NEW: Bia's Kitchen Show Recipe Column

The team at Chatting Food are super excited to introduce the latest member of our team! This new monthly column is dedicated to national foodie and presenter of Bia's Kitchen Show, Bianca Rodrigues-Perry.

A Brazilian-born talented self-taught chef now from Leamington Spa, Bianca is a familiar - and friendly - face to huge audiences on YouTube, Spotify, Instagram and Facebook with her unique brand of cooking show.

Through the show, she proudly sets out to empower the independent food and drink industry, showcasing some of the area’s brilliant local chefs, nutritionists, and food and drink artisans who share some of their own recipes and top cooking tips, alongside her own.

The project is also rooted in her own journey of overcoming personal mental health challenges through a passion for cooking.

And that's not all. All the recipes featured in our column - as well as MANY more - also form the first in a series of books, ‘Bia’s Kitchen Show: The Cook Book – The Culinary Journey of Gratitude,’ available to buy from Amazon or Bia’s Kitchen Show website HERE. So if this gives you an appetite for more and you just can't wait, you can get your fill by ordering now!

In this first recipe - and in a nod to her roots - Bia introduces her Brazilian twist on a seafood curry. You can thank us later!!

Bia’s Brazilian Seafood Curry (Serves 7-8)

INGREDIENTS:

350g langoustine

400g prawns

300g mixed fish fillet

5 chopped lime leaves

1 red pepper

1 green pepper

1 yellow pepper

2 large onions

2 fresh chillis chopped

1tbsp paprika

1tbsp dry coriander powder

6 tbsp fish sauce

4 cloves of crushed garlic

30g of chopped ginger

350ml coconut cream

350ml double cream

600g chopped tomatoes

30ml of Dendê oil (palm oil)

2 handfuls of fresh coriander

HOW TO MAKE IT:

In a large pan add Dendê oil, onions and garlic, cook until onions are a bit softer.

Add ginger, peppers, paprika, dry coriander, chilli, fish sauce, mix well and add the langoustine, lime leaves and desiccated coconut.

Mix the double cream with the coconut milk and pour in the pan, then add the chopped tomatoes, stir a bit and add the rest of the fish and prawns.

Cover with the lid and cook for 15 minutes or until the fish is all cooked through.

Finish with a handful of fresh coriander, lemon juice and a drizzle of Dendê oil.

Enjoy with white rice.

[Items in this article may have been gifted to Chatting Food. No financial payment has been made to feature in this article, and entries to the feature are made independently by members of the Editorial Team. This page contains affiliate links and we may receive a small commission for purchases]

Amanda is a journalist of 30 years and now runs an award-winning PR agency based in Warwickshire. When she's not writing about her own clients she loves to help spotlight the great work of other pubs, restaurants and hotels around the country.

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