Tuna with Lemon & Chilli dressing
Zest & Juice of 2 lemons; 50g castor sugar; 1 red chilli deseeded & chopped; 1/2 tsp coriander. 4 tuna steaks.
Put lemon juice in a small pan with 2 tablespoon of water, add sugar and stir over low heat. Stir in chilli, ground coriander and lemon zest.
Rub both sides of tuna with oil and cook in frypan for 3-4 minutes each side or until cooked through. Serve with the lemon sauce

Leek Risotto

10g butter
1 tsp olive oil
1 onion peeled and finely chopped
1 tsp dried rosemary
200g risotto rice
3 medium leeks sliced
800ml hot vegetable stock
100g soft cream cheese

In saucepan heat butter and oil. Add the onion & rosemary and cook for 5 min. Then add leeks and cook for a further 10 min, do not brown. Add the rice and stir to make sure grains are covered in mixture. Now begin to add stock a ladle at a time, stir occasionally until liquid has been absorbed before adding another ladleful until rice is tender and creamy.

Remove from the heat and stir in the cream cheese until just melted. Add lots of ground black pepper to serve.

It can look very pale and uninteresting so add red pepper to give it some colour