Recipes from local chefs, encouraging the use of local produce.

Salmon kebabs with coconut


One pound of skinned and filleted salmon; one small fresh coconut; two limes; 12 fresh king scallops; three tablespoon of freshly squeezed lime juice; two tablespoons of soy sauce; two tablespoons of clear honey; one tablespoon of soft light brown sugar and ground black pepper.


Cut the salmon into bite size chunks and place in a bowl. Halve the coconut and pour the liquid into a jug. Remove the coconut flesh and cut into chunks. Cut each lime into six thick slices. Thread the coconut, salmon, scallops, and pieces of lime alternatively on six skewers. Add the lime juice, soy, honey, and brown sugar to the coconut liquid to make a marinade. Mix well and add black pepper to taste. Place the prepared kebabs in a shallow non metallic dish. Pour over the marinade and chill for a couple of hours. Pre heat the grill and remove the marinade kebabs and place on the grill pan. Grill for four minutes on each side turning once and basting occasionally with the marinade.

Honey and mustard chicken salad


Half a Galia melon; two kiwi fruit; two teaspoons of prepared English mustard; one teaspoon of wholegrain mustard; two teaspoons of runny honey; one tablespoon of lemon juice or white wine vinegar; five tablespoons of olive oil; four skinned and boned chicken breasts; one clove of garlic; salt and black pepper and mixed salad leaves.


Cut the melon in half and discard the seeds. Using a melon baller, scoop out the flesh. Peel the kiwi fruit, cut in half-length ways and slice. For the dressing whisk both the English and wholegrain mustards, honey, lemon juice or white wine vinegar together. Whisk in two tablespoons of oil and season with salt and pepper.

Using a sharp knife, cut the chicken breasts into one centimetre cubes. Heat the remaining oil in a pan and fry the chicken over the moderate heat for eight minutes until browned and tender. Remove the pan from the heat. Crush the garlic, stir into the chicken and season with salt and pepper.

Put the chicken, the melon balls, kiwi fruit, and dressing into a large bowl. Toss together so everything is well coated in the dressing. Taste and adjust the seasoning. Arrange the salad leaves on serving plates and spoon the chicken salad over the top.

Warm chocolate pudding


Two egg yolks; two whole eggs; 50g of cinnamon sugar; 125g of butter; 125g of chocolate; and 50g of flour.


Whisk the sugar and eggs. Melt the chocolate and butter in a bowl over gentle heat. Mix the sugar/eggs, chocolate, and butter and then delicately add the flour. Put the mix into well battered ramekins and cook in the oven at 250 degrees Celsius for nine to 10 minutes.



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