Cals per serving for 4 as a starter;

Cals per serving for 4 as a main course

Ingredients:

about 200g (7oz) filo pastry

25g (loz) butter, melted

15ml(l level tbsp) poppy seeds

large pinch saffron

200ml tub creme

salt and ground black pepper

125g (4oz) French beans

225g(8oz) slim asparagus tips

125g (4oz) broad beans

60ml (4tbsp) Orange Vinaigrette

two 700g (I ½ lb)cooked lobsters

fresh chervil to garnish

lime slices to serve

Method:

1. Cut 16 squares of filo pastry, each 18cm (7in). Brush the squares with melted butter and layer four on top of each other to form a star shape. Place four ovenproof saucers upside down on a baking sheet. Brush with melted butter. Sprinkle filo shapes with poppy seeds and press each star shape on to a saucer. Cook at 190°С (375°F) mark 5 for 7 min or until golden. Cool, then ease off the saucers and set aside.

2. Place saffron in a small bowl, then pour on 15ml (l tbsp) boiling water and leave to stand for 15min. Mix the soaking liquid and the saffron strands into the creme and season with salt and ground black pepper. Cover and chill.

3. Trim the French beans, then cook in boiling, salted water for about 5min until they're just tender. Drain, then plunge immediately into ice-cold water. Cook the asparagus and broad beans in the same way for 3min. Drain all the vegetables and dry on absorbent kitchen paper. Place in a large bowl and toss in sufficient Orange Vinaigrette to moisten. Season to taste. Remove the lobster meat from the claws and from the tail.

4. To serve, divide the vegetables between the pastry cases. Add the lobster meat and a spoonful of the cream. Garnish with chopped chervil and serve with lime slices.

MUSSEL & SAFFRON PILAFF

Preparation time: 10 min, plus soaking

Cooking time: about 30min

Cals per serving

Ingredients:

1large onion

1 large pinch saffron
60 ml (4tbsp) oil

2 garlic cloves

225g (8oz) long-grain rice

600ml (I pint) light stock

1 bay leaf

salt and ground black pepper

450g (1 lb) cooked mussels in the shell

50g (2oz) dried currants

Method:

1. Finely chop the onion. Soak the saffron in 90ml (6tbsp) boiling water for 15 min. 2. Heat the oil in a flameproof casserole, add the onion and cook slowly for 7 – 10 min or until soft and golden. Crush the garlic, add to onion and cook for 30sec before adding the rice. Cook, stirring, for l - 2min. Pour on the stock, then add the saffron and its soaking liquid. Add the bay leaf, season well with salt and black pepper and bring to boil.

3. Cover and cook at 190°C mark 5 for 15-20min or until the rice is tender but still retains some bite.

4. Add the mussels (with their sauce) and the currants to the casserole, cover and return to the oven for 10 min or until the mussels are hot.

MUSSEL, LEEK & HERB SALAD

Preparation time: 10 min, plus draining and drying

Cooking time: 5-10 min

Cals per serving

Ingredients:

This simple disk is a delicious starter or light lunch.

700g (1 ½ lb) trimmed baby leeks

salt and ground black pepper

1 lemon

2,5ml (½level tsp) Dijon mustard

90ml (6tbsp) olive oil

60ml (4 leveltbsp) roughly chopped fresh chervil or parsley

30ml (2 level tbsp) chopped chives

900g (2 lb) cooked mussels in the shell (see Cookery Editor's Tips)

orange wedges to garnish

Method:

1. Cook the leeks in boiling, salted water until just tender, then drain and plunge immediately into ice-cold water. Drain and dry well onabsorbent kitchen paper.

2. Squeeze the juice from the lemon. Place 30ml (2(tbsp) lemon juice in a bowl; season and add the Dijon mustard. Whisk together until well combined, then whisk in the olive oil. Toss the leeks with a little of the dressing, season, cover and chill. Reserve remaining dressing.

3. Just before serving, mix the chopped herbs into reserved dressing. Reheat the mussels according to packet instructions, then pour the dressing over. Spoon the hot mussels over the leeks and serve immediately, garnished with orange wedges.

CRAB & ORANGE SALAD

Preparation time: 25min

Cals per serving

Ingredients:

1 orange

salt and ground black pepper

2,5ml ( ½ level tsp) Dijon mustard

10ml (2tsp) wine vinegar

90ml (6tbsp) olive oil

2 small dressed crabs, each with about 100g (3 ½ oz) crab meat
10ml (2 level tsp) chopped, fresh

flat-leafed parsley

1 loaf focaccia bread

olives and lemon slices to serve

Method:

1. For the Orange Vinaigrette, grate the rind and squeeze the juice of the orange. Place the rind and 60ml (4tbsp) orange juice in a small bowl with salt and ground black pepper, the Dijon mustard and wine vinegar. Whisk together until thoroughly combined, then whisk in the olive oil.

2. Place the white crab meat in a small bowl and moisten with some of the vinaigrette; adjust the seasoning if necessary. Take a 6,5cm pastry cutter and place on a serving plate. Spoon half the brown crab meat into the base, then top with half the white. Sprinkle with the chopped fresh parsley and a little extra vinaigrette. Carefully remove the pastry cutter to leave a neat round of crab. Repeat on another plate with the remaining crab.

3. Drizzle a little extra dressing around the crab and serve with grilled sticks of buttered focaccia, olives and lemon slices.

HOT DEVILLED CRAB

Preparation time: 30min

Cooking time: 30min

Cals per serving

Ingredients:

6 spring onions

20ml (4 level tsp) Dijon mustard

10ml (2 level tsp) hot horseradish

10ml (2tsp) Worcestershire sauce

60ml (4tbsp) fromage frais

105ml (7 level tbsp) fresh breadcrumbs

2 medium cooked dressed crabs, each with about 225g crab meat

2 large eggs

pinch cayenne pepper

salt and ground black pepper

15g ( ½ oz) grated Parmesan cheese

30ml (2 level tbsp) ground almonds

25g butter

rocket salad, prawns, lemon slices and grated Parmesan to serve

Method:

1. Finely chop spring onions. Mix with the next four ingredients, 60ml (4 level tbsp) breadcrumbs, the crab meat and egg yolks. Add cayenne pepper and season well.

2. Whisk egg whites until they form soft peaks; fold into the crab mixture. Spoon into the crab shells; place in an ovenproof dish.

3. Mix remaining breadcrumbs with cheese and almonds; sprinkle over crab. Melt butter; drizzle over. Cook at 220°C mark 7 for 30min or until hot to centre.

4. Serve with rocket salad, prawns, lemon slices and Parmesan.

CHICKEN AND APPLE SALAD

Ingredients:

6oz/175g Iceberg or crisp lettuce heart, shredded

4oz/100g red cabbage, finely shredded

12oz/350g cooked chicken

1 Golden Delicious or 1 Jonagold apple

2 Discovery, 2 Red Chief or 2 Royal Gala apples

2oz/50g walnut pieces

Dressing

1 tbsp clear honey

1 tbsp orange juice