Very excited about being invited by Tesco to tour their bakery in Lowestoft - this was an opportunity to address everything we think is unethical about the mega-supermarkets and be reassured by them that they are making progress in the right direction. But not even the very big and extremely heavy goodie-bag-for-life stuffed with tiger bread and almond soya milk can make up for the corporate-speak-with-prize we took part in as part of their female only audience of bloggers and customers. If this is how Tesco top brass see their customers' world, no wonder they were in court this week. We may only be club card holders or housewives on the surface, Tesco, but underneath many of us are industry professionals. 

I had to look at this honeycomb for a week before I could bring myself to dig a spoon into it.  All gone now, eaten on toast and drizzled on my breakfast yoghurt. 

Are you a keen cook, with flair, with taste... then enter the next Channel 4 TV cookery show. You could meet Nigella!

Matthew Coward and Fatima Francoise have won the Ceviche Peruvian Kitchen cookbooks.   Well done and happy cooking!

Here is charming Martin Morales - the Ceviche Peruvian Kitchen founder, proprietor and chef - on his pop-.up tour of three countries, with Aldeburgh fisherman Dean Fryer. We went to the event; we can make Ceviche now!

INGREDIENTS (serves 4)
1 large red onion, very thinly sliced
600g sea bass fillet (or other white fish), skinned and trimmed
A few coriander sprigs, leaves finely chopped
1 limo chilli, deseeded and finely chopped
1 sweet potato, boiled and cut into small cubes
Fine sea salt

For the tiger’s milk
5mm piece fresh root ginger, halved
1 small garlic clove, halved
4 coriander sprigs, roughly chopped
Juice of 8 limes
½ tsp salt
½ tsp medium red chilli, chopped, deseeded and deveined

METHOD
Step 1: To make the tiger’s milk, put the ginger, garlic, coriander sprigs and lime juice in a bowl and stir, then leave to infuse for 3min. Strain the mixture through a sieve into another bowl. Add salt and red chilli, then put aside.

Step 2: Wash the sliced red onion, then leave to soak in iced water for 5min. Drain thoroughly and spread out on kitchen paper or a clean tea towel to remove excess water, then place in the fridge.

Step 3: Cut the fish into uniform strips of 3cm x 2cm. Place in a large bowl, add a good pinch of salt and mix together gently with a metal spoon. The salt will help open the fish’s pores. Leave for 2min, then pour over the tiger’s milk and combine gently with the spoon. Leave the fish to ‘cook’ in the marinade for 2min.

Step 4: Add the onions, coriander, limo chilli and sweet potato to the fish. Mix together gently with the spoon and taste to check the balance of salt, sour and chilli is to your liking. Divide between serving bowls and serve immediately.

This recipe is from Ceviche: Peruvian Kitchen by Martin Morales (Weidenfeld & Nicolson, £25), out on July 4.

• welcome cocktails - pisco sours
• the preparation
• ingredients and equipment
• 
• Martin with his new book
• the mixture is ready
• tasting the results
•  

And what fun it was! On Aldeburgh beach, in a fishermans hut complete with Page Three wallpaper out the back, we had a Pisco Sour - a Peruvian cocktail with enough of a kick to make me give Johny Cakes half of mine because I was driving. Then the masterclass where we made sea bass ceviche under the expert guidance of Martin Morales, whose book we are giving away in our competition and who is our latest Dish of the Day. Then a four course dinner, with another cocktail and shared at two big tables with all the other pop-up diners, including two Peruvian ladies who live in Ipswich and Stowmarket and gave me an even better insight into the food and culture, and who might even be persuaded to do their own food thing in the future.

Things like this don't happen every day in Suffolk - we were very lucky foodies.

They offered us another meal, we went back, it was much nicer.

Angelica, Kiwi and Chickpea are some of the plants on show at Kew gardens in their IncrEdibles exhibition, until November this year. The plant of the week this week is bread wheat more widely cultivated than any other crop, and with a greater world trade monetary value than all other cereals combined. First domesticated at least 9,000 years ago it can be seen growing in Kew's Global Kitchen Garden, on the Great Lawn opposite Kew Palace. You can taste it too in the Orangery in their Heritage tomato, torn basil and aged pecorino salad, with croutons (made using the wheat)

Are you sad and alone? Because iphone5 owners only take photos of their food...

You could win one of two copies of Ceviche Peruvian Kitchen by Martin Morales who is celebrating his new book release with Britain's first ever pop-up restaurant tour, starting in Aldeburgh on July 1st. Of course, we will be there! We have two copies of the cookbook at suffolkfoodie hq and we will be giving them away via the blog and on twitter on July 4th, the date the book launches.

The challenging question for our blog readers is:  When did the restaurant Ceviche Peruvian Kitchen open its' doors?

How to enter: Please send your answer via the comments button below - at the bottom of this blog - with a valid email address where we can contact you if you are a lucky winner.

For tweeters it's even easier - no question to answer, but you must be following @suffolkfoodie on Twitter. Don't include the answer via Twitter (derr...) but tweet the following sentence exactly: I’d love to win the Martin Morales Ceviche Cookbook #cevichepopuptour, and we will note your contribution and draw your name out of a hat on the day.

A few rules!

• The deadline for entries is 18.00hrs GMT July 4th 2013.
• The two winners will be selected from all valid entries from the blog and twitter
• Entry instructions form part of the terms and conditions.
• The prize is the fab Ceviche Cookbook as shown above, and includes free delivery anywhere in the UK.
• The prize cannot be redeemed for a cash value.
• The winners will be notified by email or Twitter. If no response is received within 7 days of notification of winning, the prize will be forfeited and we'll keep it.