Courgette and red onion linguini with lemon and cashew



  • 3 courgettes.
  • 1 red onion.
  • 100g rocket.
  • Flaked almonds.
  • Sundried tomatoes.

For the dressing.

  • 120mls water.
  • 120g blanched almonds, roughly chopped.
  • 1 large garlic clove grated.
  • Juice and grated rind of half a lemon.
  • 120mls rapeseed oil.
  • 20g fresh mint.
  • Sea salt.



  1. Place the blanched almonds in a bowl, cover with water and leave to soak for two 24 hours to soften.
  2. Place the flaked almonds in a dry pan over a medium heat and toast till golden, be careful and do not allow to take on too much colour.
  3. Finely slice the red onion, place is a separate bowl, cover with water and leave to soak for 30 minutes.
  4. Drain the chopped blanched almonds, place in a high powered blender with the 120mls water, garlic, grated lemon rind, lemon juice, rapeseed oil and mint. Blend well.
  5. Taste the dressing and season with salt, adjust the dressing to desired consistency by adding some water if required.
  6. With a julienne peeler, peel long thin strips of courgette from all sides of the courgette but only as far as the seeds in the centre, discard the seeds. Alternatively use a vegetable peeler peel long strips as above. Place these in a large bowl.
  7. Drain the red onion, dry with kitchen paper and add to the courgette to a large bowl.
  8. Add the rocket to the bowl and dress the salad.
  9. Place on a serving dish, and garnish the salad with the toasted almonds and sundried tomatoes.


Warm Asian Gambas Salad with strawberries and a strawberry vinaigrette



  • 250mls good quality white wine vinegar.
  • 250g strawberries, hulled and cut in half.
  • Salt and freshly ground pepper.
  • 2 tbs strawberry vinegar.
  • 4 tbs rapeseed oil
  • Salt and pepper.
  • 1 bag mixed salad leaves.
  • 12 jumbo gambas peeled, deveined and dried with kitchen paper.
  • 3 cloves of garlic
  • 2 fresh red chilli
  • a few sprigs of fresh flat-leaf parsley
  • 100 ml olive oil.
  • 1 teaspoon smoked paprika


  • Pour the vinegar into a glass jug and add half the strawberries, cover and leave to infuse for 48 hours, strain and store in a tightly sealed glass bottle.
  • To make the vinaigrette whisk the oil, strawberry vinegar together, season to taste.
  • Blitz all the ingredients for the marinade in a processor till will chopped, avoid making a puree.
  • Place in a bowl and add the gambas, toss well and leave for 30 minutes.
  • To cook the gambas place a pan on a medium to high heat. Remove the gambas from the marinade and fry till they turn pink and opaque. Add a splash of the strawberry vinegar and set aside to cool slightly.
  • Assemble the dish and serve.