Now I can hear you all already! ” he’s lost the plot completely now this lad! Call a doctor!” 

But listen! Trust me, have I ever let you down? 

This recipe is absolutely amazing, a few simple ingredients, mixed together and used to cover Tuna to lightly cure it, packed full of flavour and zing, 

I’m using tuna, but you can also use salmon, sea trout, scallops, mackeral, herrings…….. The list is endless 

This recipe will serve 4 people as a cracking starter


1. A 400g piece of fresh tuna (this must be fresh as fresh can be!!!!)

2. 1 red chilli finely chopped (seeds in! I’m watching you)

3. A 1 inch piece of fresh ginger finely grated 

4. 2 fresh limes, zest and juice 

5. 4 fresh Passionfruit, halved and flesh removed 

6. 50ml of vodka 

7. Squeeze of honey 

8. Handful of fresh chopped coriander 

9. Handful of fresh chopped mint
1. Put the piece of tuna on a board and slice it across in very thin slices. 

2. Lay the slices side by side overlapping in a circle onto four plates.

3. Cover each one with clingfilm and set aside in the fridge for at least 1 hour, or until you are ready to serve.

4. Shortly before you are ready to serve make the dressing. 
5. Put all the ingredients into a mixing bowl and mix well, taste, add more of which ingredients you like until you have the taste you want, BUT remember it needs to be tangy, with just a hint of sweetness from the honey, too much and the cure won’t do its thing!!!

6. To serve, uncover the plates, spoon over the dressing and spread it over the surface of the tuna.
7. leave it for 10 minutes at room temperature for the acid in the lime,vodka and passionfruit to begin “cooking”the tuna. 

8.  Don’t leave it any longer because it then becomes less fresh and vibrant tasting 

Now you’ve got to say! That does the pretty delicious, go on give it a go, let me know what you think 


Happy cooking 




I think that this recipe is about as luxurious and indulgent as You can get, I’m using Prosecco, but you can use champagne, white wine or vermouth Absolutely fantastic romantic supper for two, really quick and simple, but utterly delicious, serve with a crispy Caesar salad it’ll definitely take some beating

For the omelette 

4 eggs

100g of lobster meat ( tail, claw or a mix of both)

25g butter

Freshly chopped tarragon

150ml of the Thermidor sauce

For the Thermidor sauce 

1 small onion

2 bay leaves

10 whole black peppercorns

100ml of milk

100ml of Prosecco ( plus 50ml for adding to the final sauce/optional)

25g butter

25g plain flour

1 tsp of English mustard

For the Caesar salad 

1 crispy cos lettuce

10 anchovy fillets

1 clove garlic

1 tbsp of Dijon mustard

1 egg yolk

1 tbsp of Worcestershire sauce

50g of grated Parmesan

100ml of vegetable oil

100ml of olive oil

Splash of water

Crispy croutons


1. Firstly whisk together the eggs and set aside

For the Thermidor sauce 

2. Place the onion,bay leaves, peppercorns, Prosecco and milk into a pan and bring to the simmer, remove from the heat and allow to infuse for 10 minutes

3. Melt the butter in a pan and add the flour to make a paste (roux)

4. Slowly add the milk mixture, stirring all the time to prevent lumps

5. Gently stir and continue to cook on a low heat to cook out the flour (approximately 5 minutes)

6. Now stir in the mustard and set aside

Make the Caesar salad dressing 

1. Blitz together the anchovies, garlic, mustard, egg yolk, Worcester sauce and the Parmesan

2. Mix together the oils and in a steady stream, with the machine running, drizzle the oils into the mix, it should be thick and creamy

3. Add a splash of water and mix

4. Season to taste

Now it’s time to assemble 

1. Add the lobster and chopped tarragon ( and additional Prosecco if using) to the Thermidor sauce

2. In a frying pan melt a knob of butter

3. Pour in the egg mixture

4. Slowly move the egg mixture to allow the uncooked egg to come into contact with the pan

5. Just before it sets add the lobster Thermidor mixture

6. Smooth over lightly

7. You can sprinkle some Parmesan cheese over the top and place under a hot grill to glaze

While the omelette is glazing, Cut off the root of the cos lettuce and tear off the leaves, wash and drain

Place the lettuce into a bowl and toss with the Caesar dressing, coating really well, add the crispy croutons and finish with some Parmesan shavings

By now the omelette will be glazed perfectly

Serve immediately with the Caesar salad and chilled glass of Prosecco