Caitríona Redmond: A quick and easy fish and chips dinner — with your favourite crisps on top

There is no need to spend a fortune on expensive cuts of fish if they are going to end up in a pie

As the weather becomes increasingly inclement, the evenings get darker, and I struggle to find the energy to cook a dinner in the evening after work. The kids head off to school before 8am and don’t get back until my workday is over, which leaves me with no excuses; they need a hot meal when they roll in the door.

The last thing I want to do is head into the kitchen to cook for an hour, only to see the meal disappear in seconds before I sit down to enjoy my own. Does anybody else suffer from that malaise? Of dishing up the meal to hungry family members who vacuum the food from the plates before you’ve even put your first forkful in your mouth?

Hungry kids need food fast, and I don’t mean from the takeaway. Although there are days that I fantasise about dialling the takeaway and giving myself a break from cooking, I also know that it would cost at least a third of my weekly food budget to pay the bill. I’d rather buy food that can be cooked at home, stay on budget, and be ready quicker than it would take for the delivery driver to knock on my door and hand over the bag.

Real fast food it is for us instead.

I always have a store of potatoes in the house, which can typically take a while to cook into mash, but if you prick a potato still in its jacket and use the microwave, it can be cooked in the same amount of time it takes to scramble an egg or reheat a tin of beans. Just 15 minutes later, plus a large portion of salad on the plate, gives a very balanced meal that is budget-friendly and ready in a jiffy.

Instant noodles have their place in this household; when paired with frozen vegetables and protein, the noodles comprise a filling and nutritious meal that takes 10 minutes to cook from start to finish. Eggs are a powerhouse, and I use them for every time-sensitive meal because they are quick and easy to cook. However, when we have a roast dinner, I gather the meat left on the bone or carving platter and put it into a small box in the freezer. The meat can be reheated with ease and added to those instant noodles.

I still occasionally crave takeaways. There’s something to be said for outsourcing the meal preparation and clean-up afterwards. When I do pick up the phone to dial, though, I’m sure to select something I can’t easily make at home, so it feels like a real treat. I have a stash of authentic sauces and ingredients so I can make a chip-shop curry sauce at home. This means I’m less likely to dial regularly and more to use what I have to stay on budget and know it still tastes great.

30-minute Fish & Chips

recipe by:Caitriona Redmond

Fresh fish can be expensive. However, there is no need to spend a fortune on expensive cuts if they are going to end up in a pie.

Servings

4

Preparation Time

 10 mins

Cooking Time

 20 mins

Total Time

 30 mins

Course

 Main

Ingredients

• 300ml milk

• 300g of mixed fish chunks (here I used salmon, haddock , and smoked haddock, 100g of each)

• 50g frozen peas and sweetcorn

• 30g butter

• 30g plain flour

• 3-4 packets of crisps (flavour of your choice)

Method

1. In a small pot melt the butter on a medium heat. When melted stir in the flour and keep on stirring until it starts to sizzle and cook.

2. Add 50ml of milk then stir well until it is well mixed.

3. Add another 50ml of milk and repeat until all the milk is mixed in and you have a thick sauce which coats the back of your spoon.

4. Turn the heat to medium and then pour your chunks of fish into the sauce along the frozen vegetables. Stir well

5. Leave the pot on the hob for another 4 minutes to allow the vegetables to warm through then pour the sauce into a large ovenproof dish.

6. Crumble plenty of crisps on top of the sauce. You can also grate cheese on top of the crisps if you like.

7. Bake in the oven for 20minutes. If feeling virtuous eat with a green side salad. We just like to eat with a spoon!

Grab and Go Meals

On busy evenings I like to grab my meals and go to get a dinner on the table as quickly as possible. For this reason I plan ahead and prepare doubles or even treble quantities of vegetables by peeling, chopping, and cooking in advance.

A handful of frozen vegetables thrown into a soup or a stew can provide an escape from intensive food preparation and still taste just as good. A tray of frozen mash from a previous dinner can be popped into the oven to crisp on top. Slices of cooked ham are ideal for sandwich fillers.

While I might have an encyclopaedic knowledge of what we have in the store cupboards, fridge, and freezer, I can never expect the kids to know what and where it is. If I’m going to be out of the house, I place all the suggested ingredients onto a plate in the fridge or a box in the press. The boys can just grab what they need and cook their meals, then go to the table to eat without much hassle.