Sea Bream with Blue Cheese Linguine

BR6 with Blue Cheese Linguine

  • 1 Sea Bream Fillet
  • 75g Linguine
  • 50g Stilton
  • 25ml Single Cream
  • Black Pepper

Boil the kettle and heat a saucepan. Add the water to the pan along with a generous pinch of salt. Add the linguine to the water and cook until al dente. Now for the fish…

In a cold pan with a little oil, lay the fish skin side down and let the pan heat up.

Once it’s cooking nicely wait until the colour of the flesh begins to change and then flip and finish the fish off. As the fish cooks heat the cream and then crumble in the stilton. Melt the cheese off the heat, this will stop the sauce from having that weird grainy texture.

Remove the fish from the pan to rest and in the same pan add the cooked linguine followed by the cheese sauce. Make sure it is coated nicely then plate up with the fish on top.

Red Prawn Curry

Prawn Red Curry

  • 7 King Prawns (6 peeled, 1 shell on)
  • 1 Pouch Microwave Rice
  • 1 tin Coconut Milk
  • 25ml Soy Sauce
  • ½ Red Pepper (thinly sliced)
  • 15ml Coriander Paste
  • 1 Blue Dragon Red Curry Paste Pot

In a hot wok cook the prawns until they are nicely pink and then leave them to rest. In the same pan cook the pepper and then add the curry paste followed by the coconut milk.  Simmer for a little while and then add the soy and coriander. Give it all a good stir about and simmer for another 3 minutes.

While the curry bubbles away, zap the rice in the microwave for 90 seconds, add the rice to the bowl top with the prawns and the sauce and finish with the shell on prawn.


Buffalo Style Squid with Samphire

Buffalo Squid

  • 1 Dressed Squid cut into rings
  • 100g Samphire
  • 1 slice of bread
  • Smoked paprika
  • Seasoning
  • Garlic powder
  • Franks Red Hot Buffalo Sauce

Get started by bringing your samphire to the boil, so it’s cooked by the time the squid is done. Put the squid into a sandwich bag with the paprika, garlic and seasoning and give it a good shake so it’s nicely coated. Next heat some oil in a wok and lightly fry the bread on either side until its golden and crispy then leave it to one side.

Finally in the same wok you used for the bread, stir fry the squid for around 3 minutes, just before its done add the samphire and stir it in. Finally, serve the squid and samphire on top of the bread and drizzle with the buffalo sauce!

Squid with Chorizo and Samphire

Squid and ChorizoSquid is one of the fastest fish to cook and makes for an excellent easy midweek meal.  This one has all of 3 ingredients, so if you’re stuck for time you should definitely try this!

  • 1 Squid cut into rings
  • 1 thumb sized piece of Chorizo
  • 100g Samphire

Start off by cutting the chorizo into small thin strips. In a small pan gently cook the samphire.  Then add the chorizo slices to a hot wok or pan and let them simmer for a little while, so they release their flavoursome oils.  Next drain the samphire and get it ready to go.  Finally add the squid to your wok and stir fry for around 3 minutes, just before you serve add the samphire and give it a good stir so everything is nicely mixed.  Put it all into a bowl and enjoy!  Dinner done in 10 minutes… ish.



Recipe from: The Portly Gourmet

Prawn & Haddock Fish Burger!!

Prawn & Haddock Burger



  • 150g, Raw King Prawns
  • 160g, Haddock
  • 60g, Onion
  • 40 g, Haddock, smoked
  • 1 clove, Garlic Cloves


Put all of the ingredients into a food processor and pulse until they mix together. Take out of the food processor and put the mixture into a bowl, season well and add a teaspoon of dried parsley.  mix together with your hands. once its all mixed together you can start making the patties.  Using a burger press make the mixture into 3 patties, if you don’t have a burger press, use your hands or even a round cookie cutter.  

put the patties into the fridge for 10 minutes at the very minimum to chill and firm up.  once they have chilled, lightly fry them for a minute either side before transferring them to the oven (180c) for another ten minutes to finish off.  Serve in buns with a good dollop of Tartar sauce and enjoy!

Grilled Lemon Sole with Beurre Noisette

• 2 Lemon Sole, Top Skinned and Trimmed
• Large knob of unsalted butter

• Using a sharp knife lightly score the top fillet of the lemon sole
• In a pan heat a little oil and lightly fry the bottom of your lemon soles
• Finish the sole under the grill for about 5 minutes
• For the Beurre Noisette, gently melt the butter in a small pan, continue to heat it until the butter begins to brown.
• Once the sole is cooked, plate up and serve with the Beurre Noisette.

Recipe via The Pantry, Newmarket

Oven Baked Cromer Crab

  • 1 Dressed Cromer Crab
  • 100g Cheddar Cheese, grated
  • 50g breadcrumbs
  • 1 clove of garlic crushed
  • Knob of butter melted


  • Empty the crab meat into a bowl
  • Add the cheese, garlic, butter and breadcrumbs
  • Give them a good mix and return the crab to its shell
  • Then bake in the oven for around 5 minutes at 180.

Hake with Lemon and Herbs


  • 2 Hake Steaks
  • Oil 1 tablespoon
  • Butter
  • Salt and Pepper
  • Parsley, Chives, Tarragon 1 tablespoon/can use dried
  • Juice of half a lemon

Warm pan, add oil, season Hake, add 2 small knobs of butter to pan, add hake and allow the skin to crisp, when skin is starting to crisp up, turn hake over add 2 more knobs of butter, cook on medium eat so as to stop butter from burning. Mix lemon juice with herbs, turn hake back over and pour in herb mixture, spooning over fish. Place Hake on warm plates, spoon over lemon/herb sauce over fish, serve with new potatoes and green beans.


Poached Salmon, Egg and Hollandaise Wrap


  • 200g Salmon
  • 1 Free Range Egg
  • 2 tbsp Hollandaise Sauce
  • rocket
  • 1 tortilla wrap


  • In a small pan poached your salmon, in enough water just to cover the fish.
  • in another pan hard boil your egg
  • wait for the salmon and egg to cool and then flake the salmon into the wrap and then covered with sliced or roughly chopped egg.
  • add some rocket and finally the hollandaise sauce.
  • roll up your wrap and cover with foil to keep it fresh!


Sea Bream with Tomato, Mushroom and Sugarsnap Peas

Bream and Mushrooms


  • 2 fillets of Sea Bream
  • 2 field mushrooms sliced
  • 100g cherry tomatoes sliced
  • 100g sugarsnap Peas sliced
  • 1 clove garlic crushed


  • Line a baking tray with foil, drizzle with oil and season the tray with salt and pepper.
  • Next in a wok stir fry the garlic, tomatoes, mushrooms and sugarsnap peas until nicely cooked.
  • Grill the bream fillets until they have turned an opaque white colour then turn over to crisp the skin.
  • Finally, plate up the vegetables and lay the sea bream fillet skin side down on top.
Recipe by The Portly Gourmet

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