First course: Smoked salmon, pink grapefruit and avocado salad, with two types of dressing

Serves: 4 to 6 Ingredients and method for the marmalade sour cream dressing 50g marmalade

100g sour cream or crème fraîche

Simply mix together and season lightly with salt and pepper.

Ingredients and method for the sweet pink grapefruit dressing 50g caster sugar

Juice of 2 pink grapefruits 1tsp cornflour mixed with 1 or 2tsp water

100ml olive oil

Boil the sugar and pink grapefruit juice.

Once the sugar has dissolved and the liquid is boiling, whisk in the cornflour mix to thicken and leave to cool.

Once cool, whisk in the olive oil and season with salt and pepper.

Ingredients and method for the salad 200g pre-sliced smoked salmon 50g French beans, split

lengthways and blanched for 30 to 40 seconds

1 small cucumber, peeled, seeded and sliced

1 green apple, peeled, quartered, cored and diced

6 radishes, top and tailed, and cut into slices or wedges

2-3 spring onions, sliced

1-2 avocados, diced into 1-2cm chunks

Rocket leaves Marmalade sour cream dressing and pink grapefruit dressing (as above)

Spread half the marmalade sour cream onto a large plate or serving dish.

Arrange the smoked salmon slices in a rustic fashion on top of the dressing.

Mix the French beans, cucumbers, apples, radishes, spring onions and avocados, seasoning them with salt and pepper. Drizzle the mix with some of the pink grapefruit dressing before spooning over and between the smoked salmon. Scatter the rocket leaves on top, finishing the salad with drops of the marmalade sour cream and pink grapefruit dressing.