Lamb with Lime and Ginger

Serves 4 Ingredients Method

1 1⁄2 best ends neck of lamb (8 chops) boned

Salt and pepper

2 tablespoons ginger conserve

50g butter

1 tblsp of Olive Oil

150ml dry white wine

2 limes, grated rind and juice

1 tsp of cornflower

To garnish: Lime slices and Watercress sprigs

Trim off most of the fat from the lamb, leaving a thin layer to wrap around the eye of the meat, then season with salt and pepper. Lay flat on a board and spread over half the conserve. Roll up each piece of meat with the thick part inside and tie the rolls at intervals with fine string. Half heat the butter and oil in a large frying pan and fry the rolls over medium heat until well browned on all sides. Remove the lamb from the pan and place on a board, cut between the strings into 8 medallions, each about 2.5cm thick. Heat the rest of the butter and oil in a clean pan and fry the medallions until lightly browned on both sides for about three minutes. Transfer to a heated serving dish and keep hot. Pour off the fat from the pan, add the wine and simmer to reduce by half, scraping the bottom of the pan. Stir in the grated rind and juice and juice of the limes and the rest of the conserve. Simmer the sauce for 3-4 minutes, seasoning if needed. Blend the cornflour with a tablespoon of water, add to the sauce and heat until thickened. Pour over the lamb and serve garnished with lime slices and watercress. Approximately 390 calories per serving.

Ceviche Salad

Serves 4 Ingredients Method

500gr firm white fish fillets, such as cod, lemon sole, salmon, halibut or monkfish

Juice of 5 limes

2 tblsp olive oil

2 cloves of garlic

3 tomatoes, skinned, seeded and chopped 2 sticks of celery, thinly sliced

1 small fresh green chilli, seeded and finely chopped

1⁄2 tsp ground cumin

1 small red onion, finely chopped

1 red pepper, seeded and thinly sliced

1 Avocado To garnish:

Fresh coriander leaves

1 lime, cut into wedges

Cut the fish into thin slices or small chunks and place in a glass dish. Pour over the lime juice, cover and refrigerate for at least 8 hours and up to 24 hours. Heat the oil in the pan, add garlic and celery and cook until it just begins to turn pale golden. Remove from the heat and cool, then stir in the tomatoes, chilli, cumin, onion and pepper. Lift the fish from the marinade and add to this mixture, turn into a dish and refrigerate for 1 hour. To serve, peel, halve and stone the avocado, arrange on 4 serving plates, divide the ceviche between the plates. Garnish each plate with coriander leaves and lime wedges. Approximately 280 calories per serving.

Lime Ice

Serves 1 Ingredients Methods

Thinly pared rind of 3 limes

450ml of water

250g of granulated sugar

Finely grated rind and juice of 3 limes

2 egg whites To Decorate:

Thin wedges of lime

Small sprigs of mint

Put the lime rind and water into a solid based pan; stir in the sugar and stir over a gentle heat until the sugar has dissolved. Simmer for 10 minutes. Remove from the heat and allow to cool. Strain the lime flavoured syrup and stir in the grated lime rind and lime juice. Pour into a shallow container and freeze until “slusht”. Whisk the egg whites until stiff, but not dry and fold lightly but thoroughly into the semi-set sorbet. Re-freeze until the sorbet is firm enough to scoop. Serve in glass dishes, decorated with wedges of lime and sprigs of mint.