Cooking Instructions

1. First, prepare the sashimi. Using a very sharp knife (known as Yanagiba in Japanese) thinly slice the salmon fillet across the grain into 8 slices, each weighing 10g.
2. Next, make the dressing. Add the peppers, garlic and a dash of grapeseed oil into a blender and pulse to make a purée.
3. In a bowl, add the purée, salt and the remaining grapeseed oil and mix. Finally, add the rice wine vinegar and stir well to combine. Set aside and move onto the garnish.
4. Thinly slice the sweet potato using a mandolin. Wash the potato slices to remove the starch and pat dry.
5. If using a deep fat fryer, heat to 170°C, or alternatively add the oil to a thick bottomed frying pan and bring to temperature.
6. Deep fry the thinly sliced sweet potato in the oil until lightly browned and crispy. Remove and set aside to cool.
7. On a plate, arrange the baby salad leaves and coriander. Place the sashimi onto a serving dish and drizzle with some of the dressing. Top with sweet potato crisps and thin slices of jalapeno. Add more dressing to taste if you wish (remainder can be used as a dipping sauce if preferred).

Cooking Instructions

1. Place the clams in a saucepan with a glug of olive oil, the chilli, garlic, parsley stems, white wine and vegetable stock and cover with a lid. Put the pan on to a medium heat and cook until the clams begin to open.
2. Remove the pan from the heat and allow the liquid to cool. Put the clams to one side and pass the liquid through a sieve, discarding the chilli, garlic, parsley stems etc.
3. Bring the clam stock to the boil as well as a deep pan of salted water. Cook the pasta for 2 minutes in the water then drain and add to the boiling clam stock for 2 minutes.
4. Add the butter to the pan along with the courgette batons, saffron, chopped herbs and a drizzle of olive oil.
5. Swirl everything together then add the clams. Return the pan to the heat for 40 seconds or so to warm the clams through.
6. Season with salt and a squeeze of lemon before serving.

Cooking Instructions

1. Using a pestle and mortar, grind the peppercorns and salt into a coarse powder.
2. Put the lime zest and juice into a large bowl, then stir in the olive oil and pink pepper mixture.
3. Add the prawns and, using clean hands, toss gently until they are well coated.
4. Mix the mayonnaise and lime juice together in a small bowl.
5. Place a large, non-stick frying pan over a medium–high heat and, when very hot, add the prawns. Cook for 2–3 minutes, stirring regularly, until all the prawns are pink and cooked through.
6. Tip the prawns onto a platter, sprinkle with the coriander and serve immediately with the lime mayonnaise and a big green salad.

Tips: Pink peppercorns aren’t technically peppercorns at all; they’re actually a type of berry, but they have a peppery taste and aroma, and, although a bit milder, can be used in many of the same dishes as regular pepper.