YOU TO GET OUT THE GRILL

Serves 2 INGREDIENTS

1/2 tin pineapple chunks 1 tsp crushed chilli flakes 1/2 red onion, chopped Pinch garlic granules Handful of coriander

1/2 lemon, juiced

300g prawns, peeled and cooked

1/2 tsp paprika

2 tbsp olive oil

Taco shells

2 tbsp sour cream Handful of coriander

METHOD

To make the salsa, add the pineapple, chilli flakes, onion, garlic, coriander and lemon into a bowl and mix. In another bowl, mix the prawns, paprika and olive oil together. Bake taco shells to instructions. Fill shells with salsa, top with prawns and drizzle with sour cream.

Garnish with coriander.

These look really pretty stacked up. Don’t bring them out into the garden in ones or twos, make a big display on a whole tray

My wife’s family are Italian and, to them, this is the proper way of eating.

160g pitted green olives

160g artichokes in oil

200g provolone cheese, cubed 150g of salami, cubed

250g mozzarella pearls 80ml olive oil

40ml red wine vinegar 1 tsp of sugar

1 tsp dried oregano

Don’t serve lemon slices with food – they’re for your drink – use wedges instead. For juice, squeeze half a lemon through your fingers to catch those pesky pips

Handful of fresh basil leaves Crusty bread, to serve

Put the olives, artichokes, provolone cheese, salami and mozzarella into a large bowl. To make the dressing, combine olive oil, red wine vinegar and the sugar and oregano.

Give the dressing a good stir, then pour it over the salad ingredients.

Add a handful of torn basil leaves, and serve with crusty bread.

This delicious fish dish is my father-in-law’s absolute favourite.

Bamboo skewers 20 sardines, cleaned and gutted with heads left on Salt and pepper

Olive oil

3 tbsp chopped parsley 1 garlic clove, very finely chopped

2 tbsp of chopped capers Lemon wedges, to serve (see top tip above)

Soak bamboo skewers in cold water for 30 mins. This will stop the skewers from burning during grilling.

Pre-heat the grill to a medium-high heat, then take a bamboo skewer and pierce each sardine from head to tail. Season the sardines with salt and pepper and drizzle on a little bit of olive oil. Place the skewers on a grill and cook for approximately 3 minutes on each side.

Make the dressing by mixing the parsley, garlic and capers together. Season with salt and a little bit of oil.

Lay your grilled sardines on a large plate and pour over your zingy, herby dressing. Serve.

GREGG SAYS: This tasty side dish has all the lovely crunch, sharpness and creaminess of coleslaw without the fat or the calories.

INGREDIENTS

250g red cabbage, finely shredded

250g white cabbage, finely shredded

2 red peppers, deseeded and finely shredded

1 red onion, finely sliced

3 carrots, peeled and grated Juice of 1 lime

Splash of orange juice

100g light mayonnaise

30g natural yoghurt

Salt

Pepper

METHOD

Place all of the prepared veg into a bowl, then add a splash of orange juice and lime. Mix in the mayonnaise and yoghurt, and stir well until it’s all coated. Season with salt and pepper to taste, then cover and chill.

Gregg Wallace’s ShowMe.Fit is a subscription website costing £7 per month with exercises, recipes and healthy living advice

GREGG SAYS: INGREDIENTS METHOD

Serves 4

Serves 4

Serves 4 to 6 GREGG SAYS: INGREDIENTS Serve with good bread, white wine and some opera music in the background

METHOD