The school routine is well and truly back. The house is a little quieter in the day, but in a credit/debit style the noise seems amplified come home time. The excitement of the day; the rush to get the detail out. Sometimes it’s just so much more important to tell Mummy about how someone jumped in a puddle and got their trousers and shirt wet rather than comment on what part of the curriculum was covered off that day. Come to think of it, pretty much the only things I remember from primary school are the contents of my lunchbox, skipping and making Christingle’s out of wrinkly oranges. Oxbow lakes and Tudor kings? Not so much. READ MORE
After ‘how do you ice the perfect cupcake?’ the next most popular question I get asked is ‘how do you stay so slim?’ which always makes me laugh as I am no skinny girl at all. I’m a very curvy size 14 in fact. I love food and hate having to restrict myself but every so often when I’ve been reaching for the biscuit tin that little too often or finishing off the boys tea before eating my own (such a bad habit.) I spend some time watching what I eat. I measure oil rather than flamboyantly drizzling it in the pan, I bake rather than fry and I try not to have that glass of wine when offered. This recipe is one that’s very useful to have up your sleeve for when the jeans feel a little too tight but you don’t want to compromise on flavour.
Comments gratefully received. And there’s a video too!
500g carrots, peeled and quartered into large batons
500g parsnips, peeled and quartered into large batons
1 garlic clove, crushed
2 courgettes, sliced into large batons
½ x 28g pack fresh flat-leaf parsley, finely chopped
50g fresh breadcrumbs
50g plain flour
2 medium eggs, beaten
4 coley fillets, skinless
4 tablespoons tartare sauce, to serve
Preheat the oven to 200ºC, 180ºC fan, gas 6. Pour the oil into a large roasting tray and place in the oven for 5 minutes to heat. Carefully place the carrots and parsnips into the hot roasting tray with the crushed garlic, and mix together with a spoon until all are coated. Cook for 25 minutes.
Meanwhile, mix together the parsley and breadcrumbs. Then place the flour, egg, and the breadcrumb mix in separate dishes. Firstly dip the fish fillets in the flour, then the egg and finally the breadcrumb mix. Line a baking sheet with greaseproof paper. Place the breaded fish fillets on the tray.
Remove the carrots and parsnips from the oven, turn with a spatula, then place the courgette batons on top. Return the vegetables to the oven with tray of fish, and cook together for 20 minutes. The veg and fish will be ready at the same time. Serve the fish fillets with roasted vegetable chips and tartare sauce.
I’m a mum of 3 boys, a cookbook writer and also a finalist on the 2011 Great British Bake Off.
I’ve decided to record the recipes I use, partly to save them somewhere and partly in case someone else might like to use them...
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