This dish is a fresh, zesty plate of loveliness that combines the mellow, creamy, gently salty flavour of the raw fish with the brightness of the Amalfi Coast orange. 600 gr fish fillet, skinned and pinboned 1 cup of fresh herbs leaf 2 Amalfi Coast oranges, 1 halved and 1 segmented 3 tablespoon fresh celery sea salt extra-virgin olive oil juice and zest of 1 lemon chives Chill the fish in the fridge for at least an hour - it makes it easier to handle. Take a very sharp knife,

Lemon skin is so oily that hot bread asksed me for! 1 lemon 1 small bunch of basil 50 g of rocket 1 fresh red chilli, finely sliced extra virgin olive oil 4 slices bread 1 clove of garlic 4 ripe cherry tomatoes sea salt Place a griddle pan over a high heat and toast the bread slices for around 3 to 4 minutes. Remove the toasted bread to a serving board, then rub first with lemon skin and after halve the garlic clove and rub all over one side of the bread. Drizzle over a littl