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For the tortillas:

Fry tortillas  2 min each side, set aside and cover with a kitchen cloth.



Add a tablespoon of vegetable oil into a heavy medium non-stick pan, add the marinated prawns, cook for 2 min. Serve each tortilla with 2 prawns and coriander. Lime juice.


BBQ Trout:

Fill a pot with water, heat to 75C to 80C, poach the vacuum-sealed bag into hot water for 5 min. Let this rest for 2 min. Gently open the bag and spread onto the tortilla. Garnish with pickled celery. Squeeze lime


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