Crab Parcels with Harissa

2 Dressed Crabs
2 Spring Onions, thinly sliced
1 Tbsp Harissa
1/4 Preserved Lemon
Filo Pastry

Finely chop the peel of the preserved lemon. Mix the crab meat, spring onions, harissa and lemon together in a bowl. Season to taste. Divide the mixture into four portions. Lay each portion on a sheet of the pastry and wrap into a flat rectangular parcel. Fry in 100ml of oil until golden brown.

Try serving on a bed of lentil salad.

Hake with Vegetables and Chorizo

1 piece Hake fillet
1 small white onion, finely chopped
2 cloves garlic, finely chopped
100 gms Chorizo,
2 Handfulls Choi Sum
White wine

Fry the chorizo over a medium heat in a little oil until it is just beginning to crisp up. Add the onion and garlic and continue to fry until the onion has started to soften. Deglaze with a little of the wine, add the choi sum and cover. Cook for a few minutes until the greens are al dente. There should be enough salt from the chorizo, but adjust the seasoning to taste. Set aside.

Rub a little oil onto the hake fillet. Heat a heavy frying pan over a high heat and then add the hake fillets, skin side down. Cook for about 6 minutes until done. Serve the hake on a bed of the greens.