The Hairy Bikers' Paella
Transport the flavours of the Mediterranean into your kitchen with this delicious, vibrant paella recipe packed with chicken, chorizo, mussels, and king prawns. Perfect for sharing with family or friends.
Prep Time: Less than 30 mins
Cook Time: 30 mins to 1 hour
Serves: 8–10
Dietary: Egg-free, Nut-free, Pregnancy-friendly
Ingredients
6 chicken thighs, boned, skinned, cut in half (about 600g/1lb 5oz)
150g/5oz cooking chorizo, skinned and cut into 5mm/¼in slices
4 garlic cloves, crushed
300g/10½oz fresh large tomatoes, halved, seeds removed, flesh grated (discard skin)
1 lemon, zest only
1.5 litres/2½ pints hot chicken stock
3 bay leaves
2 sprigs thyme
200g/7oz green beans, cut into short lengths
500g/1lb 2oz Calasparra rice
1 tsp saffron threads, soaked in a little warm water
Lemon wedges, to serve
Method
Heat the oil in a 36cm/14in paella pan or a very large frying pan over medium heat. Season the chicken thighs with salt and pepper, and fry for 5 minutes, turning regularly until lightly coloured. Add the chorizo and cook for 1 more minute.
Add the garlic and cook for a couple of minutes more, then push everything to one side of the pan. Add the tomatoes and fry for a few minutes. Mix everything together, then sprinkle in the paprika and lemon zest.
Pour in all but a large ladleful of the chicken stock and bring to a boil. Add the bay leaves, thyme, green beans, and season with a little salt.
Once boiling, reduce to a simmer and sprinkle in the rice, spreading it out as evenly as possible. Pour in the saffron and stir — this is the only time you should stir the paella once the rice has been added!
Bring back to the boil, then simmer for 5 minutes.
Reduce the heat and let the rice simmer gently for 12–15 minutes. If the rice dries out but is still crunchy, add a splash more stock.
When the rice is al dente, arrange the mussels and prawns on top. Cover with a damp tea towel or lid and wait for the mussels to steam open and the prawns to turn pink.
Serve with lemon wedges.
Perfect With: A chilled glass of Spanish white wine and crusty bread.
(This recipe is adapted from The Hairy Bikers.)
The Ultimate Fish Pie
A hearty and delicious fish pie layered with flaky white fish, smoked haddock, salmon, and prawns, topped with creamy mashed potatoes and golden parmesan breadcrumbs. Perfect for a cozy family meal that brings seaside flavors to your table.
Prep Time: 30 mins to 1 hour
Cook Time: 30 mins to 1 hour
Serves: 6
Dietary: Nut-free
Ingredients
For the fish pie
OR our very own West Coast Fish Pie Mix
For the poaching broth
4 tbsp dry vermouth
1 onion, roughly chopped
1 small bulb of fennel, cored and chopped
1 small carrot, chopped
1 small stick of celery, chopped
1 bay leaf
Pinch saffron
For the potato topping:
1.5kg/3lb 5oz potatoes (such as King Edwards, Maris Piper or Estima)
White pepper
Butter, to taste
100g/3½oz grated gruyère cheese
For the parsley sauce
75g/2½oz unsalted butter
75g/2½oz plain flour
150ml/5fl oz full-fat milk
Large handful parsley, finely chopped
White pepper
To assemble the pie
Butter, to grease the dish
125g/4½oz leaf spinach
4 hard-boiled eggs
25g/1oz ciabatta crumbs
25g/1oz grated parmesan cheese
Method
Place the potatoes in a large pan of boiling salted water and cook for 15–20 minutes until tender. Drain well, mash with butter, salt, and white pepper. Stir in the grated gruyère and keep warm.
Put the fish stock, vermouth, onion, fennel, carrot, celery, bay leaf, and saffron into a large pan. Bring to the boil, then reduce heat and simmer for 5 minutes.
Add the white fish, smoked haddock, salmon, and prawns to the broth. Poach gently for 3 minutes. Use a slotted spoon to lift the fish out and set aside.
Strain the broth through a sieve back into the pan. Bring to the boil and simmer until reduced by half.
Melt butter in a pan over low heat. Stir in the flour to form a paste. Gradually whisk in the milk and reduced broth. Simmer for 10 minutes until thickened. Stir in the parsley and double cream. Season with salt and white pepper.
Preheat the oven to 180C/350F/Gas 4.
Grease a casserole dish with butter. Flake the poached fish into the dish. Blanch the spinach in boiling salted water for 1 minute, drain well, and layer over the fish. Slice the hard-boiled eggs and arrange on top.
Spread the mashed potato over the fish and spinach. Mix ciabatta crumbs and parmesan, then sprinkle evenly on top.
Bake for 30–40 minutes until the topping is golden and the pie is bubbling.
Warm the parsley sauce and serve with the pie.
Perfect With: Steamed green beans, buttered peas, or a crisp green salad.
This recipe is adapted from BBC Good Food.
Bake-in-a-Bag Fish
Delicate white fish fillets steam gently inside foil parcels with fennel, tomato and fresh herbs. A light, flavour-packed dish that’s quick to prepare and keeps all the goodness locked in.
Prep Time: Less than 30 mins
Cook Time: 10–30 mins
Serves: 2
Dietary: Dairy-free | Egg-free | Gluten-free | Nut-free | Healthy
Ingredients
For the parcels:
2 fish fillets (about 175g each), such as cod, sea bass or trout
1 medium tomato, sliced
¼ fennel bulb, finely sliced
½ onion, finely sliced
1 tbsp chopped dill (optional)
2–3 tbsp white wine (optional)
Method
Heat olive oil in a frying pan. Add fennel and onion with salt and pepper. Cook 2–3 minutes until softened.
Divide fennel and onion between two squares of baking paper on foil. Layer tomato slices, then place fish fillets on top.
Drizzle with olive oil and lemon juice. Season with salt and pepper. Sprinkle dill and capers if using.
Fold paper and foil over fish to make parcels. Leave a small gap to pour in white wine if using. Seal parcels loosely.
Bake on a tray at 200C/180C Fan/Gas 6 for 12–14 minutes until fish is opaque and cooked through.
Serve parcels unopened at the table.
Perfect With: Steamed new potatoes and a crisp green salad for a light, fresh meal.
(This recipe is adapted from BBC Good Food.)
Salmon Pasta Bake – Cheesy Comfort with a Gourmet Twist
Creamy, indulgent, and packed with flavour, this Salmon Pasta Bake is a crowd-pleaser that’s perfect for weeknight dinners or casual entertaining. Rich béchamel sauce, smoked salmon, and two cheeses combine for a golden, bubbling bake that’s both comforting and luxurious.
Prep Time: Under 30 mins
Cook Time: 30–60 mins
Serves: 4–6
Dietary: Nut-free, Pregnancy-friendly
Ingredients
For the bake:
250g Gruyère cheese, grated
75g Parmesan cheese, grated
3 tbsp dried breadcrumbs
For the béchamel sauce:
750ml full-fat milk
120g unsalted butter, plus extra for greasing
50g plain flour
Freshly grated nutmeg, to taste
Method
Preheat the oven to 200°C (180°C Fan) / Gas 6. Lightly grease a large gratin or baking dish with butter.
In a small saucepan, slowly bring the milk to a gentle simmer.
Meanwhile, make the béchamel. Melt half the butter over very low heat in a heavy saucepan. Stir in the flour and cook, stirring constantly, until the roux is just golden—do not brown.
Remove from the heat and whisk in the hot milk gradually, a few tablespoons at a time, until smooth. Return to the heat and bring to a gentle boil, stirring continuously until thickened. Season with salt, black pepper, and a pinch of nutmeg.
Cook the pasta in boiling salted water according to packet instructions. Drain and stir in half the remaining butter.
To assemble the bake:
Spoon 2–3 tbsp of béchamel into the prepared dish.
Add one-third of the pasta, then layer with half the smoked salmon and half the Gruyère.
Sprinkle with a little Parmesan and breadcrumbs.
Spoon more béchamel over the top.
Repeat with half of the remaining pasta, all the remaining salmon and Gruyère.
Add the final pasta layer, spread the remaining béchamel, and finish with the rest of the Parmesan, breadcrumbs, and butter pieces.
Bake for 20–30 minutes until the top is golden and bubbling. Allow to rest for 2–3 minutes before serving.
Perfect With: Crusty bread and a glass of chilled white wine.
(This recipe is adapted from BBC Good Food.)
Cod and Parsley Stuffed Jacket Potato
Looking for an easy, comforting fish recipe using fresh cod? This stuffed jacket potato combines creamy mashed potato with sustainably sourced cod and fresh herbs – ideal for a hearty lunch or light dinner. Get your cod from trusted fishmongers in South West London for the best flavour and freshness.
Prep Time: Under 30 minutes
Cook Time: 50–85 minutes
Serves: 4
Dietary Info: Nut-free | Egg-free
Ingredients
4 large baking potatoes (about 225g each)
1 litre (1¾ pints) whole milk or dairy-free alternative
2 garlic cloves, crushed
1 bay leaf
3 tbsp chopped fresh parsley
55g mature cheddar, grated
Salt and black pepper
Extra virgin olive oil, for drizzling
1 lemon, cut into wedges
Handful of fresh watercress, to serve
Method
Preheat the oven to 200°C (180°C fan) / Gas 6. Scrub the potatoes clean, dry them, and prick a few times with a fork. Rub lightly with olive oil and bake for 50–60 minutes until soft inside and crispy outside.
While the potatoes cook, place the milk, garlic, and bay leaf in a saucepan. Season and bring to a gentle simmer. Add the cod and poach for 4 minutes. Remove the cod with a slotted spoon and set aside. Strain the milk into a jug.
When the potatoes are cool enough to handle, cut them in half lengthways. Scoop out the flesh into a bowl, leaving the skins intact. Flake the poached cod into the bowl, add the parsley, and mash together. Gradually stir in about 150ml of the milk until the mash is creamy but not wet. Season to taste.
Spoon the mixture back into the potato skins. Top each with grated cheddar. Return to the oven for 25 minutes, until golden and piping hot.
Serve immediately with a drizzle of olive oil, lemon wedges, and a side of fresh watercress.
Perfect With: A crisp green salad and a squeeze of lemon – or pair with a glass of chilled Sauvignon Blanc for a light, satisfying meal.
(This recipe is adapted from BBC Good Food.)
Salmon Traybake with Soy & Chilli Dressing
Quick, healthy, and full of flavour—this salmon traybake pairs tender fillets with colourful veggies and a tangy soy-chilli dressing. Ready in under 30 minutes!
A healthy salmon traybake with vibrant veggies and a zesty soy-chilli dressing. Perfect for busy weeknights—ready in under 30 minutes with minimal washing up!
Prep Time: Under 30 mins
Cook Time: 10–30 mins
Serves: 2
Dietary: Dairy-free, Egg-free, Gluten-free, Healthy, Pregnancy-friendly
Ingredients
For the traybake:
½ lime, juice only
1 tbsp soy sauce (GF if needed)
½ tsp caster sugar
100g Tenderstem broccoli
100g green beans, halved
1 small red pepper, sliced
For the dressing:
1 garlic clove, grated
1cm piece fresh ginger, grated
2 spring onions (white part chopped, green part thinly sliced)
1 red chilli, finely chopped
½ lime, juice only
1 tbsp soy sauce
2 tsp olive oil
1 tsp sesame oil (optional)
½ tsp caster sugar
Method
Preheat oven to 230°C/210°C Fan/Gas 8.
Mix lime juice, soy sauce, and sugar in a bowl. Coat salmon fillets, skin-side up, and marinate for 10 mins.
Boil broccoli and green beans for 5 mins. Drain.
Place salmon on a roasting tin. Add broccoli, beans, and pepper. Pour over soy mixture. Cover with foil (leave salmon exposed) and roast for 12 mins.
Mix dressing ingredients. Drizzle over cooked veg and salmon. Garnish with sliced spring onion greens.
Great for: Quick dinners, meal prep, and healthy eating.
(This recipe is adapted from BBC Good Food.)