It's a Guy Thing

Date Night Dining

Going out is awesome, but spending a relaxed night indoors with that special someone can be just as good if not better. Plus, women love a man who’s good in the kitchen. Here we’ve put together a tasty recipe for some fish, with a salad on the side and a delicious toffee apple for dessert. So go on, make date night special and spoil her.

Almost-Summer Salad

Prep time 5min

Making time 20min

Servings 1 large salad


1 slice of 100% rye bread 

7oz long-stem broccoli

7oz rosa tomatoes 

4oz baby spinach 

1/2oz wild rocket

2 mandarins 

3oz pomegranate pips

1 red salad onion

Garnish with fresh rocket or flower sprouts

Salad dressing

2 tbsp olive oil

1 heaped tbsp creamed honey

2 tsp caramel essence

Balsamic vinegar

1 tsp salt 

1 tsp ground black pepper


Preheat oven to 390F.

Rinse the broccoli stems and cut rye bread sliced into small blocks.

Prepare a baking tray with non-stick spray.

Arrange broccoli and rye bread on tray and drizzle with olive oil.

Bake for 10-15min until broccoli stems are light brown and bread is crispy.

Set aside to cool off.

Start by creating a base with the spinach and rocket, then cut the red salad onion into rings and arrange on top of that, add the rosa tomatoes and broccoli.

Cut the mandarins into wheels and add on top, finish off with rye bread croutons and pomegranate.

Mix all the salad ingredients and stir well.

Drizzle over salad just before serving and enjoy. 

Honey Apricot Snoek

Prep time 10min

Cooking time 15-20min

Serving 1 large snoek enough for 4-6 people


1 large snoek

1 tsp olive oil to prepare the snoek

1 medium red salad onion diced

10oz apricots soaked in hot water for about 10-15min

3-4 fresh apricots cut in half for garnish 

Salt and ground black pepper to taste

1 tsp raw honey to drizzle over the snoek and apricots

For the honey glazed sauce

1 freshly squeezed lemon’s juice

2 small peppers, red or orange

2 tbsp olive oil

2 tbsp raw honey

1 tsp salt

Freshly chopped Italian parsley for garnish


Preheat oven to 355F on Thermo Fan setting.

Prepare a baking tray with nonstick spray.

Pile the diced onions and apricots in the middle of the baking tray. 

Place the snoek skin-side down on top of the onions and apricots.

Prepare the snoek with olive oil, salt and ground black pepper.

Add the fresh apricot halves to the baking tray for garnish.

Drizzle honey over everything and place in the oven for 15min and be careful not to overcook the fish.

In the meantime, prepare the honey glazed basting sauce.

Mix the lemon juice, olive oil, raw honey and salt.

Chop the pepper into small pieces and add to the mixture, stir well.

After 15minutes remove the snoek from the oven and baste the snoek as well as the apricots.

Place back into the oven for another 5min or until the snoek and apricots look glazed and golden brown.

Remove from the oven and let it cool slightly.

Finish off with freshly chopped Italian parsley.

Serve with a side of choice and enjoy.

Sticky Toffee Apple Cups

Prep time 15min 

Cooking time 10min

Servings 4


1 large granny smith apple

1 large pink lady apple

Juice of 1 lemon in water to rinse apples

For the sticky toffee apple

1 tsp olive oil

2oz dried apples

1 lime

4 tbsp honey

½ tsp salt

½ tsp cinnamon

1 tbsp caramel essence

2oz almond sprinkles

½ cup raisins

Handful of freshly chopped mint leaves

Garnish with mint


Prepare each of your preferred glassware or ramekins with a base of 1 tbsp of almond flour and a pinch of cinnamon.

Cut the granny smith and pink lady apples into chunks and place in the lemon water to soak.

In a pan over medium heat, add all the sticky toffee apple ingredients and keep stirring till the honey starts to caramelize, remove from the heat.

Drain the lemon water from the apple chunks and distribute the chunks evenly between the 6 portions.

Top with sticky apple mixture, garnish with mint and serve immediately.