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A tasty and nutritious seafood dish, perfect for the upcoming summer months when plenty of fresh fish is available.

Preparation & Cooking Time: 60 minutes

Serves: 4


You will need:

For the filling:

Lamb Brand Breadcrumbs 100g

Lamb Brand Pine Nuts 25g, chopped

Lamb Brand Garlic Powder 2 tsp

Lamb Brand Table Salt to taste

Lamb Brand Ground Black Pepper to taste

Life Sun-dried Tomatoes 6, chopped

Calamari 4 large, cleaned with head separated from the body 

Tuna chunks 1 large can (about 160g)

Capers 3 tbsp

Green Olives 3 tbsp, chopped

For the sauce:

Lamb Brand Couscous 300g

Lamb Brand Oregano 1tbsp

Lamb Brand Table Salt to taste

Lamb Brand Castor Sugar 1tsp

Lamb Brand Ground Black Pepper to taste

Onion 1 large, chopped

Garlic 6 cloves, chopped

Tomato paste 2 tbsp

Red Ripe Tomatoes 800g, peeled and chopped

Olive Oil 2tbsp

Red Wine 120ml

Fish Cube 1, crumbled

All you have to do is:

Place the breadcrumbs, pine nuts, garlic powder, sun-dried tomatoes, tuna, capers, olives, salt and pepper in a large bowl and mix well.

Fill each Calamari to the top and use a toothpick to close.

For sauce; warm up the oil on a pot, then sauté the onion and garlic until soft. Add oregano and fish cube and stir. Add tomatoes, tomato paste and castor sugar and mix well. Leave to cook for about 5 minutes.  Add the stuffed calamari and their heads.

Cover and let simmer for another 30 minutes.

In the meantime prepare couscous as per packet instructions, when ready serve the calamari on a bed of couscous topped with the prepared sauce.


A spicy seafood spaghetti dish, perfect for impressing dinner guests!


You will need:

Che Pasta spaghetti, 350g/12oz  

Lamb Brand Table Salt

Lamb Brand ground black pepper

Fresh clams, 4oz

Sea salt, 1 tsp. 

Large tomato, 1

Extra virgin olive oil, 4 tbsp. 

Garlic cloves, 4 (finely sliced)

Shallot, 1 large

Red chili, 1 long

White wine, 150ml 

Fresh flat leaf parsley, 1 oz. bunch

All you have to do is:

1.Rinse the clams well and scrub if necessary in cold water. Cover with lots of cold water and leave to stand for 20 minutes to give the clams a chance to dislodge any sand that might be present inside the shells. (Don’t leave for any longer than 20 minutes.)

2.Half-fill your largest saucepan with cold water, add the salt and bring to the boil. Mark a cross through the skin in the base of the tomato and lower gently into the bubbling water. Leave for 30 seconds and then remove with a slotted spoon or tongs, place on a chopping board and leave until cool enough to handle.

3.Return the water to the boil and gradually add the spaghetti, pushing down and separating the strands as it enters the water. Stir well as it begins to soften and return to the boil. Cook for 10 minutes, or according packet instructions, until al dente.

4.While the spaghetti is boiling, remove the clams from the bowl they have been soaking in with a slotted spoon, rinse in a colander and transfer to a clean bowl.

5.Heat the oil in a large non-stick, lidded pan or wide-based saucepan. Very gently fry the garlic, shallot and chili for five minutes, or until well softened, stirring regularly. Slip the skin off the tomato and discard. Cut the tomato into quarters, throw away the seeds, and cut the tomato flesh into 1cm/½in dice.

6.Increase the heat under the pan to high, add the tomatoes and cook for a minute, stirring. Pour the wine into the pan and bring to a simmer. Add the clams and stir well. Cover with a tight-fitting lid and cook for one minute. Carefully give the pan a good shake, holding the lid firmly in place, and cook for two minutes.

7.Remove the lid, stir the clams with a wooden spoon and cook for a further 30-60 seconds, or until the clams have all opened. Remove the pan from the heat, pick through the clams and discard any that haven’t remained shut. Season the clam mixture well with salt and freshly ground black pepper.

8.Drain the pasta in a large colander and return to the saucepan. Tip all the clam mixture into the saucepan, scatter over the chopped parsley, season with ground black pepper and toss well.


Try this oriental twist to rice for dinner! Delcious!


You will need:

Lamb Brand long grain rice, (3 cups cooked 1 cup raw).

Lamb Brand table salt, 1tsp. 

Soy sauce, 2 tsp. 

Chinese rice wine or gin, 2 tbsp.

Oyster sauce, 1 Tbs.

Granulated sugar, 2 tsp.

Toasted sesame oil, 2 tsp.

White pepper

Eggs, 3

Peanut oil, 3 Tbs.

Minced fresh ginger, 1 ½ Tbsp.

Minced garlic, (3 to 4 cloves)

Shrimps, shelled & deveined

3 scallions, trimmed (white and green parts finely sliced)


1.In a small bowl, mix the soy sauce, rice wine or gin, oyster sauce, sugar, sesame oil, 1/2 tsp. salt, and a pinch of white pepper. 

2.In another small bowl, beat the eggs with 1/4 tsp. salt and a pinch of white pepper.

3. Heat a 12-inch skillet or large wok over high heat for 45 seconds.

4.Swirl 1 Tbs. of the peanut oil in the pan to coat the bottom.

5.Add the eggs and scramble them gently with a spatula as they cook until they’re still a little soft and loose. 

6.Remove from the heat and cut the egg into small pieces with the spatula; it will finish cooking as you do this. Transfer to a bowl.

7.Wipe the pan and spatula clean with paper towels. 

8.Heat the pan over high heat for 45 seconds. 

9.Pour in the remaining 2 Tbs. peanut oil and swirl to coat the pan. 

10.Add the ginger and garlic. 

11.Stir constantly with the spatula until the garlic is light brown, about 10 seconds. 

12.Immediately add the shrimp; stir constantly until it’s opaque, about 1 minute. 

13.Add the cooked rice. Cook, stirring constantly, for 2 minutes. 

14.Reduce the heat to low. Stir the soy sauce mixture and then drizzle it over the rice.

15.Stir well to completely coat the rice and mix the ingredients.

16.Add the scrambled egg and mix well. Add the scallions and mix well. 

17.Taste and add salt if necessary. Transfer the rice to a bowl and serve.


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