This tuna quinoa bowl is full of goodness. The spicing on the outside of the tuna works so well with the fruity, zingy and spicy kiwi chimichurri, while the creamy avocado and sweet mango add more flavour and different textures. Some chopped red pepper adds more colour and crunch and the quinoa with plenty of lime and sliced spring onion bulks out the dish and soaks up all the lovely flavours. I priced this out using frozen tuna fillets but as I always say, if you can, head to your local fishmonger. These would be great on the bbq and would also work so well with salmon or chicken.

These prawn tacos are full of vibrant, fresh, summery flavours to wake up your tastebuds. The spice mix on the prawns can be used on salmon, chicken, steak, sweet potatoes, anything you fancy. With some sharp and sweet pickled red onion, creamy avocado, fruity and spicy salsa and crunchy smoky corn, each mouthful is a flavour sensation. A lot of the elements can also be made ahead and would make a great Friday night meal if you’ve got friends round with the prawns to be made last minute. A special twist on your usual midweek tacos.

With this recipe I tried to recreate all my favourite flavours of a tuna and avocado sushi roll but in a slightly more refined, elegant dish. This made a lovely light main course but it would also make a great starter for a dinner party in smaller portions. The marinade for the steaks is sooooo tasty - salty, sweet, spicy, sour and sharp all at the same time with lots of deep umami flavours. The pea, avocado and wasabi mash works so well with the tuna, giving a background heat to the whole dish. With some crispy shallots, crushed wasabi peas and some pickled ginger on top for texture and flavour, this is a fresh and zingy recipe which will wake up your tastebuds.