Nothing beats a home-cooked meal and my niece Jong-Ee Kao from Singapore is a wonderfully creative home cook.

I'm sharing one of her favourite recipes here.

Why not share your favourite recipe with us at www.awokonthewildside.com?

Grilled Seafood with Cranberry Couscous and Cucumber Salad
Seafood
150g baby squid, left whole
350g or 12 fresh prawns, shells on

Rinse seafood. Leave squid whole and de-whisker shrimp.
Season seafood with:
pinch ground black pepper
pinch sea salt
drizzle of olive oil
2 pinches mixed herbs
2-3 cloves minced garlic
Heat grill pan, lightly brush with oil, put seafood on pan and grill on high setting for 20 min till thoroughly cooked.

Cranberry Couscous
1 cup couscous
1 tbsp dried cranberries
1 tbsp salted butter
1-2 cup water
Heat water in pot till boiling. Take pot off heat, turn off flame and stir in couscous, butter and dried cranberries . Leave to stand for couscous to absorb the liquid for 5-10 min. Add salt to taste.

Cucumber Salad
200g or 1 medium cucumber
1-2 spring onions
pinch salt
pinch ground black pepper
drizzle of sundried tomato oil
1 piece of sundried tomato
Cut cucumber into small cubes. Finely slice spring onion and sundried tomato. Toss well in sundried tomato oil, salt and pepper. Leave to marinate for 5-10 min.

When all three components are ready, plate and serve!