Sea bass with Kidney bean & long stem broccoli salad

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…

Red prawns with black quinoa, lime & tahini recipe

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…

Olive, Caper & Garlic crusted Cod recipe

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!…

A Calçotada in Gavá

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…

Galette

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…

Healthy Fish & Chips

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…

Dana´s Jambalaya recipe

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…

Sweet Tuna Melt – Communal bread making in Sarnac

Bread doesn´t occur to many people when they think of fermentation, but it´s one of the most commonly eaten fermented foods. Bread is a very important food across many cultures; traditionally before people had their own ovens, the baker played a crucial role in the community. The first records which mention bread, suggest it was considered a miracle…

Steamed Mussels in Cream & Cider Sauce – delicious easy seafood

As some of you may know, my other half hails from Normandy, in the North Western corner of France. Their biggest exports are seafood (mussels and oysters), apples (therefore cider and calvados) and dairy products (including milk, cheese, butter and cream). The cream is thick, rich, calorific and lovely, similar to Clotted cream for those British…

Baby Octopus, with Rocket & Cherry Tomatoes

Variety is the spice of life they say, and I´m always looking for something a bit different to feed my friends. I found the answer here….my recipe for Baby Octopus, with Rocket & Cherry Tomatoes. An easy, healthy seafood dish, packed full of flavour; just the kind of meal I love! Since the flesh of octopus is mainly muscle,…