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Christmas Lobster Bisque Fish Pie

Hands-on time: 20min plus cooling  - Cooking time: 1 hour - Serves 6 Claude & Basil say: an indulgent twist on a family favourite. For a special dinner or as a treat. Haddock could be swapped for salmon filets and the scallops for mussels.  INGREDIENTS 75g butter 75g plain flour 125ml dry white wine 400g tin of la Belle-Iloise Lobster Bisque 150ml single cream 250g raw king prawns 200g raw scallops 300g unsmoked haddock, cut into large chunks 1 tbsp. lemon 500g fluffy potatoes (Maris Piper are great) 25g grated cheese (we love gruyere) Preparation Heat the oven to 200C – mark 6 In one large, heavy-based saucepan, melt 50g butter. Add flour and whisk in. Cook for 2-3 mins until smelling...

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Sardine French Puffs

Hand-on time : 10 min - Cooking time : 15 min - Serves 6 Claude & Basil say:  These puffs are delicious as an appetizer but can be eaten as a meal with a side salad of rocket and chopped tomatoes.  You can swap the sundried tomatoes for tapenade or another tasty spread just do a little test beforehand, so it doesn’t become too salty. At Claude & Basil’s towers we love experimenting and we love the combination of the Pitomail sardines with a roast pepper paste. INGREDIENTS - 3 large tins of Sardines St George - 1 roll of ready-made puff pastry (also works with handmade if you have time!) - 60 g sundried tomato paste - A handful of fresh chopped basil...

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Tagliatelle Zanzibar

Hands-on time : 5 min - Cooking time : 10 min - Serves 2 Claude & Basil say: We love this way of serving the Zanzibar style tuna chunks! All our fish chunks can be used for this recipe you just need to mix and match the ingredients!  INGREDIENTS - 2 tins 1/10 (160 g) of belle-iloise tuna chunks Zanzibar style - 160 g tagliatelle - 1 medium ripe tomato - 3 large spoons of crème fraiche - Some parsley to serve. PREPARATION - Cook the pasta as per the instructions on packet in salty water - Dice the tomato - While the pasta is cooking in a small saucepan lightly warm up the crème fraiche, diced tomato and the Zanzibar style tuna chunks...

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French Tartines with Pistou

Hands-on time: 5 min - Cooking time: 10 min - Serves 4 Claude & Basil say: This can also be enjoyed as a full meal with a salad but is great for a snack or a quick lunch. INGREDIENTS - 2 tins 1/6 (230 g) sardines in Pistou (basil) sauce (from the Belle-Iloise to eat warm selection) - 4 slices sourdough bread - 50 g grated cheese (we use gruyere but a strong cheddar will also be delicious). Goats cheese would also be lovely with the pistou and Provencal flavours of the sardines. PREPARATION - In a bowl lightly crush the sardines in their sauce to form a rough paste. - Spread your sardines in generous quantity onto the sourdough slices - Top-up with...

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Buttery Sardine toasts

Hand-on time: 5 min - Cooking time: 10 min - Makes 20 pieces Claude & Basil say: A great snack to serve as an appetizer or enjoy with a glass of wine. In this recipe we’ve used the sardines with churned butter but you can use any of the Belle-Iloise warm sardines preparations and mix and match ingredients.  This can also be enjoyed as a meal with side salad. INGREDIENTS - 1 tin 1/6 (115 g) of sardines in churned butter to eat warm - 1 artisan French baguette - 3 small wine tomatoes (it also works great with cherry tomatoes) - 1 tbsp. chopped garlic - 1 tsp. chopped parsley PRÉPARATION Slice the baguette to make about 20 slices and toast lightly in...

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