Fool proof food
Fish Finger - classic!
Grill 3-4 fish fingers (crumbed not battered) till nice and crispy, season with salt and lots of freshly ground black pepper. Take either 2 pieces of white toast or a very soft white bap and butter both sides. On one put a small amount of Colman’s English Mustard, followed by lashings of mayo and on the other side put a generous amount of Colman’s followed by plenty of ketchup.
Put the fish fingers on the ketchup side (very important). Cover with iceberg lettuce then close the sandwich. Cut or eat whole.
2 lbs coarse wholemeal flour
8oz pinhead oatmeal
8oz self raising flour
3 tablespoons brown sugar
1 tablespoon bread soda
3 tablespoons olive oil
1 litre buttermilk
1 extra ½ cup milk if needed
Sesame, pumpkin, sunflower and poppy seeds.
This will make 3 x 2 lb loaves.
Mix all the dry ingredients together. Add oil and buttermilk. Mixture must resemble wet porridge. Oil the tins. Spread sesame seed on bottom. Fill tins with mixture. Spread pumpkin seed, sunflower and poppy seed on top. Cooking in oven 200C/400F/gas 6 for 40 minutes.
Turn out on wire rack to cool.
1 pint water; 6oz sugar; 2 stalks of lemongrass; 2” piece of fresh ginger
Cut the lemongrass stalks in half lengthwise. Peel and coarsely grate the ginger. Put the ingredients in a saucepan, bring slowly to the boil, simmer for 2 minutes. Leave to infuse for at least 30 minutes or until cold. Add more sugar if necessary. Sieve and freeze in an ice-cream maker.
