Pico de Gallo Salsa - In Mexican cuisine, pico de gallo, also called salsa fresca, is made from chopped tomato, onion, salt, lime juice and corrainder (I am going to make two, one with parsley as I don't have a palate for coriander) I am also going to add a bit of avocado too.

Cauliflower Fritters - If you have been to dinner you will know that we do magical things with cauliflower.

Courgette Salad - Rick's recipe calls for dried seaweed flakes - we will try and comb the Fylde coast to pick some, failing that we might just have to sprinkle salt on!

Carne Asada - We are going to use Rib Eye steak for this as it's our favourite. The beef is first brined and marinated before cooking.

Mexican Style Corn on the Cob with Chilli and Mayo - I kid you not the recipe requires Lancashire cheese ....

Cabbage Slaw - goes well with the beef will make this without the chilli so that you can add it yourself at pimp it hot to your hearts content.

Chicken with Orange, fennel and Za'atar - Rick describes this dish as Californian fusion food at its best.

Avocado and bean salad - Its all in the lime chilli dressing.

For pudding

Sopapilla Cheesecake Squares with Cinnamon - Thick buttery, crispy double-crusted cheesecake squares, brushed with melted butter and sprinkled with cinnamon sugar. On the inside we’ve got a gooey, creamy cheesecake filling on the outside a crispy sugary crunch. This one is not Rick's its mine .....

Clementine, Almond and Olive Cake - A celebration of all things citrus.

Tea, coffee, mints and a shot of Tequila - would be rude not to!