Griddled Rocket Pesto Scallops and Prawns (picture above)

Preparation Time: 5 minutes
Cooking Time: 4-5 minutes
Serves: 6 - 8

12 scallops
12 raw tiger prawn tails
4 tbsp Sacla’ Wild Rocket pesto
4 tbsp mayonnaise

• Toss the scallops and prawns in half the Sacla’ Wild Rocket pesto.
• Next heat a griddle or frying pan until it’s hot and brush with a little oil.
• Add the scallops to the pan and cook for 1 minute, then turn and add the prawns. Cook for a further 1-2 minutes until the scallops are just set and the prawns are deliciously pink on both sides and cooked through. (You may need to do this in batches.)
• Next mix the remaining Sacla’ Wild Rocket pesto with the mayonnaise and chill until ready to use.
• Serve the scallops and prawns with the pesto dip.  After you, they’ll be the most popular dish at the party!

Chilled Tomato and Wild Rocket Pesto Soup

Preparation time: 20 minutes, plus overnight marinating
Serves: 6

1kg ripe tomatoes, roughly chopped
1 green pepper, deseeded and roughly chopped
1 onion, chopped
2 cloves garlic, crushed
3 tbsp Sacla’ Wild Rocket Pesto
Salt and freshly ground pepper

• First place the tomatoes, green pepper, onion and garlic in a large bowl.  Add 2 tbsp of Sacla’ Wild Rocket Pesto and mix thoroughly.
• Then leave to marinate overnight, or for at least 8 hours, to let the flavours combine and deepen.
• The next day place the tomato mix into a processor and process until smooth.
• Give the soup a taste and season with salt and pepper.
• Finally serve in bowls and drizzle with the remaining pesto.

Fennel Pesto Rolled Sole

Preparation Time: 10 minutes
Cooking Time: 20 minutes
Serves: 4

Ingredients:
4 x 170g plaice or lemon sole fillets, skinned
2 courgettes
2 tbsp Sacla’ Italian Fennel Pesto
1 tbsp lemon flavoured olive oil
salt and black pepper 

• Preheat the oven to 190°C/375°F/Gas Mark 5.
• Next place the sole fillets on a board with the skinned side facing up.
• Now thinly slice the courgettes lengthways. A good trick is to use a potato peeler.
• Then spread each fillet with Sacla’ Italian Fennel pesto and top with two slices of courgettes.
• Now roll up the fish from head to tail and arrange in an ovenproof dish.
• Finally add a touch of salt and pepper and drizzle with lemon oil. Cover and bake for 15-20 minutes. Serve with your choice of fresh green vegetables

Coriander Pesto and Coconut Mussels

Preparation Time: 10 minutes
Cooking Time: 10 minutes
Serves: 2

30g butter
2 shallots, finely chopped
2 tbsp Sacla’ Coriander pesto
100ml white wine
400g coconut milk
2 tbsp lime juice
2kg fresh mussels, washed and scrubbed and debearded

• First melt the butter in a large saucepan and cook the shallots, until soft and transparent.
• Next add the Sacla’ Coriander Pesto, wine, coconut milk and lime juice and bring to the boil. 
• Then add the mussels all at once, cover and cook them over a high heat for 4-5 minutes, shaking the pan occasionally to make sure they’re being cooked evenly.
• When all the mussels have opened (chuck out any that refuse to,) transfer to a heated serving dish, with a draining spoon, keeping the broth in the pan.
• Boil the broth vigorously for 3-4 minutes or until it’s reduced.
• Finally pour the broth over the mussels, serve with French bread and enjoy!