500g lamb fillets
4 tbsp olive oil
2 tbsp Cajun spice mix
250g green beans
6 ripe tomatoes
handful of local black olives
freshly chopped herbs (basil, tarragon, Italian parsley, etc) to taste

Trim the silver skin then toss the lamb fillets in half the olive oil with a sprinkle of the Cajun spice mix. Top and tail the beans then simmer in salted water until crisp tender. Cut the tomatoes into wedges.

Heat a pan with the remaining olive oil until very hot then quickly cook the lamb fillets for about three minutes each side. Leave to rest for four to five minutes.

Slice each lamb fillet diagonally into three or four pieces then toss with the beans and tomatoes.

Serve on an attractive platter scattered with the olives and herbs with crusty French bread as an accompaniment.

Serves four.

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half a head of lettuce
1 small cucumber
spring onion
3 medium tomatoes
1 tin coconut milk/cream
500 gm crab meat or seafood of your choice
salt and pepper

In a large bowl mix chopped lettuce, peeled, sliced and chopped cucumber, roughly chopped spring onion and tomatoes. Add roughly chopped seafood. Shake coconut milk/cream well, add to salad and toss. Salt and pepper to taste.

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5 medium sized potatoes
5 hard-boiled eggs
1 – 2 carrots grated
125g grated tasty cheese (or more to taste)
1 stick of celery several sprigs of several sprigs of parsley (to taste)
3 tbsp mayonnaise (approx)
1 tsp sugar
salt and pepper to taste

Cube and boil potatoes. Drain and allow to cool. When cold add 4 chopped hard-boiled eggs, the grated carrot and cheese, finely chopped celery and parsley. Mix carefully (so as not to mush the potatoes). Add enough mayonnaise so the salad is not too moist or too dry, add the sugar (this is the secret ingredient), then salt and pepper to taste and stir again carefully. Garnish with parsley and slices of the remaining hard-boiled egg. Serves 4 to 6. Enjoy!

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