Mussel tacos.

• 600 g pre-cooked mussels, thawed and well drained
• ~6 celery sticks, finely sliced (a lot — it's a feature)
• 1 carrot, finely diced or grated
• 2 onions, chopped
• 2 garlic cloves, minced
• ~1 tbsp fresh ginger, chopped or grated
• A small handful of dill, chopped
• 1 dl (100 ml) white wine
• Coconut oil, to fry
• Salt and black pepper
• Optional: fresh chilli (heat) and/or capsicum (colour)

Sweat the celery, carrot and onion in coconut oil until soft — give the celery a little extra time to lose its raw edge. Add the garlic, ginger, and chilli or capsicum if using. Pour in the wine and reduce until nearly dry. Fold in the mussels and dill and heat through for a couple of minutes — no longer, or the mussels turn rubbery. Season to taste at the end.

• 350 g mango, diced
• 200 g cherry tomatoes, quartered
• 1 cucumber, diced
• 2 nectarines, diced
• 1 leek or a few spring onions, finely sliced
• ~75 g pomegranate seeds
• Juice of 1 lime
• Salt
• Basil & mint oil, to dress

Dice everything small and toss with lime juice, salt and a few spoonfuls of the basil & mint oil. Fold the pomegranate seeds in last so they keep their pop. Drain the mango well before adding, or the salsa turns watery.

• ~1 dl olive oil
• ~1 basil plant (leaves)
• ~1 mint plant (leaves)
• Peel of 1 lime

Blend to a loose, vivid green oil. Use it through the salsa, a little in the couscous, and as a finishing drizzle. For a longer shelf life and brighter colour, blanch the herbs for 10 seconds and shock in ice water before blending.

• ~1 dl dry couscous
• Vegetable stock
• A splash of olive / herb oil

Pour roughly an equal volume of hot stock over the couscous, cover, rest, then fluff with a fork and stir through a little olive or herb oil.

• ~1 fennel bulb, sliced thin
• 3-2-1 brine (3 parts water : 2 parts sugar : 1 part vinegar), enough to cover

Bring the brine to a boil, pour over the fennel, and let it cool. Best made a few hours ahead — even better the day before. Keeps for weeks in the fridge.