30g Designa Dijon Mustard Spice
20g Honey (clear, runny)
10g Natural Sausage Stabiliser
55g Dried Breadcrumbs
55ml Iced Water

Leave to rest in the fridge for atleast 4 hours (ideally overnight).

Freeze if required or grill, bbq, roast or bake until thoroughly cooked.

Hot Smoked Salmon :

 • 4 Fillets of Salmon

• Tablespoon of Garlic and Herb spice • If using hob smoker

           o 1 Tablespoon Oak of wood dust ( see BBQ/ Smoking accessories)

• If using BBQ

            o 1 Tablespoon of Oak wood pellets (see BBQ/ Smoking Accessories)

Horseradish Mash:

• 4 large potatoes peeled and cubed

• 2 Tablespoons of freshly grated Horseradish root (or a tablespoon of bottled)

• Milk and butter to taste , or even low fat crème fraise if watching your weight

• Salt and pepper

Garlic Samphire:

• 500g of fresh Samphire

• 3 cloves of garlic

• 3 shallots

• 2 tablespoons of olive oil

• 1 lemon

• Salt and pepper

1. Boil the potatoes in boiling salted water till tender.

2. Mash the potatoes or put through a ricer till they are light and fluffy . Add your butter and milk to taste.

3. Season well and stir in the horseradish. Depending on how hot you like your mash depends on how much horseradish out may need so adjust accordingly. Keep warm till serving.

4. Next smoke the salmon. If using a hob top smoker put the wood dust into base and place on top of the hob over a medium heat. While this is heating, pat the salmon dry and sprinkle with the spice. Once smoke has started to appear place the salmon on the rack and close lid quickly. It should take approximately 20 minute but this can alter with the size of fillet you have used.

5. Place the olive oil in a frying pan and heat over a medium heat.

6. Sweat the garlic and shallots till soft and then add the Samphire. Cook for about 5 minutes until the Samphire is just cooked through and season well with salt pepper and lemon juice.

7. Pile the Samphire on the plate next to a dollop of horseradish mash and place the salmon on top.

8. Bon Appétit

Serves 2

2 Large red peppers

1 large Onion finely chopped 2

Large Courgettes finely chopped

Half a cup of rice ½ a Vegetable stock cube

Tablespoon of Gyros Spice

½ Tablespoon of Lemon Basil spice

Olive oil

2 eggs

1 teaspoon of Lime Chilli

Salt and Pepper

1. Pre heat oven to 180 degrees

2. Slice the tops off the peppers and remove seeds. Take a small slice off the bottom so they are able to stand easily. Roast in oven till just starting to go soft- they will be cooked again so make sure they are not too soft. Remove and leave to one side.

3. Put a pan of water on the boil and add the vegetable stock. Wash the rice well and add to the water.

4. Whilst the rice is cooking fry off the onion in a little olive oil till softened

5. Add the sliced courgettes and spices, cook until softened.

6. Once rice is cooked, drain and add to the pan with the courgette and onion mix and fry till covered in the spices, season well.

7. Fill the peppers with the rice mix and pat down firmly leaving a 1 inch gap at the top.

8. Break an egg on top of each pepper and sprinkle with a bit of lime chilli.

9. Return to oven and cook until egg has just set. 10. Serve immediately with a side salad.