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BBQ:Char-grilled Tuna with fiery pepper puree

4 tuna steaks
finely grated rind and juice of 1 lime
2tbsp olive oil
salt & black pepper
2 red peppers,seeded & halved
1 small onion
2 cloves garlic,crushed
2 red chillies
1 slice white bread without crusts,dried
3tbsp olive oil,plus some for brushing
lime wedges,to serve

Place the tuna in a dish.Sprinkle over the lime rind,juice,oil and salt and pepper.Cover and refrigerate until needed.To make the pepper puree,brush the pepper halves with a little oil and cook them,skin-side down,on a hot bbq,until the skin is blackened.Place the onion in its skin on the bbq and cook until browned,turning occasionally.Leave to cool slightly,covered with a clean cloth,and then remove the skins from the peppers and onions.Place the peppers,onion,garlic,chillies,bread and oil in a food processor.Process until smooth.Add salt to taste.Lift the tuna steaks from the marinade and cook them on a hot bbq for 8-10 mins,turning once,until golden brown.Serve with the pepper puree,lime wedges and crusty bread.


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198g can sweetcorn,drained
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1 med egg,beaten

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4 bananas,sliced
300ml whipped cream
250g pack digestives
1 can of carnation caramel
100g melted butter
some chocolate

Crush the biscuits in a bowl and add the butter.Press into a round cake tin (20cm) then leave to set in the fridge.Spread the carnation caramel straight from the tin onto the base,top with the slice bananas.Finish by spooning on the cream and grating over the chocolate.

Vegetarian scotch broth

2tbsp oil
1 med onion,chopped
1 small leek,sliced
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125g swede,cut into small cubes
100g great scot pearl barley
100g great scot dried green lentils
few sprigs thyme
1.2 litres veg stock
200g bag sliced curly kale
crusty bread to serve

Heat oil in a large pan and cook onion and leeks until soft.Add carrots and swede and cook for 2-3 min.Stir in barley,lentils,thyme and stock and bring to the boil for 5 min.Cover the pan,reduce the heat and simmer gently for 35 min.Add the kale and cook for 10-15 min or until the barley and kale are tender.Serve with crusty bread.