Fresh, seasonal and so, so beautiful, this easy salad delivers with flavour, texture and punch, it’s also sophisticated on the plate. All the textures you require for a mouthwateringly delicious starter or light main for lunch.

Every Autumn I have an abundance of walnuts & there’s nothing like a jar of freshly blended dukkah. I sprinkle this mix over soft cheese for platters, salads or hot pasta for flavour & texture.  As a marinade with oil over grilled fish or chicken. When roasting potatoes or veggies a spoonful over 5 minutes before I remove them from the oven. Otherwise, lovely with fresh bread and warm olive oil.

This meaty fish can really take and absorb the flavours of my Jax Jerk Marinade*, while still maintaining the delicate flavours. Paired with the sweet pea puree and crispy fries, this dish takes ‘Fish on Friday’ to a brand new level. Paleo/G.F. too!

There’s a very good reason why the French Salad Nicoise is a classic – It’s delicious!  I’m not a huge lover of potatoes, so mine is spud free.

Traditionally made with new potatoes, green beans and boiled eggs, if you’re watching your weight this is the perfect mix of protein and salad greens for you – Of course I’ve Jax’d it up a bit, but I’m sure you’ll agree it still a classic –  and I could always eat more!

Pan Fried Snapper with Turmeric & Dill (Cha Ca) is one of Hanoi’s most loved dishes, in fact there is a whole street with it’s name and where you can also find loads of restaurants – of course serving this dish. There is a restaurant called Cha Ca La Vong which has been serving this dish for four generations.