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Smoked salmon and celeriac remoulade on rye
Serves 2 

For the remoulade
100g celeriac
1 small carrot
3 tbsps mayonnaise
1 tsp Dijon mustard
2 tbsps crème fraîche
2 tsp fresh lemon juice
1 tsp capers, finely chopped
Large pinch of sugar
5g flat-leaf parsley, finely chopped
Salt and ground black pepper

3 tbsps vegetable oil
1 shallot, thinly sliced
A large pinch of salt 
2 slices of rye bread
4 slices of smoked salmon 

1. Shred the celeriac and carrot with a vegetable slicer. Mix with the rest of the remoulade ingredients and set aside.
2. Pour the oil into a small frying pan over medium heat. Once the oil is warm, add the shallots. Cook until golden. Then place the fried shallots on kitchen paper and sprinkle with salt.
3. Toast the rye bread, then butter it. Arrange the salmon on top and spoon over the remoulade. Finish with fried shallots.


Jambon beurre with mustard and cornichons
Serves 2 

25g cornichons, finely chopped
1 small shallot, finely chopped 
2 tsps Dijon mustard
30g salted butter, thinly sliced
2 handfuls of rocket, washed, refreshed in cold water and dried in a salad spinner
4 slices (160g) good quality French ham
2 small baguettes 

1. Mix the chopped cornichons and shallots with mustard in a small bowl.
2. Open the baguette with a knife horizontally and spread with the mustard mixture. Place the thin slices of cold butter inside.
3. Arrange the rocket and ham on top and serve.


Schnitzel bun with cucumber, sour cream and dill dressing
Serves 2

For the salad
½ cucumber, thinly sliced
70g sour cream
5g dill, finely chopped
¼ tsp sea salt
230g pork filets, sliced

For the breadcrumbs
50g Panko breadcrumbs
20g Parmesan cheese, cut into small chunks
2 tbsps plain flour
2 medium eggs, beaten 
100ml sunflower oil
100g clarified butter
2 large white bread rolls
Olive oil
2 lemon wedges

1. Mix all of the salad ingredients together.
2. Place the pork filets between sheets of baking parchment and pound with a meat tenderiser, until 5mm thick. Season with salt and pepper.
3. Blend the cheese and the breadcrumbs in a food processor to form a fine crumb.
4. Fill one tray with flour, one with the beaten eggs, one with breadcrumbs and leave one empty. Gradually heat the oil and clarified butter to 170C.
5. Dust the pork loins with flour, dip into the beaten eggs and coat with breadcrumbs, then lay them on the fourth tray.
6. When the oil is hot, add the schnitzel and fry for two to four minutes each side, until pale golden colour. Once cooked, remove and place on a wire rack.
7. Slice the rolls horizontally, toast and brush with olive oil. Add the schnitzel, a squeeze of lemon juice and the cucumber salad.


Smoked eel, horseradish and pickled onion sandwich
Serves 2

For the pickled onions
1 small red onion, thinly sliced
75ml red wine vinegar
15g sugar
2 tbsps water
A large pinch salt

For the horseradish
2 tbsps sour cream
½ tbsp olive oil
20g finely grated horseradish
½ tbsp crème fraîche
1 tbsp red wine vinegar
Pinch of salt
Freshly ground black pepper
5g chives, finely chopped
¼ cucumber, thinly sliced
2-4 filets of smoked eel
4 slices of sourdough bread

1. Mix the vinegar, sugar and salt together in a small saucepan. Bring to a simmer, stirring continuously, until the sugar and salt dissolves. Pour over the sliced onion and set aside.
2. Mix all the horseradish sauce ingredients until combined.
3. Toast the bread and spread it with butter.
4. Arrange the cucumber across two of the slices of bread, top with the smoked eel and spoon over the sauce. Finish with the pickled onions. Close the sandwich with the other slice of bread and serve.



Aubergine, egg, hummus sabich
Serves 2 

For an amba-style sauce
1 tbsp olive oil
1 garlic clove, finely grated
100g ripe mango, diced
¼ teaspoon sumac
Juice of 1 lime
1 tsp wholegrain mustard
½ lime, roughly chopped
1½ tbsp water
A large pinch of salt 

For the tahini
2½ tbsps tahini
1 tbsp fresh lemon juice
½ sea salt
1 tbsp water

For the salad
6 cherry tomatoes, diced
1 small cucumber, diced
10g flat leaf parsley
2 tsps olive oil
1 tsp lemon juice
2 large pinches of sumac
3 tbsps olive oil
2 medium eggs
2 spoonfuls of hummus
1 aubergine, sliced into 1 cm thick rounds
2 pitta breads
Green chilli pickles to serve

1. Preheat the oven to 200C.
2. Put the amba sauce ingredients into a food processor and blitz until smooth. 
3. For the tahini sauce, mix the ingredients together until smooth.
4. Toss the salad ingredients in a bowl and set aside.
5. Mix 3 tbsps of olive oil, the aubergine slices, salt and pepper in a bowl. Arrange on a tray and bake for 10 minutes on each side.
6. Boil the eggs for 7 minutes. Then peel and cut in half.
7. Spoon the salad, hummus, aubergines and eggs into a warm pitta and drizzle over the tahini and amba sauce.


Steak sandwich with chimichurri sauce
Serves 2 

2 x 200g sirloin steaks, season with salt and pepper
1 tbsp olive oil
2 tbsps butter

For the chimichurri sauce
10g flat leaf parsley, finely chopped 
1 medium red chilli, finely chopped
5 tbsps extra virgin olive oil
1 tbsp red wine vinegar
The zest and 1 tbsp juice from an unwaxed lemon
1 clove of garlic, finely grated
1 tsp sugar
½ tsp sea salt
Ground black pepper
2 ciabatta rolls
2 handfuls of rocket

1. Remove the steak from the fridge 30 minutes before the cooking time to bring it back up to room temperature.
2. Heat the olive oil in a very hot pan and cook the steak for 2 minutes on each side. For the last 30 seconds, add the butter and baste the steak. Remove from the pan and place on a chopping board, cover with a piece of foil briefly and let it rest for 5 minutes.
3. While the steak is resting, mix the chimichurri ingredients together, this could be done in a food processor.
4. Slice the rolls in half horizontally and toast in the frying pan that you used to cook the steak.
5. Place the rocket on the bread, slice the steak and arrange it on top of the rocket. If you have any cooking juices on the chopping board, add to the chimichurri sauce. Spoon the sauce over the steak and top with the other half of the bread. Serve immediately.


Spiced cauliflower kathi roll with coriander and tamarind chutney
Serves 2 

For the spiced cauliflower
250g cauliflower, cut into small florets
1 tsp turmeric powder
1 tsp mustard seeds
1 tsp fennel seeds
½ tsp ground coriander 
½ tsp ground cumin
2 garlic cloves, grated
2 tbsps olive oil 

For the coriander chutney
50g coriander leaves
1 green chilli, roughly chopped
1 tbsp lemon juice
10g fresh ginger
1 tbsp tamarind sauce
½ tsp salt
2 lemon wedges
30g salted, roasted almonds, roughly chopped
2 rotis
2 tbsps yoghurt 

1. Preheat the oven to 200C.
2. Mix the cauliflower and the rest of the ingredients together on a tray. Roast for 10 to 15 minutes.
3. Put all the chutney ingredients in a small food processor and blend into a coarse paste.
4. Remove the cauliflower from the oven, squeeze the lemon juice over the top, add the chopped almonds and toss.
5. Warm the roti in the oven for 2 minutes. Then remove and place some cauliflower in the middle of each flatbread. Spoon over the chutney and yoghurt. Roll and place in the middle of a sheet of greaseproof paper and wrap it up to form a kathi roll. Slice the roll in half and serve.


Balik ekmek (Turkish mackerel sandwich)
Serves 2

2 tbsps olive oil
2 mackerel filets
2 ciabatta
1 gem lettuce, washed
2 pinches of pul biber (or Aleppo chilli flakes)

For the salad
½ cucumber, thinly sliced
6 cherry tomatoes
1 small red onion, thinly sliced
1 red chilli, sliced
½ carrot, coarsely grated
Small handful of mint leaves, chopped with a sharp knife (not crushed as this will cause discolouration)

For the dressing
2 tbsps olive oil, plus more to serve
2 tbsps pomegranate molasses
2 tbsps olive oil
2 tbsps fresh lemon juice
2 tsps sumac
½ clove garlic, finely grated
Salt and pepper

1. Pour 1 tbsp of olive oil into a frying pan and pan fry the mackerel, skin side first over a medium heat. Cook each side for 2 minutes. Then set aside.
2. Preheat the grill. Cut the ciabatta in half horizontally and toast. Brush the cut side with olive oil.
3. Put all the dressing ingredients in a jar and shake. Toss the salad ingredients in a bowl and pour over the dressing.
4. Cover one half of the sliced bread with lettuce, then top with the fried mackerel filets. Spoon over the salad mixture and sprinkle with the pul biber.
5. Close the sandwich with the other half of the bread. Wrap in a sheet of greaseproof paper and cut in half.



Lobster roll with spicy Marie Rose sauce
Serves 2 

400g of cooked lobster
2 sticks of celery, cut into 1cm cubes
Gem lettuce
2 brioche rolls
Serve with crisps

For the Marie Rose sauce 2 tbsps mayonnaise
1 tbsp ketchup
1 tsp red wine vinegar
10 dashes of Tabasco
2 tsps creamed horseradish
¼ tsp Worcestershire sauce
The juice of ½ a lemon
3g chives
Sea salt and crushed black pepper

1. Shell the cooked lobster and chop the meat into bite size pieces or buy it pre-cooked. 2. Mix all the Marie Rose sauce ingredients together in a bowl and add the lobster meat and cubed celery. 3. Warm the brioche rolls under the grill, slice them open from the top (like a hotdog bun), and spread with butter. Fill generously with the lobster mixture. Add crisps to serve.


Recipe Bocadillo de calamares with aïoli
Serves 2

150g squid, cleaned and sliced into 1cm rings with tentacles cut into bite size pieces

For the aïoli
2 garlic cloves
1 organic egg yolk
1½ tbsp lemon juice
85ml mild olive oil
1 tsp Dijon mustard
2 tbsps chives, finely chopped
¼ tsp sea salt

For the squid fritters
45g self-raising flour
¼ tsp sea salt
300g cornstarch
75ml sparkling water, ice cold
Sunflower oil
Lettuce leaves, washed
2 lemon wedges

1. Toast the garlic, skin on, in a dry pan, then peel.
2. Whisk the yolk and lemon juice with a stick blender. Add in the oil. Drop in the peeled garlic, mustard, chopped chives and mix. Season with salt.
3. Heat the oil in a deep pot.
4. Place the dry batter ingredients in a bowl and pour in the sparkling water. Whisk lightly. The consistency should resemble single cream.
5. Heat the oven and warm the baguette for a couple of minutes.
6. When the oil reaches 190C, dip the squid in the batter and deep fry for 2 to 3 minutes, until golden brown. Remove from the oil and place on a baking rack. Sprinkle with salt.
7. Slice the warmed baguette open and spread the aïoli inside. Arrange the lettuce and fried squid on top. Finish with a squeeze of lemon juice.


Chicken souvlaki
Serves 2 

400g skinless chicken thighs

For the marinade
120g Greek yogurt
1 tsp oregano
½ tsp sweet paprika
¼ tsp salt
1 ½  tbsp lemon juice
2 tbsps olive oil
2 garlic cloves, finely grated 

For the tzatziki
100g Greek yogurt
½ cucumber
½ garlic, finely grated
1 tbsp olive oil
Salt and pepper 

For the salad ½ lemon
6 cherry tomatoes, quartered
¼ red onion, thinly sliced
Handful of mint leaves
A few shredded lettuce leaves
2 pitta breads or flat breads 

1. Make the marinade and coat the chicken. Refrigerate for 2 hours or, ideally, overnight.
2. For the tzatziki, half the cucumber and remove its seeds. Finely grate the flesh and squeeze out any water. Mix with the rest of the tzatziki ingredients and season well.
3. Take the chicken from the fridge 30 minutes before cooking. Preheat the grill to 220C. Place a rack over a baking tray lined with foil.
4. Arrange the chicken on the rack and grill for four to five minutes on each side. The meat should be a little charred and the cooking juices should run clear.
5. Remove from the oven and squeeze lemon juice and sprinkle salt over the top.
6. Warm the pitta bread in the oven.
7. Fill the flatbread with tomato, red onion and lettuce, sliced chicken and tzatziki sauce.


Fruit sando
Serves 2 

4 medium slices of very soft white bread or thinly sliced Japanese shokupan
150ml double cream
2 tbsps caster sugar
16 hulled strawberries (also works with kiwis, grapes or a combination of both)

1. Whip the cream with sugar until it forms soft peaks. Lay out the bread slices and spread half of the cream over the two of them.
2. Arrange the fruit diagonally, corner to corner, in an “x” shape. Cover it with the rest of the cream and top with the other slice of bread. 3. Wrap tightly with cling film and rest in the fridge for 30 to 60 minutes. 4. Using a very sharp, long knife, cut the sandwich, diagonally through the cling film. This will give you 4 small triangle sandwiches. 5. Arrange the sandwich cut side up and serve. 



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