Tuna Mayo

Ingredients

• 200g tinned tuna in brine or spring water, drained
• ½ red onion, finely chopped
• 1 tbsp creamed horseradish
• 1 tbsp lemon juice
• 1 tbsp anchovy paste
• 1 tbsp capers, roughly chopped
• Salt and course-ground black pepper
• 100ml real mayo

Method

Mix together all the ingredients, except for the real mayo, in a bowl.  When you’ve mixed it as thoroughly as you like it to be (you can leave it as chunky as you wish), stir through the real mayo

Classic Tuna

Ingredients

• 2 slices malted grain bread
• 100g tuna mayo (as above)
• 5 slices of cucumber
• Salt and pepper
• 1 handful mixed salad leaves

Method

Spread the tuna mayo over the first slice of bread; using 2 forks works best.  Place a cucumber slice in each corner and one in the centre of the sandwich and sprinkle with the seasoning.  Spread the salad leaves over the whole sandwich and cover with the second slice of bread.  Press gently to fix everything together.  Slice and eat.

Peppered lamb with minted yoghurt dressing

Ingredients

·        2 teaspoons freshly ground black pepper

·        2 teaspoon salt

·        2 teaspoon ground cumin

·        2 lamb loin fillets, about 250g each

·        Extra virgin olive oil, for brushing

·        75g watercress

·        250g cooked beetroot in natural juices, drained and chopped

Mint Yoghurt

• 125g Greek yoghurt
• 1 tablespoon chopped mint

Dressing

• 1 tablespoon walnut oil, plus extra for drizzling
• 1 teaspoon white wine vinegar, plus extra for drizzling
• Salt and pepper

Method

Combine the pepper, salt and cumin on a plate, brush the lamb loins with oil and dip them into the pepper mix to lightly coat the meat.  Cook the lamb loin fillets in a pre-heated heavy-based frying pan for 3-4 minutes on each side.  Wrap them loosely in foil and rest for 5 minutes.  Meanwhile, combine the yoghurt and mint in a bowl and season with the salt and pepper.  Mix the watercress and beetroot together, dress with a little walnut oil and vinegar and arrange on plates.  Slice the lamb and serve with the salad and yoghurt dressing.