MUSSELS

• Mix the garlic into the soft butter.
• Place a teaspoon full of the garlic butter into each mussel.
• Place the mussels on the grill and close the lid.
• Grill the mussels for 2 minutes until the butter is melted.
• Place on a plate and add the fresh parsley, salt and pepper and serve with cut slices of the fresh loaf of bread.

PRAWNS

• Open the fresh prawns and season with olive oil, salt and pepper.
• Place the opened side facing down on the grill and grill for 3 minutes.
• Place the grilled prawns in a bowl and serve with the Harissa paste.

HARISSA PASTE

• Grill the peppers, turning occasionally for about 25 minutes, until blackened on the outside and completely soft. Transfer to a bowl and allow to cool. Peel the pepper and discard its skin and seeds.
• Place a dry frying pan over low heat and lightly toast the coriander, cumin, and caraway seeds for 2 minutes. Remove them to a mortar and use a pestle to grind to powder.
• Heat the olive oil in a frying pan over medium heat, and fry the onion, garlic, and chiles for 10 - 12 minutes, until a dark smoky.
• Now use a blender or a food processor to blitz together all the paste ingredients until smooth, adding a little more oil.

PAK CHOI SALAD

• Place the Pak Choi on the grill and grill for 5 minutes, turning them regularly.
• Once they are grilled chop the Pak Choi and throw it into a salad bowl with the rocket salad.
• Add the sliced avocado and toasted pine nuts.
• Grate fresh Grana Padano over the salad and finish it off with some olive oil and freshly squeezed lemon juice.