the mixture until firm and scrambled (about 5 minutes) depending on egg size (I use large).
Add 250g cooked cocktail prawns (I like a generous portion but you could use half this amount). Slice 3 plum tomatoes in half and add to the pan. Turn off the heat, add a lid and leave for 2 minutes.
Top the sour dough with the egg mix and grate over some freshly ground paprika pepper.
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CRISPY PARMA HAM