Fried Prawns with Ecuadorian peanut sauce

  • · 3 big table spoons of peanut butter
  • · 1 can of coconut milk
  • · 150 mls Veg/Chicken stock
  • · 1 onion (finely diced)
  • · 1 tsp cumin seed
  • · 1 tsp coriander seed
  • · 2 tablespoon of butter
  • · 1 tbs coriander (finely chopped )
  • · 1 hard-boiled egg finely chopped (diced)
  • · 1 hot chilli (finely diced)
  • · Salt & Pepper to taste
  • · 2 spring onions (finely sliced )

Toast the seeds on a low heat until the aroma wafts out

Crush with a pestle and motor.

Pour in a drizzle of oil and sweat the onions for 5 mins seasoning with Salt and pepper.

Melt in the the butter and stir

Add peanut butter

Then the coconut milk and stock simmer for 2 minutes until combined

Stir in the egg , spring onions and coriander

Season the prawns before frying with salt and pepper

sear over a high heat until cooked fully through about 5 mins

Best served with white rice

Black Pudding & Mango

  • 1 Onion diced
  • Thumb sized piece of ginger
  • 2 garlic cloves
  • 1 Mango
  • black pudding
  • 1 Chilli (diced)or hot sauce
  • Teaspoon of mustard seed
  • Teaspoon of fennel seed
  • Parsley to sprinkle over
  • Thick slices of bread
  • 100 grams of goats cheese
  • Big knobs of butter

In a oiled pan add the seeds and toast on a low heat for 3 minutes

Spoon the sugar in and cook until it turns an gorgeous amber shade

Caramelise the mango , add the chilli, ginger and garlic , then turn the heat up to medium and cook for another 3 minutes

Add the onions and sweat for 5 mins

Break up the black pudding into crumbs and fry until cooked

Over a big slice of buttery toasted bread pour the pudding and place the goats cheese on top


  • Serving 2
  • Cod fillets 1 per person
  • baby potatoes 4/5 per person
  • Cherry tomatoes 4/5 per person (halved)
  • 1 onion (diced)
  • 2 cloves of garlic (minced)
  • 1 thumb sized piece of ginger (finely chopped)
  • 1 thyme sprig
  • Basil (torn into stripes)
  • 1/2 teaspoon of Chilli flakes
  • 1 can of coconut milk

Boil the potatoes in salted water until fork tender

Into a cold pan pour in the oil and Add the thyme with the chilli flakes then turn the heat to medium

Add the garlic and ginger constantly stirring for 3 minutes

Add the onion and sweat for another 5 minutes

Add the tomatoes and spring onion and pour in the coconut milk

Give the sauce a mix and bring to simmer

Carefully place the cod on top allowing it to poach for 6-8 mins

Tear some basil and pour it over the mix.

Serve over your now boiled potatoes

Guatemalan black bean soup

Start by slicing , not dicing the garlic and chopping your onion.

In a cold pan add the cumin bay leaf and thyme

Turn the heat up to medium and add the oil

When the seeds start to crackle and the aroma wafts by toss in the garlic and stir for 2 mins.

Turn the heat up once more to high and add the onion

I added a few drips of tabasco but any hot sauce will do

Cook for 5 mins and then add the beans

Add the stock and simmer for 15-20 until thickened

Add the Feta, Avocado, Lime juice, Parsley and Oregano

Pour the black bean soup into a warm bowl

Place the feta topping on the side

Let the feta melt slightly and enjoy