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.


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
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


This Little Piggy Cooked The ultimate diet food...
Lettuce Soup

Ok it hasn’t got the most appetising description but it is still extremely tasty and so low in fat it’s a tummy filler for any dieter.


Serves 2



1 Large Potato, chopped into cubes

1 Onion, chopped

15g Low Fat Margarine

1 Garlic Clove, crushed

1 Lettuce, shredded

200ml Skimmed Milk

250ml Vegetable Stock


1. Set a casserole dish on the hob and melt the margarine. Then add the potato, onion and garlic and coat in the marge.


2. Pour in the hot stock and lightly simmer for 20 minutes or so until the potato bits are soft.


3. Add the lettuce and put a lid on it for 3 minutes so it starts to wilt nicely.

4. Transfer to a liquidiser or if you’ve got a hand blender you can do this directly into the pot.


5. Check the seasoning and add a little pinch of nutmeg which goes really nicely with the lettuce.


6. Ready to 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.


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
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 chilli, garlic, ginger, galangal, lemongrass, five spice and cumin in a pestle & mortar to make the base paste and then heat along with the oil and onion in a pan for around 10 minutes.


2. Add in the stock, stir thoroughly  to get all the aromatic paste off the bottom of the pan then add the rice aswell. Take it to boiling point before turning down to a simmer and leaving for 15 minutes until the rice is al dente.

3. The coconut milk can now be mixed in. Give it a taste and squeeze in the lemon juice so the flavours are nicely balanced.


4. Turn the heat up high to get a good boil going which will help the liquid reduce and thicken and then turn off once you have achieved your required thickness.

This Little Piggy Cooked
Root Veg Laksa

Spicy Root Veg Laksa inspired by Jamie Oliver’s Pumpkin Rice Laksa Soup


As the temperature has dropped quite sharply recently, This Little Piggy has been looking for comforting soups or stews to cook and with some surplus veg and coconut milk left over from a Thai curry, this seemed the perfect choice.  We’ve bulked it up slightly with the addition of rice but if you want to serve as a main, simply increase veg and rice proportions.


Serves 2



200g Mixed Root Veg (sweet potato, parsnip, carrot, potato etc), roasted

75g Arborio Rice (although any rice can be used)

1 Red Onion, sliced

2 tsp Chilli Flakes, dried

1 Garlic Clove, crushed

1 tbsp Fresh Ginger, sliced

1 tsp Galangal paste

1 Tablespoon of Olive Oil

2 Sticks Lemongrass, crushed

1 tsp Chinese Five Spice

1 tsp Ground Cumin

½ Pint Vegetable Stock

200ml Coconut Milk

Juice of 1 Lemon


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