Kay’s Lemon Tuna Steaks, Sweet Potato Mash and Stir Fry Vegetables

Ingredients
•Tuna Steaks
•Sweet Potato
•Carrot
•Green Pepper
•Red Onion
•Soy Sauce
•Olive Oil
•Lemon
•Salt and Pepper
•Clove of Garlic
•Parmesan Cheese
•Honey
•Vegetable, sunflower or rape seed oil

Method
Drizzle olive oil and lemon juice over the tuna steaks and season with ground black pepper and Maldon sea salt – leave to marinade. Cut the sweet potato into evenly sized small chunks and add to boiling water. Boil until soft to touch when pierced with a knife. Chop the onion finely and cut the pepper and carrot into strips. Heat up a grill pan on the stove until nearly smoking. Place tuna steaks onto grill pan. Heat up a wok/large frying pan with either sunflower oil, vegetable oil or rapeseed oil. Add the chopped vegetables. After a couple of minutes add some soy sauce and drizzle in some honey and stir through. Turn the steaks over on the grill pan until cooked as desired. Mash the sweet potato and the crushed clove of garlic and add parmesan cheese. Olive oil, milk or cream can be added to the mashed sweet potato if desired.

Whole Baked Apples with Cranberries and Sultanas (serves 10)

Ingredients
•10 large Bramley apples
•125g dried cranberries
•125g sultanas
•Finely grated zest of 2 oranges
•100ml cointreau
•125g Demerara sugar
•125g unsalted butter
•300ml double cream

Method
Heat the oven to 200 degrees Celsius/gas mark 6. Using an apple corer or sharp knife, carefully remove the apple cores. With a sharp knife, make an incision around the circumference of each apple (to ensure that the apple skins don’t burst in the oven). In a small bowl, mix together the cranberries, sultanas, orange zest, Cointreau and sugar. Place the apples in an ovenproof dish and fill the cavities with the cranberry mixture. Top each with a knob of butter. Bake the apples for 35-40 minutes or until golden brown and soft in the centre. Pour a little cream into each apple and serve immediately.