Pea and Chilli Soup with crunchy Fish Croutons

This recipe is deliciously simple and healthy. It is a sure crowd pleaser, combining two traditional ingredients; peas and fish. You can knock up this recipe in no time using store cupboard ingredients already at home.

Pea and Chilli Soup with Fishy Croutons

Serves 2 | Cooking Time 30mins


  • 2 medium Potatoes
  • 3 cloves of Garlic
  • 2 Onions
  • 1 Chicken stock cube
  • A couple of shakes of Chilli Flakes
  • 4 Fish Fingers / similar crumbed fish fillets
  • 400g of Frozen Peas
  • 2 Pints of Water


Pre heat the oven to the recommended heat on the fish’s packaging. Roughly chop the onions and garlic. Sauté the onions and garlic in a deep stock pot until soft. Chop the potatoes into small cubes to speed up the cooking process. Once the garlic and onions are soft; add the water, stock and the potatoes to the pan. Cover with a lid. Put the fish on a baking tray and pop into the preheated oven. Turn halfway through the recommended cooking time.

When the Potatoes are soft, tip in the bag of frozen peas and add the chilli flakes. Re-cover with the lid and leave for a further 5 mins. Check that the fish is cooked and crispy, then remove from the oven to cool a little. By now the peas should have cooked, if so, remove from the heat and bend until smooth. Top with the crumbled up fish.

Serve with a squeeze of tomato sauce if you dare..

Fresh Basil Pesto

Fresh Basil Pesto


Pesto is mainly served with pasta, but it is also great with chicken, fish, other meats, drizzling over pizza and any antipasti.

Great hot or cold!


Top up with oil, this will help it keep for longer.

  • Large handful of fresh Basil
  • Salt & Pepper
  • Olive oil or Arrabiata oil
  • Handful of pine kernels and extra to scatter on top
  • 75g Parmesan Cheese
  • 100g Penne pasta
  • 2 cloves of Garlic
  • Half a Lemon

The Arrabiata oil is a chilli oil which has a nice heat to it, where as Olive oil has the classic earthy flavour to it and is used in the original Pesto recipe. I used the Arrabiata oil in this recipe as i wanted a little kick to my pasta but using Olive oil is just as good and most commonly kept in store cupboards. So the choice is up to you!

First add your pasta to a pan of seasoned boiling water and leave to cook for 10 to 15 mins.

Toast your pine kernels in a pan, be careful not to burn them as they colour very quickly. You are looking for golden brown kernels, toasting the kernels enhances the flavour making it even more delicious! Once you have toasted your pine nuts, put the nuts, half of the cheese, blitz until a smooth oily sauce. (The smell of the basil will make your tummy rumble!!) Add more oil if needed, remember you want it to coat the pasta completely. Once the the pasta is cooked to desired bite. Drain, but not until bone dry, you want it to retain some moisture. Stir the pesto into the pasta. Serve and scatter your remaining pine nuts and cheese!


AND HEY PESTO! There you have it!


Green Basil Pesto & Penne