Green Gazpacho soup

Ingredients for 4 servings: 1 cup of peeled chopped green melon 1 cup of peeled and sliced cucumber with no seeds ½ bunch of spring onion chopped ¼ cup of chopped green bell pepper ½ cup of chopped fennel bulb 2 pieces chopped green apples 3 cups apple juice ¼ cup olive oil ¼ cup lemon juice ½ cup of parsley ½ cup of cilantro 1 cup of rustic bread cubes 4 cloves garlic confit Salt and pepper to taste

Method: Place all of the ingredients together in a blender and process until very smooth. Strain the soup and chill

Dungeness Crab salad to be served optional with the Gazpacho

Ingredients for 4 servings: 4 oz Dungeness crab 1 Roma tomato peeled, de seeded and finely chopped 1 table spoon red onion finely chopped 1 table spoon chopped chives Few drops of Calabrian chili oil Zest of 1 lemon 1 table spoon extra virgin olive oil Salt and pepper to taste

Mallorcan Almond Tart

Ingredients: 5 whole eggs 6 ounce of icing sugar 6 ounce of ground almonds Finely grated zest of 1 lemon Finely grated zest of 1 orange 1 teaspoon of cinnamon powder

Method: Beat in the mixer with the whisk to make a sabayon the whole eggs, sugar orange and lemon zest until light and fluffy as for a Genoise sponge. Gently fold in the sifted ground almonds and cinnamon powder. Spread the mixture 1 inch high into an 8 inch lined cake tin. Bake in a warm oven 350 for twenty to twenty five minutes. Leave to cool, turn upside down and peel off the baking parchment.

Serving ideas:

Most traditional: The almond tart is great dusted with icing sugar, presented whole then sliced.

Summer: Fill the cavity with Chantilly cream and fresh berries, dust with powdered sugar “Delicous”

Chef’s secret salad

Salad ingredients: 1 cup ½ inch cubes water melon 1 cup ½ inch cubes cantaloupe melon 1 cup ½ inch cubes honeydew melon 1 cup wild arugula ¼ cup torn basil ¼ cup crumbles feta cheese ¼ cup sun dried tomatoes Juice of one lemon Salt and pepper to taste

Method: Place all the ingredients except for the Feta cheese in a bowl or a lunch box. Season with salt and freshly ground black pepper to taste, go easy on the salt as the Feta cheese is salty. Sprinkle the crumbled feta cheese on the top of the salad. Place the lemon cut into 4 wedges on top of the salad. Just before eating the salad squeeze the lemon juice and mix in well before eating.

Chefs notes: This salad is very simple to make very low in calories and full of vitamins, low fat. Change the fruits or cheese to your liking,