THE tastebuds can get rather fed up with winter stews, so we thought some light flavoursome fish dishes could be in order.

Sean makes regular visits to Tanzania to help train chefs, and is about to head over there again, so these recipes are inspired by Kinasi Lodge and the country itself.

This recipe for Spiced Crab Cakes with “Kinasi Lodge” Tartare Sauce serves 4. You need: 200g finely chopped onion; 300g crab meat; three chopped spring onions; 2in piece fresh ginger, grated; 1tbsp chopped fresh coriander; 2tsp mayonnaise; one fresh chilli, seeded and finely chopped; salt and pepper to taste; and fine white breadcrumbs.

These cakes are delicious and so easy to make! Just blend all the ingredients together (except the breadcrumbs), to make a paste but do not allow the mixture to get too stiff. Form into individual cakes and refrigerate for half an hour to firm up a little. Roll the cakes in the breadcrumbs and fry in hot oil until golden brown.Š

To make Kinasi Tartare Sauce, you need: 100ml coconut cream; 100ml yoghurt; 200ml mayonnaise; one tomato, deseeded and finely chopped; two small shallots,Šfinely chopped;½ green pepper, finely chopped; ¼ cucumber, peeled, deseeded and finely chopped; two garlic cloves, crushed; 1tbsp grated fresh ginger; 2tbsp worcester sauce; and ½ tsp smoked paprika. Simply mix all the ingredients together.

This is another extremely easy dish using king prawns. You need: eight king prawns, peeled, cleaned but the tails left on; 2tbsp lime juice; 1tbsp white wine; two crushed garlic cloves; salt and pepper; 90g desiccated coconut; 3tbsp finely chopped fresh coriander; 2tbsp flour; and two eggs, lightly beaten.Š

Combine the lime juice, garlic, white, salt and pepper in a bowl and add the prawns, mix well and leave in the fridge to marinade for at least an hour. Drain the prawns and pat dry with kitchen paper. In a small bowl mix the coconut and coriander, dust the prawns with a little flour and shake off any excess. Dip them in the beaten egg mix and then into the coconut and coriander mix, making sure they are well covered. Heat a little oil in a frying pan or use a deep fryer and fry the prawns until golden brown and crispy.Š

This is an ideal chutney to accompany the prawns. You need: 250ml grated or desiccated coconut; juice of 4 limes or lemons; ½ tsp salt; 2tbsp water; and 1tbsp vegetable oil. Blend all the ingredients together well and leave to chill until ready to serve.Š

Passion Fruit and Calamari Salad is a great dish and you can substitute the squid for prawns if you prefer. You need: 500g cleaned squid, cut into strips or rings; three passion fruits; one thinly sliced red onion; and 1tbsp chopped fresh coriander.

For the dressing you need: 2tbsp olive oil; 1tbsp dijon mustard; 1tsp grated ginger; one clove garlic crushed and finely chopped; 1tbsp soy sauce; and ½ small chilli seeded and finely chopped.Š

Mix the ingredients together for the dressing, cut the passion fruits in half and scoop out the pulp and seeds, adding this to the dressing. Quickly fry the squid in a little oil until tender. This should take about two minutes, and add this to the dressing. Stir in the red onion and coriander, and serve on a bed of mixed salad leaves.Š