If you follow me on Instagram (and if not, why not?!) then you’ll have seen me waxing lyrical over the last few months about my new favourite egg dish. Turkish Eggs.
I’d seen them popping up on a few brunch menus towards the end of last year, but it was only when we popped to The Dynamo for W’s birthday breakfast (see a previous review here) that I plucked up the courage to try something new. And, reader, I loved them. The combination of the thick, tangy, creamy yoghurt against perfectly poached eggs and spicy butter is so much tastier than I’d imagined. It all combines together to be more than the sum of it’s parts, a little bowl of tasty goodness that I’d happily have for breakfast any day of the week.
And I’ve come up with a method which means I can make these every day of the week. A relatively hands off method which means I can eat my favourite breakfast dish before work. Perfect!
Recipe (serves 1, makes enough chilli butter for 2-3 days)
75g salted butter
1 tsp chipotle paste
1/2 tsp dried chilli flakes
100g natural yoghurt
Toast, to serve
To make the chilli butter, melt the butter in a small pan over a low heat with the chipotle paste and chilli flakes, stirring until it is well combined. Pour into some Tupperware and keep in the fridge.
When making your breakfast, heat the oven to around 75C. Add the yoghurt to a small baking dish or ovenproof bowl, and 2-3 tbsp of chilli butter to an ovenproof ramekin. Pop in the oven for 15 or so minutes, or until the butter is melted and the yoghurt is warm. Meanwhile poach the eggs to your liking (I use the clingfilm trick). Serve the eggs in the yoghurt, drizzled with the chilli butter, alongside some toast for dipping.
And that’s it! So easy, so quick and such a tasty breakfast that’s full of protein.
Is it cheating, using a magazine as part of this cookery book series? Probably, but this recipe was too good not to share! We recently switched from subscribing to BBC GoodFood to Delicious magazine, and I have to say I’m really glad we did. We’d been unimpressed with GoodFood for a few months, finding the recipes a bit repetitive and predictable – and the ones we did try often didn’t work out so well. Since switching we’ve constantly found many recipes each month we’d like to make, and all of them have worked. Several of them have even been recooked, which is high, high praise in our house!
This is one such recipe. We’ve been loving Mexican flavours lately, whether it’s complex layers of flavour from authentic Pork Pibil Tacos, to cheats Fish Tacos made with Fish Fingers. These Duck Tacos are equally as good.
The duck legs are slow roasted in a mix of pineapple and chipotle, before being shredded and piled into tacos with a creamy yet spicy dressing. They are then topped with a tangy, fresh salsa of pineapple, red onion and chilli. It’s sweet, it’s hot, there’s crunch, there’s softness. The combination of flavours and textures in this dish is insanely good, and far superior than the effort required to put it together. I can imagine this would make a great informal supper party dish!
We’ve edited the recipe slightly, adding a little onion to the duck to (1) bulk it out a little and (2) had an additional level of flavour. We’ve simplified the creamy dressing, as we don’t tend to have mayonnaise on hand. We’ve added garlic, because why not. Oh, and whilst we usually leave out the avocado from the original I can imagine it would be delicious with it. And finally, we’ve used pre-prepared pineapple. Yes it’s more expensive, but it reduced the risk of me slicing my hand off, and I also tend to get sore hands if I handle the fruit. You can, of course, use a small pineapple here instead!
Recipe (serves 2, easily scaled up)
1 duck leg
1 white onion, sliced
1 medium pack of prepared pineapple, 2/3 for the duck and 1/3 for the salsa
75ml tequila or pisco
75ml chicken stock
2 tsp chipotle paste
Pinch of dried chilli flakes
For the salsa – 1 red onion, 1 red chilli, bunch fresh coriander (all three should be chopped) and 1/2 lime (zest and juice, serve with the remaining half)
For the chipotle sauce – 4 tbsp soured cream and 1 tsp chipotle paste
4 soft tortillas, to serve
Heat a casserole dish over a medium heat, then add the duck legs (skin side down) and fry for 5 minutes until brown. Add the onion slices and fry briefly until softened. Blitz two-thirds of the pineapple in a blender (I used my mini-chopper) with the tequila, stock, chipotle paste, chilli flakes and salt/pepper to make a smooth sauce, then add to the duck. Put in the oven and cook at 160C for around 2 hours. Once done, shred the duck meat and add back to the sauce (discarding any bones and non-crisp skin).
For the pineapple salsa, finely dice the leftover pineapple and put in a bowl with the chopped red onion, lime zest, chillies and coriander. Add the juice of ½ lime, season and set aside. To make the chipotle sauce, mix together the soured cream and chipotle paste.
To serve, warm the tortillas (I use either a microwave or dry frying pan). Serve everything in small bowls, and assemble your tacos with the sauce, duck and salsa. Squeeze over a little extra lime before serving. Yum!
Are you a fan of Mexican food? Have you read Delicious magazine?
When we have people round for supper (which is not as often as we’d like), one of my favourite desserts to make is brownie, ice-cream and some kind of sauce. It might sound kinda boring, but actually we switch up flavourings to go with the rest of our menu, and everything is homemade. We’ve done a Nutella-inspired hazelnut combination, a Snicker’s style dessert. And then there’s this. Slightly Middle-Eastern inspired, this tahini ice-cream is almost savoury with deep notes of sesame. Tempered with the exceedingly sweet and sticky honey caramel, it’s wonderful paired with a dark and gooey brownie.
I’ve already shared my ultimate brownie recipe, but today it’s the turn of one of our favourite ice-creams to date. It’s originally inspired by a Butterlust recipe (and in fact the honey caramel is largely unchanged – also the images on that post are insanely gorgeous!).
Using tahini in an ice-cream might seem a little odd, as it is one of the most savoury things I’ve tasted. However it produces the creamiest ice-cream I’ve ever tried, with a slow melt that coats the mouth. Combined with honey both in the ice-cream base and the caramel, it’s the perfect salty-sweet combination. I personally wouldn’t eat this ice-cream without the caramel (unless you added extra sweetness to the base), but give it a go and see what you think!
Tahini Ice-Cream Recipe (makes around 4 servings)
100ml double cream
1tsp vanilla extract
2 egg yolks (from medium eggs)
Place the tahini and honey in a large saucepan and stir over medium-low heat until melted and combined. Remove from the heat and allow to cool for a few minutes, then stir in the milk and cream gradually.
Beat the egg yolks and vanilla in a small bowl and stir in two tablespoons of tahini mixture until well combined. Add this eggy mixture to the saucepan, and return to a very low heat. Gently cook, stirring constantly, for five minutes until thickened. Allow to cool, stirring occasionally to prevent a skin forming, then transfer to an ice-cream machine and churn as per the machine’s instructions before popping in the freezer.
If you don’t have an ice-cream machine, pour the cooled mixture into a freezeable container and freeze, whisking every half an hour, for three hours. As a word of advice, this ice-cream does freeze quite solidly so I’d recommend removing from the freezer a good 10 minutes before scooping.
Combine the honey and cream in a large saucepan over medium heat and cook, stirring frequently, until the mixture reaches 110C on a sugar thermometer. Immediately remove from heat and stir in the butter, then allow to cool before serving. Blast in a microwave if you need to soften it to a pouring consistency.
Serve the tahini ice-cream and honey caramel with gooey chocolate brownie (slightly warm), scattered with chopped pistachios. It’s creamy, it’s rich, it’s delicious – and it’s the perfect end to a slightly Middle-Eastern inspired dinner party.
A stir-fry is such a staple for us. We usually have it on a Monday night, using the leftover meat from the Sunday Roast the evening before, but it’s equally good without any meat, or using meat bought especially for a stir-fry (I have a massive soft spot for a prawn stir-fry).
A stir-fry is, for is, the ultimate in fast and healthy cooking. Yes, there’s a fair bit of chopping involved but once that’s all done it can be cooked in five minutes flat. And if we’re really short on time you can buy those bags of pre-prepped veggies, making it even quicker.
This particular stir-fry sauce is my favourite. It’s made using only store cupboard ingredients (although of course you could use fresh ginger and chillies if you had them) and so we can make it pretty much any time we need to. The sauce is also fantastic tossed through plain noodles (no veg) if you’re sick which is a bonus!
Recipe (serves 1)
1 small onion, finely sliced
1 carrot, spiralized, or peeled into strips with a vegetable peeler
1/4 of a small cabbage (I like using either savoy or red), sliced finely
1/2 a pepper, sliced
Other veggies – I like to add mushrooms, kale, beansprouts etc, but it really depends what I have in the fridge
Handful of leftover meat, if using (in the photos I had leftover roast chicken to add)
1 tsp peanut butter
1 tsp sesame oil, if you have it
1/2 tsp runny honey
2-3 tbsp soy sauce
1 tbsp lime juice (I usually keep a bottle in the fridge)
1/2 tsp ground ginger
Pinch dried chilli flakes, more if you want it hotter
1 nest of egg noodles, or rice, to serve (I’m a noodle girl!)
Stir fry the veggies (and meat) to your liking. I usually like to soften the onions first on a lower heat, before stir-frying the rest on a higher heat (adding the carrots towards the end) as I’m not a fan of crunchy onions. Cook the rice or noodles according to pan instructions.
In a small bowl or mug, combine the peanut butter, sesame oil and runny honey. Gradually add the soy and lime juice, mixing constantly, until you have a smooth sauce. Stir through the ginger and chilli. Once the veg is almost done, add the sauce to the wok and continue to stir-fry until everything is hot and cooked. Serve on a bed of rice or noodles.
And that’s is – super-easy, super-quick and super-tasty!
“To eat copiously” is what the Yiddish word “Fress” means. And what a wonderfully appealing title for a cookery book that is. Masterchef finalist Emma Spitzer’s book mergers the food of the Middle-East with that of Eastern Europe, incorporating her Polish and Russian heritage in a combination that is both homely and exciting. Spiced up comfort food, if you will. The recipes are appealing too, with Emma’s aim to get as much flavour as possible from a simple recipe without spending hours in the kitchen.
The book includes recipes for sharing, soups, big plates with meat and fish dishes (the Sticky Pomegranate Salmon looks especially good), salads, and some sweet treats. There’s classics like Chicken Soup, which looks wonderfully comforting, something I’ll be sure to get W to make me the next time I’m under the weather. Of course, it helps that this book, this cover is the prettiest one to grace my bookshelves.
The recipe I’m reviewing today is aesthetically pleasing too. The cover recipe for the book, upon tasting it’s not hard to see why it was chosen as not only does it look good, it also tastes amazing. I’ve made the recipe as per the book several times, but the version I’m giving you today is my regular recipe – I generally cook it for lunchboxes, so I’ve made it even less complicated, using less pans, using less ingredients to make it a bit cost effective. I highly recommend you try the original version as the flavours are a lot more complex, but this basic salad is just as delicious.
Recipe – makes 3-4 lunch servings
4 tbsp olive oil
2 medium red onions, sliced relatively finely
1 tbsp soft brown sugar
1 tbsp of balsamic vinegar
1 large cauliflower, broken into small-ish florets with the smaller leaves kept
120g giant couscous, cooked as per pack instructions
3 tsp za’atar spice
100g blanched almonds
3-4 tablespoons pomegranate seeds
Heat half of the oil in a large frying pan, and fry the onions with a little salt over a low heat until soft – around 10-15 minutes. Meanwhile toss the cauliflower florets in the remaining oil, spread out onto a baking tray and roast at 180C for 15 minutes – then add the za’tar and the cauliflower leaves, toss together (with some additional oil if it’s looking dry) and roast for another 10 minutes. Tip into a large bowl along with the cooked giant couscous.
When the onions are soft, turn up the heat to medium and turn in the sugar and balsamic vinegar, before cooking for around 5 minutes until sticky and caramelised. Add to the bowl along with a good grind of black pepper and toss everything together.
When ready to serve (at room temperature, not fridge cold), add 25g of almonds per serving, plus a tablespoon of pomegranate seeds. This is excellent on it’s own, alongside homemade pitta breads, or part of a Middle Eastern style spread (think hummus, falafel, spiced chicken, fesenjan…).
Have you tried any Middle Eastern recipes? What would you recommend?
Last year we saw a dietician and were recommended to try and get more oily fish into our diet. It’s not something we regularly ate, mainly because we’re weren’t huge fans when we were younger, and also for budget reasons. Fish is expensive, and salmon certainly is. If I’m spending that much on dinner, I’d prefer something a bit more exciting…
However we have come round to the idea, I’ve developed a couple of salmon recipes that we really enjoy (I’ll pop some up asap!), and we’ve also been trying other types of oily fish. Mackerel has definitely become a new favourite! Whether it’s grilling it whole (delicious with an orange and watercress salad), or buying it peppered to flake into other dishes, it’s delicious and budget friendly. In fact, the peppered stuff is cheaper than buying chicken and has become a fridge/freezer staple for us.
And this is our absolute favourite recipe for peppered mackerel. The perfect comfort food on a colder day, these peppered mackerel fishcakes are also perfect for using up any excess mashed potato – we usually make extra mashed potato just so we can make these! Making your own fishcakes from scratch seems like a bit of a daunting task at first (shop-bought ones are delicious, it seems a faff to do it at home!) but these are well worth it.
As a handy tip, if you want to up the protein in these you can hardboil an egg and very finely chop it before mixing it into the mixture.
Recipe – Serves 2 (makes 4 fishcakes – they freeze really well, so double up (keep egg/flour/breadcrumbs quantity the same if you want to avoid waste)
200g cold mashed potato
1 tsp English mustard
4 spring onions, outer layer peeled off and the inner finely sliced
200g peppered mackerel
3 tbsp plain flour
1 egg, beaten
1 sliced seeded bread (we used the end piece), whizzed to make breadcrumbs
In a large bowl, mix the potato, spring onions, mustard and mackerel (peel off and discard the skin, and flake the flesh into large chunks, removing any large bones), then shape into 4 evenly sized cakes. Roll the fishcakes in the flour, dip in the beaten egg, then roll in the breadcrumb. Pop on a plate and chill until ready to cook. Here they can be frozen (freeze on a tray then gather into a bag once frozen, defrost fully before cooking).
To cook, I like to fry in a little vegetable oil for 5 minutes on one side, flip and continue frying, then pop the frying pan into the oven whilst I cook any veg (these go really well with broccoli and sweetcorn).You can also grill or oven-cook them, but they get the best crunchy coating if you fry!
These peppered mackerel fishcakes are so quick, so tasty, so easy to make – and pretty cheap too!
Are you a fan of oily fish? Any recipes you recommend I try?
Lasagne is quite possibly my ultimate Saturday night food. Cheese, because cheese. Carbs, of course. A super-flavoursome sauce, simmered away until the meat melts in the mouth, doubled with another creamy sauce that delivers ever more cheese. Served with a green salad on the side (balance), it’s quite possibly one of my all-time favourite dinners.
It’s also the time it takes that makes it perfect Saturday night food. One of my favourite ways to spend an evening is stirring something delicious on my stove, glass of wine in hand, talking to my fiancé. Lasagne is a labour of love, that can’t be denied, and it creates a scary amount of washing up – but if you’ve cooked it for someone it’s only fair they wash up!
This version of lasagne is even more special, as I find the pork mince, bacon and fennel combination give an ultra-indulgent flavour. It’s something a little bit different too, and it just feels like so much more of a treat. The best thing? It’s no more difficult or time-intensive to make than your bog standard beef lasagne.
Now, I do like a lasagne with a cheesy sauce, however if you prefer a classic bechamel simply leave out the cheese (you may want to reduce the milk to 275ml as it won’t be quite as thick).
Ingredients (Serves 2)
A couple of ladlefuls of Nomato Sauce (of course you can use a normal tomato-based sauce if you need to!)
250g pork mince
1/4 teaspoon fennel seeds
2 rashers streaky bacon, chopped into small chunks
Small handful of button mushrooms, finely chopped
1 onion, finely chopped
1 stick celery, finely chopped
1 carrot, peeled and finely chopped
2 cloves garlic, crushed
1 very small glass of port, or a small glass of red wine
Dried lasagne sheets (we used 5)
Around 300ml milk
A good handful of cheese – we usually do a combination of cheddar and parmesan – plus extra for the top. For an extra special lasagne, topping with mozzarella makes it amazing!
Heat a large frying pan on a medium-high heat, with no oil, and add the pork mince and fennel seeds. Fry whilst breaking the meat up with a spoon, until it is golden brown – then tip into a bowl. Add the bacon to the pan and fry in the pork fat until just starting to crisp. Add to the pork mince, then lower the heat under the pan. Gently fry the onions, celery, carrot and mushrooms until softened, adding a little olive oil if necessary.
Put the pork and bacon mix back into the pan, increase the heat and add the garlic – and fry all together for 2-3 minutes. Pour in the wine or port, and allow to bubble until it is almost fully reduced. Tip in the nomato sauce (or a tomato-y alternative!), turn the heat to low and simmer for as long as possible or at least 30 minutes.
To make the cheese sauce, melt the butter in a small saucepan until it’s just starting to bubble, then stir in the flour. Cook, stirring constantly, for 2-3 minutes, then turn the heat to low and gradually add the milk (I start to use a whisk here). Once all the milk has been added you can increase the heat slightly, continuing to stir, until the sauce has thickened. Season, including plenty of black pepper and a grating of nutmeg, then stir in the cheese. You can infuse the milk with bay leaves, onion and garlic but I find it to be wasted in a lasagne that’s already so full of flavour.
You can then build your lasagne! I go for a layer of meat sauce, then pasta, then cheese sauce, then meat etc… Finish with a good layer of cheese sauce, making sure all the pasta is covered, then sprinkle over some extra cheese. Bake at 180C for 40-50 minutes or until bubbling and golden – cover with foil if it’s browning too quickly. If you’re using fresh pasta sheets, you can get away with just grilling but I find it’s not quite as comforting.
RecipeServe with a green salad, plenty of wine and enjoy! Any leftovers are good reheated gently the next day, though I have to confess I have a taste for cold lasagne too…
One of the things I look forward to is seeing my girls. Each month we meet up near one of our homes for a catch-up, usually involving a lot of tea and cake. We try to visit somewhere near as often as possibly, and recently we took a trip to Herne Bay to visit Alice & The Hatter.
This wonderland-themed tea room has its chequered floors, throne chairs, teacup stools, grassy nooks and even the food is themed with “open book sandwiches”, a vast tea selection, coffees, and handmade pastries and cakes. I have to say the large cakes looked amazing, so I know what I’ll head for next time I visit.
For our first visit, however, it had to be Afternoon Tea.
Sandwiches were some of the nicest I’ve even eaten – with the Chicken Pesto ones being moist, flavourful and completely addictive. I didn’t think too much of the Cream Cheese & Cucumber, as the cucumber was cut too thinly to provide any texture. My Ham & Cheese (without chutney) were generously filled, and the mini Bagel with Cream Cheese & Salmon was fresh and delicious. I found the Sausage Roll a little dry, but I’m not the biggest fan of them anyway!
Scones were good, if a little too big (I find big scones can suffer the fate of being a tad claggy). I had the Lemon & Poppyseed for which I was really grateful – it was something different, and the lemon flavour went perfectly with the clotted cream and strawberry jam.
The patisserie plate is where things got really exciting – but unfortunately for me it felt a little style over substance. The Drink Me potion reminded me of the Panda Pops we used to sneak as a child, bright blue, far too sweet and full of e-numbers. It gave me an instant headache if I’m honest! The little jam biscuit was tasty, though a little soft. The cupcake was good, moist and well-flavoured with a nice icing-cake ratio. The macaroon wasn’t great at all, with a bubbly matte finish and an overly soft texture. Finally ‘mousse’ – bright pink and purple, this was a gummy texture, far too sweet and just not good. A shame as the other plates on the stand had been lovely!
Would I go back to Alice & The Hatter? Certainly. I’d avoid the afternoon tea, but it’s still a lovely place to relax with a cuppa and a slice of cake!
Welcome to a new little series over at Life & Loves. With a ridiculously-sized collection of cookbooks that just keeps on getting bigger, we’ve set ourselves the challenge to use them more. To not cook from the same ones each time. To try out new recipes. And to make myself more accountable for this, I’m going to blog about it.
The first cookbook under scrutiny is The Roasting Tin. One of the most anticipated cookbook releases of 2017, even the cover with its bright yellow sunniness makes me want to pull it off the shelf. Added to the fact that it’s full of simple one-dish recipes that require little preparation and are generally ready fast but deliver flavourful, healthy results means it’s become regularly reached for.
It’s pretty much the perfect midweek cookery book for foodies. Good, fresh ingredients combined with just a few minutes work and very little washing up means a happy Chloe!
We’ve cooked a few things from this book, with the favourites being the recipe below, but also a veggie dish involving Broccoli, Orzo Pasta, Lemon and Chilli – it makes damn good leftovers! There’s so many other dishes we have on our list too! We’ve found the cooking times can be a bit off, so I’ve adjusted for it slightly in the recipe below – as well as playing around with the dressing to suit our tastes – mainly making more of it!
Now onto this recipe. It’s delicious! One of my favourite ways to eat salmon, it’s so simple and easy yet full of flavour. The dressing is punchy, the peanuts add crunch and the broccoli is yum. I rarely eat broc boiled or steamed now, I want it roasted all the time…
Recipe – for 2, easily scaled up or down
300g broccoli, cut into small florets
1 garlic clove, crushed
2 tbsp sesame oil (use vegetable oil if you don’t have any)
2 salmon fillets
2 spring onions, finely sliced
2½ cm ginger, finely chopped
1 red chilli, finely sliced
2 tbsp fish sauce
2 tbsp vegetable oil
1 limes, zest and juice
Small handful of fresh coriander, chopped
55g peanuts, left whole
Pop the broccoli in a roasting tin, add the garlic and sesame oil, and use your hands to coat. Place the salmon fillets on top, cover tightly with foil and bake for 25 minutes at 180C. Remove the foil for the last 10 minutes.
Meanwhile make the dressing. Mix together the spring onions, ginger, chilli, fish sauce, vegetable oil, lime zest and juice, most of the coriander and the peanuts. Once the salmon is cooked, pour the dressing over the roasting tin. Serve garnished with the rest of the coriander.
We would usually just eat this with no other carby side, but I can confirm it is delicious with brown rice if you feel like you need it! I’ve also taken to cooking broccoli this way, with the same dressing – it’s great served with noodles as a quick study day lunch.
Confession time – I love me a fish finger sandwich. Yes, I might be a food blogger, a food snob, a lover of fine dining (both out in restaurants and in my own home), but something about a slice of white bread (pre-sliced is best here, I reserve this stuff for fish finger sandwiches and crisp sandwiches only), lightly buttered, topped with blisteringly hot and crispy fish fingers with a splash of malt vinegar is a wonderful thing.
I also love adding salt’n’vinegar crisps to a fish finger sandwich too – my favourite study day lunch right there!
However, this is a slightly posher version of the fish finger sandwich. A soft tortilla wrap (I prefer corn ones), creamy yet spicy chipotle soured cream, a zingy slaw and pink pickled onions, wrapped around a couple of fish fingers. You can go all out and use the best ‘fish goujans’ you can find, but here I’ve used Young’s (not a sponsored post, just my preferred brand) and they worked perfectly.
The vinegar used to pickle the onions keeps it tasting like the fish finger sandwich I know and love, the slaw adds veggies and crunch, and the soured cream adds both spice and a bit of moisture. You could also stir the soured cream in to make a creamier slaw, but I’ve kept them separate.
The best thing? If you’ve got the onions in the fridge (they keep for a good month, just don’t tightly seal the lid) this can be whipped up in around 15 minutes. It’s the perfect midweek dinner!
Recipe (for two, leftover slaw is great on jacket potatoes)
For the onions – 2 red onions (sliced), 100ml cider vinegar, 100ml water, 1/2 tsp salt, 1 Scotch Bonnet chilli (finely chopped)
8 fish fingers
1/2 small pot of soured cream (about 4-5 tbsp)
1 tsp chipotle paste
1/3 of a red cabbage, finely sliced
1 salad onion, finely sliced
2 medium carrots, spiralized (or use a vegetable peeled)
Zest and juice of 1 lime, plus lime wedges to serve if you like
To make the pink pickled onions, pop the sliced onion in a sieve and slowly pour over a kettle of boiling water, followed by rinsing under the cold tap. Transfer to a glass jar, add the rest of the ingredients and stir well. Store in the fridge for up to a month, though they are best eaten within a week. You’ll need to let them rest for 2-4 hours before eating or they’ll be too crunchy and ‘oniony.’
For the tacos, simply cook your fish fingers according to the packet. Toss your sliced cabbage, spring onion and carrot with the zest and juice of a lime, stir through some chopped coriander and taste for seasoning. Stir together the soured cream and chipotle paste, and warm your tortillas briefly (either in a microwave or in a dry frying pan).
Once everything is ready you can build your tacos – I like a layer of soured cream, followed by a pile of slaw, then fish fingers topped with the pink pickled onions. Add a squeeze of lime – and that’s a wrap!
This is the perfect quick and easy dinner, but it’s also so tasty. It really hits the spot and I can imagine it being a staple in the summer when it’s too hot to be in the kitchen for long. Delicious!
Are you a fan of a fish finger sandwich?