Mussels with parsley and parmesan

Fresh mussels 450g  
Water 45ml  
Melted butter 15ml  
Olive oil 15ml  
Grated parmesan 45ml  
Chopped fresh parsley 30ml  
Garlic cloves finely chopped 2  
Coarsely ground black pepper 2.5ml  


  1. Scrub the mussels thoroughly, scraping off any barnacles and pulling out the gritty beards. Sharply tap any open mussels and discard any that fail to close.
  1. Place the mussels and water in a large pan. Cover and steam for 5 minutes until the mussels have opened.
  1. Drain the mussels, discarding any that have remained closed. Snap the top shell off each mussel, leaving the mussel attached to the bottom shell.
  1. Balance the shells in a flameproof dish, packing them closely so they stay level.
  1. Preheat the grill to high.
  1. In a small bowl, mix together the melted butter, olive oil, parmesan, parsley, garlic and black pepper.
  1. Place a small amount of the mixture on top of each mussel.
  1. Grill for 2-3 minutes until mussels are sizzling and golden.

Thai Fish Cakes

Ingredients 4 Portions 10 Portions
Salmon – filleted and skinned 100g (4oz) 250g (100oz)
Cod – filleted and skinned 100g (4oz) 250g (4oz)
Sesame oil ½ teaspoon 1 ¼ teaspoon
Garlic cloves 2 5
Root ginger, grated 1 tablespoon 2 ¼ tablespoon
Red chillies (small) ½ 1
Soy sauce 1 teaspoon 1 ½ teaspoon
Lemon grass 12g (1/2 oz) 30g (1 ¼ oz)
Salt 2g 5g
Pepper 2g 5g
Lime juice 10ml (2 teaspoon) 25ml (5 teaspoon)
Sunflower oil for cooking 10ml (2 teaspoon) 25ml (5 teaspoon)


  1. Pass all the ingredients (except the sunflower oil) in a food processor, blend until bound together and smooth
  1. Divide into 12 small fish cakes for 4 portions, 30 for 10 portions. The cakes should be at least 2cm thick
  1. Heat the sunflower oil in a suitable pan, place in the fish cakes, allow approximately 3 minutes each side
  1. Serve immediately garnished with flat leaf parsley and Thai cucumber salad

Linguine Pasta with Prawns

Linguine pasta 280g
Sugar snap peas (trimmed) 200g
Olive oil 2 tablespoons
Garlic cloves, finely chopped 2
Large red chilli, seeded and finely chopped 1
Raw king prawns, peeled 24
Cherry tomatoes, halved 12
Fresh basil leaves handful
Mixed salad leaves
Crusty white bread (to serve)
For the lime dressing:
Fat free fromage frais 2 tablespoons
Limes – grated zest and juice 2
Golden caster sugar 2 teaspoons


  1. Mix the lime dressing ingredients in a small bowl and season with salt and pepper. Set aside.
  1. Cook the pasta according to the packet instructions. Add the sugar snap peas for the last minute of cooking time.
  1. Meanwhile, heat the oil in a wok or large frying pan, toss in the garlic and chilli and cook over a gentle heat for about 30 seconds without letting the garlic go brown.
  1. Tip in the prawns and cook over a high heat, stirring frequently, for about 3 minutes until they turn pink.
  1. Add the tomatoes and cook, stirring occasionally, for 3 minutes until they just start to soften.
  1. Drain the pasta and sugar snap peas well then toss into the prawn mixture.
  1. Tear up the basil leaves and add, stir and season with salt and pepper.
  1. Drizzle the salad leaves with lime dressing and serve the pasta with the salad and warm crusty bread.

Fish Pie

Thin bechamel 125ml
Cooked fish (without skin and bones) 100g
Cooked diced mushrooms 25g
Hard boiled egg, chopped 1/2
Chopped parsley To taste
Salt To taste
Pepper To taste
Mashed potatoes 100g
Margarine 25g
Plain flour 25g
Warm milk 250ml
Clove 1
Onion 1



First, make the béchamel –

  1. Melt the margarine in a pan. Once melted, add the flour and mix in.


  1. Cook for a few minutes over a gentle heat without colouring, remove from the heat.


  1. Gradually add the warm milk and stir until smooth then add the onion (studded with a clove). Simmer for 30 minutes.


  1. Remove the onion, pass the sauce through a conical strainer and cover with a film of butter to prevent a skin from forming.


  1. Prepare the fish, mushrooms and egg. Chop the parsley.


  1. When ready to finish the pie, gently bring the béchamel back to the boil and add the fish, mushrooms, eggs and parsley. Adjust the seasoning using salt and pepper.


  1. Place the mixture in a buttered pie dish and pipe the cooked potato on top. Brush with milk and brown in a hot oven.

Dijon Salmon

Melted butter ¼ cup
Dijon mustard 3 tablespoons
Honey 1 ½ tablespoons
Dry bread crumbs ¼ cup
Pecans (chopped) ¼ cup
Fresh parsley (finely chopped) 4 teaspoons
Salmon fillets 4 x 4 ounce
Lemon For garnish
Salt and pepper To taste


  1. Preheat the oven to 400° F (200° C).
  1. In a small bowl, stir together the butter, mustard and honey. Set aside.
  1. In another bowl, mix together the breadcrumbs, pecans and parsley.
  1. Brush each salmon fillet lightly with the honey mustard mixture and sprinkle the tops of the fillets with the breadcrumb mixture.
  1. Bake the salmon 12 to 15 minutes in the pre-heated oven until it flakes easily with a fork. Season with salt and pepper and garnish with a wedge of lemon.

Cullen Skink

Smoked haddock 500g
Medium sized onion (finely chopped) 1
Milk 900ml
Fish stock 250ml
Mashed potato 350g
Salt and pepper
Bay leaf 1
Chopped parsley


  1. Cover the smoked haddock (skin side down) with milk and fish stock in a pot. Bring to the boil and simmer for 4-5 minutes, turning once.
  1. Take the haddock from the pan and remove the skin and any bones.
  1. Break the fish up into flakes, put it back in the stock and add the chopped onion, bay leaf, some salt and pepper. Simmer for another ten minutes.
  1. Strain the liquid and remove the bay leaf.
  1. Bring the stock back to the boil. Add enough mashed potato to create the consistency you prefer.  Add the flaked fish.
  1. Check the seasoning just before serving.
  1. Sprinkle some chopped parsley on top, accompanied by triangles of toast.