fish – Pescetarian Pleasures

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…

The cheapest, best way to buy fish, is to buy it whole and fillet it yourself. On average 40% of the fish is thrown away, including the guts, head, skin and bones….but lots can be done with this! Buying a whole fish, encourages using the head, tail, bones and skin to harvest the full flavour. These…

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!…

They say becoming pescetarian can seriously improve your health! Protein is essential to repair tissue all over the body….here are 9 top tips for getting enough!

For me, chocolate and chilli is a great combination! I think they are 2 flavours which compliment each other nicely, and they taste great in this spiced cookie! The quantity in this recipe makes enough for around 50 cookies. So what are you waiting for, give them a try! Ingredients: 350g plain flour 150g brown…

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…

Since making Gravlax before Christmas, I´ve wanted to cure some salmon using beetroot. Other than being really pretty to look at, the salmon is much sweeter, after being cured this way. It only takes 2 days to make, but gives you a lovely piece of fish to slice up and nibble at for days! Ingredients:…

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…

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…

With lots of people cutting red meat from their diets for environmental and ethical reasons, Pescetarianism is becoming more popular in today´s society….

One of the pescetarian highlights of the festive period is Gravlax or smoked salmon. Gravlax is a traditional Nordic dish where fresh salmon is cured using salt, sugar and dill. So, this year Pescetarian Pleasures decided to buy a whole, line caught salmon and cure it ourselves. The important thing is to buy the highest…

I’ve been chatting to a lot of people recently, who talk about autumn being their favourite season. I do like seeing the colours of the leaves on the trees change as winter approaches, but ultimately I’m a summer baby! I spend most of autumn and winter anxiously waiting the first signs of spring, and therefore summer. It must…

Prawn, edamame and ginger Thai red curry


1 large onion, sliced

3 garlic cloves, crushed

1 thumb-size piece of fresh ginger, sliced

2 tbs of sunflower oil

dried lemon grass and galangal

1 tbs Thai red curry paste

1 tin coconut milk

350g yellow cherry tomatoes, halved

1/2 head of broccoli

500g raw peeled prawns

25g dried goji berries

120g spinach

2 handful of chopped coriander

4 kaffir lime leaves

juice 1 lime

2 tbs fish sauce


Fry the onion, garlic and ginger in the oil. Add the coconut milk, curry paste, lemongrass and galangal and simmer until soft. Blitz in the blender and return to the pan, passing it through the sieve to remove any bits. Add the tomatoes, 2 kaffir lime leafs, goji berries then the broccoli to the sauce and cook for a further 20 minutes until the veg starts to soften.

Add the spinach and half of the coriander and 2 of the lime leaves finely sliced. Add the seafood and cook for a few minutes until the prawns are pink stir through the lime juice and fish sauce and serve over rice (black rice is my favourites for this dish).