Other ways that help

Many of you are already doing your bit by buying locally caught fish. And Peet’s at Home can only add to that. But more still needs to be done. Here are a couple of ways you can help.

Firstly, buy fish that’s freshly-landed and in season, even if it wasn’t top of your shopping list. Many of our recipes work with other varieties, and you’ll find suggested alternatives with each one. What’s more, buying fish that is in season helps fish stocks recover and can often be kinder on your pocket.

Secondly, urge your friends to do the same thing. Without increased demand from as many people as possible we could see fishing boats disappear. And remember, some of these boats are crewed by families who have been fishing for generations. Let’s do our best to keep their livelihoods and their boats afloat for the generations to come.

We’re sharing our recipes for our highest-rated dishes so now you can enjoy them at home!

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Salmon en Croute

A home favourite! This is a pretty simple recipe but does a great job of getting the most out of some proper Scottish salmon.

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Pesto pasta

One of our most popular vegan and vegetarian dishes. Feel free to make it with any nuts or greens available. here we use the classic combination of pine and basil but almonds and walnuts also work well.

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Freshly steamed mussels with cream, garlic and parsley sauce

Mussels are cheap, sustainable and quick to prepare. An easy one-pot meal ready in 20 minutes!

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Low & Slow Pulled Pork

We serve this as part of the Peet’s Burger, which is one of our customers’ favourites! The secret is cooking it low and slow. All good things come to those who wait.

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Chilli jam

We usually serve this chilli jam with pan fried scallops and fresh langoustine. But it will add a kick to other dishes too.

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Smoked mackerel pâté

This peppered smoked mackerel pâté is quick to make and full of flavour. A fantastic starter when you’re short of time.

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Seafood Linguini

An easy pasta recipe that feels special but doesn’t take very long to make

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Squat lobster pesto pasta

Squat lobster is what we use in the restaurant because it comes straight to us from the creel. However, you can substitute prawns, crayfish or lobster — fresh or frozen!

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Crab linguini

A classic seafood pasta dish that makes a regular appearance on the restaurant menu. Follow Angie’s simple instructions and you can’t go wrong.

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Apple Cake

Simple to make and simply delicious. It should serve eight if you’re feeling generous, maybe six if you want to keep more for yourself.

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Monkfish seafood stew

A simple fish stew that gives a brilliant depth of flavour without any hassle. Fresh is best but frozen fish and seafood can be defrosted and used if fresh is not available.

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Seafood Chowder

The recipe calls for salmon, mackerel, haddock, smoked haddock, langoustine and mussels. However, you can make this with what’s available; the only fish that is essential is the smoked haddock!

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Spicy tomato and pepper soup

A simple and warming soup that can be rustled up with a minimum of fuss and a maximum of flavour.

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Fresh berry meringue

The perfect prepare-ahead pudding making use of whatever berries are in season. We like it best with raspberries, blueberries, strawberries or blackberries.

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Peet’s Apple Crumble

The restaurant version is made in individual portions. Fortunately, this recipe serves eight. So, no need to share what’s on your plate with anyone!

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Chocolate and salted caramel brownie

Chocolate and salted caramel, together, in a brownie. What’s not to like?

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Fresh salmon fillet with pesto vegetables

A regular feature on the Peet’s menu. A healthy dose of Omega 3 and vitamin D plus a generous dressing of delicious pesto on potatoes and greens.

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