Wash all the shellfish and set aside.
Thinly dice the onion and chili pepper and cut the physalis in halves.
Mince the parsley and coriander.
Put the shellfish in a bowl, add all the ingredients and the juice of six lemons.
Stir carefully and serve.
Beetroot Gnocchi with Blueberry Sauce and Pomegranate
Blueberry chutney with a goat cheese, leg ham, and mixed greens bagel.
FLANK STEAK STRIPS WITH MUSHROOMS AND BLUEBERRY CHIMICHURRI SAUCE
SIRLOIN WITH CHERRIES & SMASHED POTATOES
Christmas turkey with blackberry and raspberry sauce
Blueberry Salted Pizza
BLUEBERRY PARFAIT
Berry sauce glazed ham
Salmon fillet with orange and pomegranate sauce
Dumplings filled with cherry chutney
