1 lb / 450 g large shrimp, peeled and deveined
1 tablespoon extra-virgin olive oil
1 tablespoon lemon zest
½ teaspoon red-pepper flakes
Kosher salt
¼ teaspoon black pepper
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
2 garlic cloves, minced

1 red, orange or yellow bell pepper, thinly sliced
1 hot green chile, such as serrano, seeded if desired, thinly sliced
1 ½ tablespoons / 22 ml sherry or red wine vinegar
Salt and black pepper
2 celery stalks, cut into ¼-inch dice
2 (5-ounce / 140 g) cans or 1 (7- to 8-ounce / 200–225 g) jar tuna packed in olive oil
¼ cup / 15 g fresh flat-leaf parsley leaves, coarsely chopped

2 cups / 400 g brown rice
1/4 cup / 60 ml soy sauce
2 tbsp grain vinegar
2 tbsp mirin
1 tbsp sesame oil
2 spring onions, finely sliced
1 clove garlic, finely grated
1 cm piece ginger, finely grated
1 tsp each black and white sesame seeds, toasted

1 lb / 450 g jumbo shrimp, peeled & deveined
1 tbsp olive oil
1 tbsp lime juice
1 tsp chili powder
1 clove garlic, minced
Salt & pepper to taste
2 cups / 330 g corn kernels (fresh or frozen)
2 tbsp mayonnaise
2 tbsp sour cream

2 Tbspn butter
1 Tbspn olive oil
1 brown onion, finely sliced
2 cloves garlic, finely chopped
Sea salt
Freshly ground black pepper
1 heaped Tbspn gluten-free flour
1 ½ cups / 360 ml whole milk
2 eggs, beaten

1¼ lb / 570 g skinless white fish (cod, hake or halibut), cut into 4 pieces
Salt and freshly ground black pepper
¼ cup / 60 g unsalted butter
3 tablespoons soy sauce
3 tablespoons unseasoned rice vinegar
1 (2-inch / 5 cm) piece unpeeled ginger, thinly sliced into rounds
3 cups / 340 g snow peas or snap peas (or a mix)
1 cup / 15 g coarsely chopped cilantro

1 lb / 450 g cod loin, cut into 4 fillets
¾ tsp salt
¼ tsp black pepper
1½ tbsp / 22 ml avocado oil
3 tbsp / 45 g salted butter, cut into cubes
1 sprig fresh rosemary
3 cloves garlic, finely minced
fresh lemon, for serving (optional)

1 tablespoon olive oil
1 onion, finely chopped
1 carrot, diced
2 cloves garlic, minced
1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
2 cups / 480 ml vegetable stock or water
1 tablespoon red wine vinegar
Salt and black pepper, to taste
1 cup / 200 g cooked lentils (dried green or Puy, or canned, rinsed and drained)

330 g / 11 oz thin white fish fillets, skinless, cut into 6 cm / 2.5" squares
1/4 tsp cooking/kosher salt
1/4 cup / 30 g rice flour
2 tbsp canola oil
2 tsp sesame oil
2 garlic cloves, finely minced with a knife
2 tsp ginger, finely minced with a knife
1 tsp chilli flakes / red pepper flakes
2 tbsp sriracha

2 lemons, thinly sliced
1 large skin-on salmon fillet (about 3 lb / 1.4 kg)
Kosher salt
Freshly ground black pepper
2 cloves garlic, finely chopped
6 tbsp / 85 g unsalted butter, melted
2 tbsp / 30 ml honey
1 tsp dried oregano
1 tsp finely chopped fresh thyme

2 scallions
2 tablespoons / 30 g ginger
1 small bunch cilantro
1 ½ tablespoons light soy sauce
1/8 teaspoon salt
1/8 teaspoon sugar
2 tablespoons / 30 ml hot water
10 oz / 280 g fillet of delicate white fish
2 tablespoons / 30 ml vegetable oil