recipe – Pescetarian Pleasures

This dish is mainly about the freshness of ingredients and the dressing. Oh, that dressing!

A new pulses brand Cuits&Beans commissioned a group of chefs and recipe developers to design some exciting new recipes, using their cooked pulses. Pescetarian Pleasures was selected to develop 2 recipes using 2 of their main ingredients, black quinoa and kidney beans. In this recipe I decided to combine the Kidney beans with some other…

A new pulses brand Beans&Cuits commissioned a group of chefs and recipe developers to design some exciting new recipes, using their cooked pulses. Pescetarian Pleasures was selected to develop 2 recipes using 2 of their main ingredients, black quinoa and kidney beans. This recipe is inspired by the Arab dish tabbouleh, but using quinoa instead…

For a few days I´ve been craving a nice meaty piece of white fish. Something substantial enough to get your teeth stuck into, that is also packed full of flavour. This is a tasty, healthy, nutritious meal that doesn´t take long to prepare. It´s lean and good for you, as well as being quite light!…

Just the colours alone are enough to make you want to make this dish. You wait until you try it! This recipe is not heavy with carbs, and is light and delicate in every sense! The Sea Bass is delicately flavoured, then the garlickey sweet potato gratin is sweetened with coconut milk. The fish and…

This post is a bit of a nod to my love of this fine fruit, the blood orange! I´m always super excited when they come into season, forgetting about how great they taste, they are just so damn good to look at! The deep crimson colour that seems to seep through to the outer peel,…

With the same family of friends we usually go away with to Vinaixa, we decided to do our own calçotada, a little closer to home. ´A calçotada, what is that?´…I hear some of you say! Well a calçot is a vegetable (think cross between a spring onion and a leek). They´re in full season here…

It´s Shrove Tuesday, an exciting time when I was young as it meant it was pancake day! Instead of the traditional crêpe, this year I wanted to make some galettes, which are the typical pancake of Brittany. Galettes are made from buckwheat flour and have a slightly heavier, more savoury flavour than a crêpe. More…

I really miss a British Fish ´n´Chip shop! When I was younger, a trip to the chippy was a weekend treat, when no one fancied cooking at home. As I hit my late teens, it became somewhere you stopped on your way home, after a night out on the town! Now that I don´t live in…

Romesco sauce originates from Tarragona, which is here in Cataluña. It is often associated with Calçots, although it was initially made to eat with fish. The nutty, sweet, garlicky flavour, with a slightly coarse texture goes really well with most fish and seafood dishes. Ingredients: 4 red peppers, sliced and roasted 500g almonds 3 garlic…

I spend a lot of my time talking about food! Whilst chatting to a good friend Dana, we got onto the topic of Creole food, as Dana is from Louisiana. I haven´t eaten much Southern (American) food, but I really wanted to make a Jambalaya. The first recorded mention of Jambalaya was in the 1870´s, a time…

Looking for the perfect pescetarian recipe to kick off your Valentine´s meal? Whether cooking for yourself, a friend or your lover, these crab cakes will go down a treat!