Ingredients:
* 1/2 yellow/red pepper
* 5 green beans
* grated cheese
* 2 slices of bread
* cajun spice

Instructions:
Pre-heat a frying pan at the highest heat for two minutes with a drizzle of extra-virgin olive oil.

Lightly fry the cajun seasoned peppers with the green beans in the pan for about five minutes.

Add your fried mixture with cheese to the centre of two slices of bread (buttered on both sides). Fry the sandwich on both sides until golden brown.

Serve with a side of lettuce or potato sald for the perfect summer lunch.

Ingredients:
* 50g thick rice noodles
* 2 tablespoons of vegetable oil
* 2cm piece of ginger, peeled and grated
* 75g laksa paste
* 4 small squid, sliced into rings(150g approx)
* 150g peeled prawns
* 16 fresh mussels, cleaned
* 4 small thai-style fishcakes, halved (optional)
* 500ml fish or vegetable or fish stock
* 200g can of coconut milk
* 50g beansprouts
* 1/8 cucumber, thinly sliced into strips
* 4 spring onions, shredded
* coriander or Vietnamese mint to garnish

Instructions:
Place the noodles into a large pan of boiling water. Turn off the heat and leave them for 3 minutes until they are soft.

Drain them, cool them in cold water and drain again. Set aside.

Heat the oil in a sauté pan and add the ginger. Fry for a minute and then add the laksa paste. Stir well and fry for a further minute until the paste starts to release its aromas.

Add the seafood and fishcakes. Cook for 2 minutes until the squid is opaque. Add the stock and coconut milk. Bring to the boil and simmer for 3-4 minutes until the mussels open out and the squid is tender.

Finally stir in the noodles and beansprouts. Top with the cucumber, spring onions and leaves to serve.