I love this recipe.

Why?

Because it turns this humble ingredient, a can of tuna into something delicious.

Just open up and drain the tuna into a sieve just slightly flake that don't press it too hard, otherwise you'll dry out the tuna now these are water chestnuts, just slice them nice and thin.

You can buy them anywhere, any supermarket chestnuts in fresh ginger.

Get rid of that rough skin on the outside by grating the ginger.

You get to get all that really nice sort of juice and take your spring onions and just slice on an angle.

I like the texture of the water chestnut with a spring onion, touch your fresh coriander, lovely.

Next remove the seeds from a chilly to reduce its heat without losing any flavor.

And finally chop chiles cafe lime leaves, roll them up nice and tight.

Run your knife down the center once and just chop and that makes the fish cake nice and fragrant touch of salt, touch of pepper fish sauce.

Just lightly season the tuna to bind all those one of the ingredients.

Two whole eggs, give that a nice little whisk and then add your eggs, your hands in there, start mixing.

Get the mixture, roll it hand to hand the palm, pat them down nicely To Cook, add a little ground oil to a hot pan at the face of a clock.

We're gonna go from 12 all the way around.

First one in these fish cakes only take a few minutes to cook.

So keeping track of the order.

They go in the pan means you know which one to turn first.

Have a nice gentle little shake.

Make sure that nothing's sticking to the bottom spatula, two fingers on top.

Turn them over.

Beautiful.

That crackling noise is something you always want because the tune is already cooked so we're just lightly frying them.

You get a nice crisp outside and gently take them out.

You smell incredible.

Let them sit there.

I'm gonna make a really nice, delicious, simple dipping sauce.

Start off a little pinch of sugar, fish sauce, two tablespoons that gives it the saltiness, one Tablespoon of Rice Wine Vinegar and some fresh lime juice, squeeze all that lime in there.

You're fresh coriander, lots of coriander and in, give that hello mix and then you have the most amazing spicy tuna fish cakes who would've thought something as delicious that can come out of a can.

A simple supper in minutes.

That's so mouth watering the easy and delicious.

You're guaranteed to cook it again and again.

First up pasta with tomatoes, anchovies and chilies for the spicy sauce, sliced anchovies and garlic.

Next dry chilies grateful, keeping in the cupboard, add a hit of heat on demand, then add the anchovy oil to a hot pan and fry the chopped ingredients, add half cherry tomatoes, chopped black olives and salty capers cooked to combine the flavors in a separate pan boil dry spaghetti another great store cupboard staple when the pasta is tender but still firm drain, add to the sauce with a splash of the water, it's full of starch, which gives a great silky consistency, then season with pepper and topped with basil Packed with big bold flavors and ready in under 20 minutes past with tomatoes, anchovy and chilies.

My next deliciously different chili recipe is grilled corn with triple chili butter.

First the topping chopped coriander, then add softened butter, Soak chipotle chilies in hot water.

These are dried jalapenos, which have an amazing smoky flavor drain and chop mixed together in season.

Next fried corn on the cob in olive oil, you want a really wonderfully charred flavor.

When colored, add water to steam through to eat, smother the cobs in the butter and crumble over lancashire cheese, fantastically messy.

To eat.

Grilled corn with chipotle chili butter and utterly delicious smoky treat.

My final recipe is a chili classic jerk chicken.

Start by making the intense jerk marinade.

First scotch, bonnet chilies, they may be small but pack real heat and a fruity punch, then chopped garlic and fresh thyme for spice at ground cloves, cinnamon, nutmeg and allspice.

Season with salt and pepper and combined with olive oil.

Next score chicken legs so the hot spicy flavors get deep inside the meat, rub thoroughly with the jerk mix and marinade and olive oil To a hot dish, Brown the marinated chicken for 10 minutes, then add Worcestershire sauce.

Cover and cook in the oven at 220° for 20 minutes.

Hot spicy jerk chicken easy to make and finger licking good beef tacos with Wasabi mayo.

The great thing about street food is anything goes.

The only rule is they've got to be really fast and really tasty.

Now these tacos mix a mexican and japanese flavors into a delicious meaty mouthful.

First off, get that pan really nice and hot.

These are sirloin steaks, sear it in the pan with all that fat on allowed flavor.

Salt and pepper, couple tablespoons of olive oil in pan, nice and hot.

Hold up the steak and let in always lay away.

Give the pan a little shake and it stops the steak from sticking, looking for color.

If it sticks, it's gonna burn while the steaks are cooking.

I can go on with my super quick marinade.

Now two tablespoons of miso paste.

It's a fermented soybean that gives a really nice sort of rich sweetness tablespoon of sugar, couple tablespoons rice wine that gives it a really nice vinegary, kick a couple of tablespoons of olive oil, salt and pepper.

I'm looking for a nice sort of thick, rich marinade marinade done.

It's time to turn the steaks so the pan and the stakes a little based what we're doing every time is just adding more and more flavor.

Take your tongs and sort of lift the steak on its back and really melt all that fat down off with the gas, turn them out.

Just take your knife, it's all that fat there, just slice that off.

I don't want any of that now, in to the marinade, peaceful tacos are one of Mexico's most popular street foods that are made from beef, pork, chicken or fish and are loaded up with amazing sauces and spices.

Now I want something sort of pickled cabbage.

These are chinese cabbages, slice it in half, look at it really crisp and really tasty.

We're gonna slice that into quarters and then just shred it and take your time.

Think of cabbage here and you think of sort of braised overcooked cabbage, nothing worse but an attacker.

You want freshness, a little season chili flakes.

They sort of discretely give a little bit of heat, little touch of rice wine vinegar, you haven't got that fresh lemon juice, a small drop of toasted sesame seed oil, give that have really good max.

Now I need something to sort of bring it together.

We take some wasabi paste, very hot, very spicy, sort of thumbnail size, gonna mix that with a couple of tablespoons of mayonnaise, give that a really good mix.

These are basic corn.

To tear.

The trick is to sort of color and then shape them actually place it on the gas ring, Use some tongs so as not to burn yourself.

You can also toast your tacos in a frying pan from there.

I'm just gonna place it on the rolling pin literally 30 seconds as it cools down.

The great thing about serving tacos is people can feel them themselves just the way they want them cabbage.

Just squeeze out wet marinade, nice rustic little mountain.

Mine eyes on, wait to see how soft and delicious and almost sort of melting in the mouth texture.

We've got this amazing sirloin, got that really nice sear around the outside, just nice and pink in the middle.

Start off with my crispy shell back of the spoon with the wasabi mayonnaise inside.

Taco.

Just Sprinkle that delicious pickled cabbage And then just start lining my attacker.

three or 4 slices touch more.

My spicy, that is how I'd make the perfect attacker.