A few fishy recipes from This Little Piggy...
This Little Piggy Cooked Smokey Fish with Veg
Oak Smoked Haddock & Broccoli Gratin 


There is something so overwhelmingly comforting about smoked food, especially when the weather is starting to get colder. Believe us when we say when we smelt this smoked haddock, there were involuntary Mmmmmms!

This is a nice healthy, high in protein dish but feel free to add new potatoes or some other carb to accompany.



Serves 2



1 Oak Smoked Haddock Fillet, skinned and de-boned

4 good handfuls of Spinach

10 Florets of Broccoli

500ml Single Cream (or Soya Milk as we used)

100g Low Fat Grated Mature Cheddar

1 tbsp Lemon Juice

1 tbsp Dried Dill

1 tbsp Dried Breadcrumbs

Pinches of Salt & Pepper


1. Pre-heat your oven to 180 so it can get nice and hot for your fish dish.


2. Tear up your spinach, line your dish with it then cu the haddock into generous chunks and lay on top of the spinach. Chop each broccoli floret in half then lay these amongst the haddock and spinach aswell.

3. In a mixing bowl, combine the cream (or milk if using), cheddar, dill, lemon juice and salt & pepper and mix well.

4. Pour this creamy cheesy mixture all over the fish and veg in your dish then slot into the hot oven for 15 minutes.


5. After the 15 minutes, sprinkle the breadcrumbs all over then put back in the oven for a final 5 minutes so that the cheese and breadcrumbs brown up nicely. 

Serve while nice and hot either with new potatoes or crusty bread to dip.

This Little Piggy Cooked
Prawns on toast

Italian Prawn Toast adapted from Jamie Oliver’s Happy Days With the Naked Chef Book


Anything on toast is a quick snack or dinner if student cook books are anything to go by but if you put wonderful tasting ingredients on top instead of the good old baked bean, it takes it up a huge notch.




Serves 2



100g Cooked Peeled Prawns

2tsp Fresh Ginger, finely chopped

2tsp Red Chilli, finely chopped

2 Cloves of Garlic, finely chopped

50g Sun-Dried Tomatoes, finely chopped

1 tbsp Lemon Juice

1 tbsp Fresh Parsley, chopped

1 Tablespoon of Olive Oil or for the health conscious a good couple of sprays of Fry Light

1. Heat the oil or cooking spray in a pan and add your chopped garlic, ginger and chilli. Fry for 3 minutes on a high heat.


2. Once they have taken on colour, reduce the heat and squeeze in the lemon juice to give it a bit of acidity, the tomatoes for sweetness and the chopped parsley for a nice herby flavour.

3. The sauce will reduce so when it reaches the consistency you require, add the prawns and stir through so absolutely coated. Pop your bread in the toaster or under the grill if preferred.


4. After a minute, turn the heat off, place your toast on a plate and heap the prawns on top making sure you pour over any sauce left in the pan. You’ll be glad of the toast as it will aid you in your mopping.

This Little Piggy Cooked
Japanese Crab Salad

Japanese Crab Salad taken from Nigella Lawson’s Nigella Express Book


It’s a salad but not as we know it. This Little Piggy favours Nigella’s recipes for their originality and combination of ingredients. The fiery dressing lifts the protein. This is a particularly tasty meal and feels like a real treat.




Serves 2



200g crab meat, try to use fresh crab meat for ultimate indulgence but tinned works fine aswell

1 Gem Lettuce, leaves seperated

1 Spring Onion, half finely chopped and half sliced for decoration

1 Red Chilli, finely chopped

1 tbsp Mirin or Sherry

1 tbsp Rice Wine Vinegar

1/2 tsp Wasabi Paste

1/2 tsp Sesame Oil

1 tsp Lime Juice

1. First mix together the dressing mixture which is the mirin, rice wine vinegar, wasabi paste, sesame oil, lime juice and touch of salt to taste. Whisk briskly.


2. Drain the crab (if you are using tinned), add to that the chilli and the finely chopped spring onion, fork through so all the heat is spread evenly through and then combine with three quarters of the dressing.

3. Dress the lettuce leaves with any remaining dressing and arrange on a plate.


4. Squish the crab mixture into a ramekin or any other vessel you’d like to use and turn out onto the salad.


5. Pile the sliced spring onions on the crab and serve.

This Little Piggy Cooked Mussels 'Spanish Style'

Spanish Mussels – A This Little Piggy Twist


Mussles can be seen as extravagant or a weird texture for some people but This Little Piggy tries to champion them as they are so versatile, virtually fat free and combine with so many different flavours and cuisines. This is our take on Mussels from Espana



Serves 2



2kg Mussels, de-bearded and cleaned

1 Large Spanish Onion, chopped

2 Cloves of Garlic, finely chopped

500ml White Rioja Wine

1 tbsp Fresh Parsley, chopped

2 tbsp of Olive Oil

Crusty Bread for Mopping

1. Start off by soaking the mussels in water for 15 minutes or so. Any that don’t close or are visibly cracked/broken after you’ve drained them, chuck away.


2. Heat the oil in your mussel pot or large saucepan and add the onion, garlic and parsley. These just need a few minutes to take on colour and soften.


3. Add the vino and turn up the heat high so the alcohol can be burnt off and it gives the sauce a more subtle flavour. Also empty in the mussels, put a lid on it, give it a shake and the mussels will then steam in the winey vapours for the next 5 minutes.

4. Spoon out the mussels, chucking away any that haven’t had the courtesy to open, and place in your serving bowl. This will then allow you to either pour or spoon over the wonderful smelling garlic, wine, onion and parsley sauce directly onto the mussels so they take the liquid into their shells.


5. All that remains now is to prise the mussel meat out of the shells and mop up that sauce with crusty bread.

This Little Piggy Cooked
Tuna & Cannellini Bean Salad


Being on a perpetual healthy eating plan (or ‘diet’ as some perfectionists call it), This Little Piggy is always looking for healthy yet filling meal ideas and this recipe is a really nice lunch idea or starter.





Serves 2



200g can of Tuna in brine (or a can for each person if you want this as a main lunch)

1 Gem Lettuce, leaves seperated

200g Cannellini Beans

2-3 tbsp Reduced Calorie Mayonnaise

1 tsp English Mustard

1 tsp Hot Sauce

1 tbsp Capers

1 tbsp Parsley, chopped

1. First mix together the sauce mixture which is the mayonnaise, mustard, hot sauce, capers and parsley and season to taste.


2. Drain the tuna, flake it into the mayo mixture and mix thoroughly.

3. Take the gem lettuce leaves, snip off the tough stalk ends and arrange upright so they sit like little boats. Spoon in the mayo covered tuna.


4. The lettuce leaves are sturdier than you think so can be eaten as all edible finger food. The beans bulk out the dish and provide the texture without taking away any flavour from the tuna or the spicy mayo mixture

This Little Piggy Cooked Roasted Seafood

Roasted Seafood Tray taken from Nigella Lawson’s Nigella Kitchen Book


The hero of this meal is undoubtedly the seafood so you need to source the best quality in order to do it justice. This Little Piggy was lucky enough to cook this in Australia where the seafood is mutantly large and so fresh.





Serves 4



1 Squid Tube, sliced into thick rings

12 King Prawns, with heads on but deveined

6 King Mussels (I don’t think this is actually a type of mussel but they were humungous)

3 Baking Potatoes, thickly sliced then each slice halved

1 Lemon, cut into quarters

3 tbsp Olive Oil

6 Cloves of Garlic, peeled but left whole

2 Red Onions, quartered

100ml Dry White Wine, I used a good Aussie Sauvignon Blanc


1. Preheat the oven to 220c and when nice and hot put in a large roasting tin which will be carrying the potatoes, garlic cloves, onions and lemons drizzled with 2tbsp of the olive oil. Roast for an hour.


2. Next prep the seafood by soaking the mussels in water for 15 minutes or so. Any that don’t close or are visibly cracked/broken after you’ve drained them, chuck away. Devein the prawns by taking a very sharp knife and scoring along the back. This will allow you to take out it’s intestine but keep the heads on so they can still see what they’re doing. Slice the squid into rings.


3. After the veg aspect of the meal has roasted for an hour, remove from oven and quickly but artistically arrange all the seafood on top of the potatoes. These will be lovely and golden, the garlic will be bursting and oozing it’s soft innards and the lemons will be soft, slithery and look exactly like the potatoes.

4. Drizzle with the remaining oil and splash over the vino before putting back in the oven for 15 minutes.


5. When the time is up, remove any mussels that haven’t now opened and also play a little game of ‘which is a lemon and which is a potato’ evicting the lemons because believe me, there’s nothing worse than biting into a roasted lemon when you think it’s a spud.


6. Place proudly in the middle of the dining table and dig in. If you want to ramp up the carbs, serve with crusty bread to mop up the unbelieveably tasty juices after the seafood and potatoes have been devoured.


A warming winter salad to show off the ingredients from our first fresh fish & seafood box from FishboxUK.Really bold flavours but with minimal fuss and super speedy, it's sure to be well received.


Recipe per 1 Person


1 x Squid Tube

50g Chorizo, pound coin width slices

Handful of Cherry Tomatoes

1 Tbsp Garlic Olive Oil

2 Dried Chipotle Chillies (more or less according to spice liking), chopped

Half an Onion, sliced

Fresh Lemon Juice

Pinch of Salt

Loads more of Black Pepper

Shredded Lettuce


1. First thing to do is to take your squid and cut the tube lengthways so you have two flat pieces and drizzle over a teaspoon of your choice of olive oil. We went for Garlic & Herb from Kentish Oils. Then season with the salt and pepper.


2. Get a frying pan on the heat then dry fry your chorizo. The natural fats in chorizo will produce it’s own oil to cook in and runs a rich orangey colour into the pan. Pick the chorizo out with tongs so the oil is left in the pan and keep the slices warm.


3. Next, add the onion slices and chunks of the chipotle chillies into the chorizo oil and warm through until onions are just softening. Remove to the same warm place as your chorizo.


4. The pan should be piping hot now so it’s ready for the main act, the squid. Lay each piece flat on the bottom of the pan and apply pressure with your spatula if needs be to keep it nice and flat. After a minute it will try and start to curl up, leave it for 30 seconds more and then flip over to the other side for another minute. Remove the first slice and repeat with the second slice.


5. Get your shredded lettuce leaves and dress with the remaining garlic oil, lemon juice, black pepper and juice from your cherry tomatoes. Mix in your chorizo slices, onion, chillies, tomatoes and then slice your squid pieces into strips and mix these in aswell. Serve immediately.


This Little Piggy Cooked Squid & Chorizo

Chipotle Chilli Squid with Chorizo & Tomato Salad



This Little Piggy Cooked Trout & Asparagus

Smoked Trout and Asparagus Pasta with Crispy Fish Skin













Quite a nice little snacky meal at any time of year as it's so easy to make. We decided to crisp up the fish skin as a nice little garnish. The Smoked Trout was supplied by Fishbox UK and was as fresh as ever.


Recipe per 1 Person


1 x Smoked Trout Fillet, Skin Removed but Kept Aside

Portion Size of Pasta to Your Liking, We Used Fusilli

3 or 4 Asparagus Stalks

1 Tbsp Basil Olive Oil

Handful of Spinach (for extra iron)

100g Soft Cream Cheese

Splash of Milk

100ml White Wine

Pinch of Salt

Loads more of Black Pepper


1. Get your choice of pasta on the boil as this element will take the longest. Liberally salt the boiling water on the stove so the pasta can immediately be seasoned. 


2. Next get your oven whacked up to 180c and carefully place your trout fillet in some foil with the white wine poured over and let this poach in there for around 5 to 7 minutes.  Also salt up the trout skin and place in the oven on a separate plate as this will crisp it to perfection!


3. Chop your asparagus and spinach into small pieces and then whizz up in a food processor with the basil oil to make a vibrantly green sauce. Stir the cream cheese into this to thicken and add a splash of milk to loosen.


4. Everything should now be ready at the same time so take the trout out of the oven and flake the fillet. Mix the asparagus sauce into the cooked pasta along with the trout pieces and then stick the crispy fish skin at the top like a little flag pole!

This Little Piggy Marinated Fresh Salmon

Ginger Salmon & Broccoli Sushi Rice Bowl



Japanese cuisine is a bit of a staple lunch when i'm trying to lose the pounds and so I thought I would try this at home as it's simple to put together and is made even easier when fresh fish is delivered to your door from Fishbox UK! 


Recipe per 1 Person


1 x Salmon Fillet, Skin Removed but Kept Aside

50g Sushi Rice

5 or 6 Broccoli Florets

25g Sliced Leek

100ml Soy Sauce

2 tbsp. Rice Wine Vinegar

1/2 Garlic Clove

Ginger, shredded (enough for your tastebuds)

Pinch of Salt

Pinch of Sugar

Handful of Sesame Seeds


1. The first job to tackle is to remove the skin from the salmon and then thinly slice the fillet. 


2. You need to then mix the marinade for the salmon to lie in for an hour so mingle together the leek, rice wine vinegar, garlic, ginger, salt, sugar & around 25ml of the soy sauce and hide away in the fridge. I've put an hour as a minimum but the longer you can leave them co-habiting, the more the salmon will take on those wonderful flavours.


3. After around 40 minutes you can start the other accompaniments. Put the sushi rice in a pan and cover with 200ml of cold water then put a lid on and boil for around 15 minutes. Double check the packaging as brands differ. Once this time is up then turn off the heat, add the rest of the soy sauce to continue steaming and flavouring the rice.  


4. Liberally sprinkle the previously cast aside salmon skin with salt and place in a very hot oven for 15 minutes to crisp up.

5. Place the broccoli florets in boiling water and cook for 5 minutes until tender.

6. So once the sushi rice has assimilated all the water it was boiling in, place in a bowl then drape the marinated salmon on top and broccoli around the outside.  Drizzle the last drops of soy sauce over this, sprinkle some sesame seeds on top and have your salmon fish skin there to help shovel in!

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