1. Peel shalots, ginger and garlic and dice finely. Wash, peel and julienne the carrots. Wash the sugar snap pees and cut in half diagonally. Peel and dice the mango.
2. Heat coconut oil in a pot and fry shalots, ginger and garlic lightly for 2 minutes until they release their aroma. Add curry paste and also fry lightly. Deglaze the pan with coconut milk and fish stock. Add the carrots and cook for about 5 minutes on medium heat.
3. Wash, pat dry and dice the fish filets. Add to the soup along with the sugar snap peas and mango. Reduce the heat to low and let simmer for 6 – 8 minutes.
4. Garnish with coriander, lime and chili and serve with a scoop of basmati rice if you want a heartier meal.

Approx. 2720 kJ, 653 kcal, 43 g protein, 39 g fat, 28 g carbs per serving

If you’re feeling a little run down, this healing bowl of ramen is sure to be just the ticket.
It’s packed full of nourishing mushrooms, nutritious seaweed and filing tofu. Grab your favourite bowl and tuck in!  

1. Pour 1 litre of water into a large saucepan, then add the dried seaweed and allow to soften for 10 minutes.  
2. Cook noodles according to packet instructions then drain, rinse and drain and set aside.  
3. Bring the seaweed pan to the boil then turn the heat down to a simmer. Add the miso paste, soy sauce and ginger and whisk to combine.  
4. Add the mushrooms and spring onions, and simmer for 2-3 minutes until just softened then stir in tofu and bean sprouts and heat for 1 minute.  
5. Divide the noodles between serving bowls and ladle the soup over. Scatter the chilli on top and serve straightaway.  

In a large pot, melt butter over medium heat. Add celery, onions, carrots, jalapeños garlic and scallions and cook, stirring often, until softened, about 8 minutes. Add the broth, salt, pepper. Bring to simmer.

In a small bowl, whisk cornstarch into two tbsp of water to form a slurry. Stir the cornstarch slurry into the broth and bring to a boil. Let the soup boil for about 2-3 minutes to thicken. Turn the heat down to a gentle simmer, and stir in the corn and half and half. Layer the raw salmon on top of the simmering soup and cover the pot with a lid.

Simmer for 10 minutes or until the salmon is cooked through. Top with fresh cilantro and croutons and enjoy!

Gratin

Chop the rosemary and almonds finely with a knife. Add to the breadcrumbs with salt, pepper and grated lemon zest.

Shrimp

Massage the shelled shrimp with extra virgin olive oil, then cover well with the breadcrumbs, taking care to cover the whole shrimp. Bake in an oven preheated to 200 °c for 5-6 minutes.

Chickpea cream

Leave the chickpeas to soak for a few hours, then boil for about 40 minutes in salted water with a couple of cloves of garlic and black peppercorns. Alternatively, use pre-cooked chickpeas. Drain the chickpeas, keeping a small part of the cooking water, then put in the blender with a few drops of lemon juice and salt and pepper. Blend everything together with olive oil to obtain a creamy consistency.

To Serve

Serve by placing the velvety base in a dish and laying the shrimp on top. Finish with a drizzle of oil and garnish with a sprig of rosemary.

*Cooking time: 20 min with precooked chickpeas /  90 min with dried chickpeas

1. In a large pan add the onion, potatoes, carrots, courgette, celery, parsley and bay leaves to 2 litres of boiling water. Season with salt and pepper. Boil until the vegetables are cooked (20-25 minutes).
2. Remove the vegetables ( and keep) and add the fish to the pan. Boil for 20 minutes (until cooked).
3. Remove the fish (and keep) and sieve the broth through a colander, into a clean pot.
4. Either serve the sliced vegetables and fish in the broth with a bit of lemon juice or serve the soup in a bowl and the vegetables and fish on a side plate.
5. Optionally add a few mussels and/or prawns to your soup just 4-5 minutes before you remove from heat.

1. Pour the ingredients for the marinade in a bowl and mix well. Add the squid and prawns. Cover the bowl and set in the fridge for 1 hour.
2. Pour olive oil into a wok or deep-bottomed saucepan on a medium heat. Add the onion and lemon grass and fry for about 2 minutes until coloured. Add the stock, tomato and pineapple. Mix well.
3. Add the fish sauce, tamarind juice, sugar and salt. Increase the heat and add the squid and shrimps with the marinade and boil for 2-3 minutes.
4. Finally, add the bean sprouts. Season to taste with more fish sauce and tamarind juice if required. Serve in a bowl with coriander leaves and cucumber sticks as a garnish.