Griddled Halloumi with Spiced Couscous

175g couscous
1/2 tsp each cinnamon, cumin and coriander
vegetables, such as tomatoes, courgette, broccoli, sugarsnap peas
300ml hot vegetable stock
250g halloumi cheese
juice of 1/2 lemon
drizzle of olive oil

Mix the couscous with spices in a bowl, pour over the hot stock, then cover and leave to stand for 5 minutes. Heat a griddle pan. Cut the halloumi into 6-8 slices and cookquickly on each side for 2 minutes. Mix the vegetables (griddled courgette slices, steamed broccoli and peas) and tomatoes into the couscous, squeeze in the lemon juice and drizzle with oil. Pile onto two plates and top with the halloumi.

Soupe de fruits de mer Manhattan

60 g butter
3 slices smoked ham
2 onions
3 garlic cloves
2 celery sticks
3 potatoes
1 l fish or chicken stock
3 tbsp. fresh thyme
12 king prawns
425 g canned chopped tomatoes
375 g fish fillet
2 tbsp chopped parsley
lemon rind for serving

Melt the butter in a large saucepan, add chopped ham, onions, garlic and sliced celery. Fry a bit constantly stirring. Add peeled and sliced potatoes, pour in the stock and add thyme. Boil on medium heat for about 15 min. Then add tomatoes, prawns, fish and cook for another 5-10 minutes. Season to taste and add parsley. Decorate with lemon rind.

Chicken fillet with asparagus