THE TIN FISH RECIPES

Steps:

• 1. For the marinade, peel and crush the garlic into a shallow bowl. Peel and finely grate in the ginger, followed by the zest of half the lime.
  2. Next, add the soy, juice from half the lime, the honey and oil and mix together well.
  3. Preheat the grill to medium and line a baking tray with tin foil.
  4. Check that there aren’t any stray bones lurking in the salmon fillets, then cut them up into 2.5cm cubes. Toss them in the marinade and leave for around 10 minutes to absorb the flavour.
  5. Thread the salmon onto 2 large or 4 small skewers (soak them first, if wooden), but don’t push the pieces too tightly together, then place onto the tray.
  6. Grill for around 8 to 10 minutes, or until beautifully glazed and cooked through, turning regularly and brushing with leftover marinade.
  7. Toast the sesame seeds (if using) in a dry non-stick frying pan until golden, then tip onto a plate and leave to cool.
  8. Once cooked, transfer the skewers to a plate and sprinkle with the toasted same seeds (if using), dunking the cubes of salmon in any that escape onto the plate.
  9. Cut the remaining lime into wedges for squeezing over. Delicious served with plenty of greens and brown rice or noodles.

Steps:

• 1. Trim and finely chop the fennel, leek, celery and chilli, and peel and finely chop the garlic. Roughly chop the tomatoes, pick the thyme leaves and chop the fish into chunks.
  2. Gently cook the fennel, leek, celery, most of the chilli and the garlic in olive oil over a medium heat, until soft.
  3. Add 1 litre water and the wine, bring to the boil, then reduce heat and simmer until vegetables are cooked.
  4. Add the tomatoes, thyme and fish. When fish turns opaque, add the prawns, mussels or clams and simmer for 2 minutes until prawns are cooked and mussels are open.
  5. Season and serve with a drizzle of extra virgin olive oil and a scattering of fresh chilli.