Category: 10sp

Squid and Chorizo Pasta – 10sp

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I’m always a fan of meals that I can whip up using the contents of my cupboards/fridge/freezer. This recipe fulfills exactly that brief as I always have chorizo in the fridge and a large packet of squid rings in the freezer. Together they are a lovely pairing but when I was whipping up this pasta, I fancied incorporating a new flavour. Chipotle paste was the perfect choice, it adds a lovely smoky flavour to the dish and stands up well to the fishy flavour of the squid and fish stock. A fishy, meaty, smoky delight!

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Minted Pea Risotto with Seabass and Asparagus – 10sp

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Risotto is a dish that I don’t often have time to make but always feels like a real luxury dish to devour. This week, having had a craving for risotto, I decided to pair it with another one of my favourite ingredients, seabass. Having never had the two together I wanted to find an ingredient to unite them and what better than some minted pea puree! And the result was this fabulous dish.

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Teriyaki Tuna with Lime and Coriander Rice – 10sp

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Keen to keep up with my intake of fish , this week I decided to put together another tuna recipe. I love teriyaki sauce and thought this would be a lovely pairing so I set about putting together a dish which combined both. The result was delicious. My OH cleared his plate in less than five minutes. Tuna has such a lovely meaty texture and it works so well with the Asian stir fried veggies, the whole dish turned out to be very tasty indeed!

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Thai Beef Noodle Salad – 10sp

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Knowing how easy it is to cook up delicious and healthy meals quickly and easily has turned me into a bit of a picky eater when I’m eating out in cafes and restaurants. I have become a little inpatient with places which charge a fortune for food which is bland, oily and unsatisfying to the point where I just don’t see the point in eating it if it isn’t any good.

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Thai Baked Red Mullet – 10sp

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Having a steady stream of fish stocked in my freezer for the past few weeks has been great. Usually we don’t have fish as often as I would like, mostly because there is no space left in the freezer after I have filled it with meat. Now I have the opposite situation and I must say I am thoroughly enjoying eating more fish and trying out some new tasty recipes. The best thing about fish is that it takes barely any time to cook!

This recipe is really easy and great for anyone who likes Thai food. Not only that but it’s exceptionally quick to make and low in points. Feel free to use any white fish you like. I used Red Mullet as it has the most delicious flavour and a lovely texture.

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Crab Linguine – 10sp

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After my almighty delivery of seafood from Ocean Classics I couldn’t wait to get started creating some new seafood recipes – the first is this absolute treat – Silky Crab Linguine. This is one of the first times I’ve cooked with crab and I couldn’t believe how packed with flavour it was. Absolutely delicious, so filling and best of all so low in points.  If you haven’t tried it before I would really recommend it.

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