Quinoa and Butterbean Salad


150g Cooked Butterbeans

1/3 cup of Quinoa

150ml Water

Handful of Sweetcorn and Green Peas

50g Cashew Nuts

50g Sliced Carrots

50g Roughly Chopped Red Pepper

50g Green Beans


3 tbsp. Balsamic Vinegar

1 Clove Chopped Garlic

1 tbsp. Dijon Mustard

Salt / pepper A/R

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Garlic and Thyme Scallops with Pea Puree



2 tbsp. Olive oil

6 Scallops

Pinch of Thyme

2 Cloves Garlic

1 Knob of Butter

Pinch of Crack Black Pepper Corns

Sea Salt A/R


200g Garden Peas

Salt A/R

Pepper A/R

2 tbsp. Double Cream

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Black Bean Lobster


Lobster belongs to the crustacean family just like crab, shrimp and prawns, however lobster is one of the largest types of crustacean that you can find in the sea with some of the species weighing over 20kg. With lobsters being a hard to catch, the value of lobster meat can be very high in price and is known to be a luxury type of seafood for humans. Lobster has its own unique flavour and is known to have firm meat that is sweet in flavour and succulent in texture.

In this dish I have used a Chinese influenced ingredient called the “black bean” which is rich in flavour but goes well with lobster as it also allows you to obtain the sweet aromatic flavour of the meat. This dish is similar to a Chinese stir-fry, which can be served with French Baguette, White rice or in my preference to healthier living, brown rice! This is a fairly healthy dish that has a high source of protein, which also includes a good variety of vegetables to give you great vitamins to support the protein as a micronutrient.


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