Giant cous-cous with cucumber and king prawns

Ingredients 150g Giant (aka Israeli) cous-cous (I bought mine from Millie's Organic in Leeds), 1/4 cucumber, 2 limes, basil oil, 10g freshly chopped mint, 150g cooked and peeled king prawns, 100g passata tomatoes.

Serves: 2 Preparation: 10 minutes

Cous-cous is made using semolina which has been sprinkled with water, hand rolled and then passed through a sieve, dusted with more semolina and rolled and passed through again to form the granules that you can buy in the shops. Cous-cous in Israel has a much larger granule and personally I prefer it, the texture is more like the bubbles in a tapioca pudding and it's absolutely delicious, absorbing flavour more intensely than the smaller grains do.

1) Pour the cous-cous into a pan of boiling salted water and stir through for 6-8 minutes before straining in a sieve and setting aside.

2) To make the dressing, squeeze the juice of 2 limes, a tablespoon of basil oil and the passata tomato into a pan and stir through.

3) Add some finely chopped mint and the prawns, then stir through the cous-cous.

4) Serve with chunky pieces of cucumber for a contrasting crunch. 

Fish pie

Ingredients 4 large potatoes, milk or cream, butter, parsley, 4 eggs, cod, salmon, smoked haddock, prawns, flour, onions

1) Peel the potatoes and quarter them, then boil in hot salted water

2) Hard boil your eggs, peel the shells from them and slice into halves

3) Layer the fish and prawns in an oven-proof dish and top with the egg halves

4) To make the parsley sauce finely dice half an onion and sautee in a pan with 3 tablespoons of butter. Stir in a little plain flour to thicken, add freshly chopped parsley and finish off with milk or cream

5) Mash the potatoes with a little milk or cream and a teaspoon of butter, pour the parsley sauce over the fish and pipe the mashed potato over the top

6) Bake in the oven for 25 minutes and serve