Below, some of the recipes we have featured in our magazine, contact us if you have a favourite for us to include!

 

Lockdown Lunches

Chicken and lemon tagine recipe 

The word ‘tagine’ refers to both this wonderfully spiced dish and to the vessel that it is traditionally cooked in.

Prep time: 20 minutes | Cooking time: 40 minutes | SERVES 4

Ingredients: 

1 tbsp olive oil

1 onion, finely diced

2 garlic cloves, crushed or grated

1 carrot, diced

1 celery stalk, diced

¼ tsp ground ginger

¼ tsp ground turmeric

1 tsp ground cumin

1 tsp ground coriander

¼ tsp ground cinnamon

600g boneless chicken thighs, diced

1 x 400g tin diced tomatoes

1 x 400g tin chickpeas, drained and rinsed

1 bay leaf

¼ tsp salt

zest of 1 lemon

1 quantity store-bought couscous

To serve:

pinch of dried chilli flakes

100g plain or Greek yogurt

fresh coriander, to garnish (optional)

How to:

Heat the olive oil in a saucepan and fry the onion, garlic, carrot and celery. Add a little water (one or two tablespoons) and cook for 10 minutes.

Add the spices and cook for two minutes while stirring. Add the chicken and cook until brown. Add the tomatoes and chickpeas, plus enough water to cover the meat, followed by the bay leaf, salt and some pepper.

Bring to the boil and simmer for 30 minutes.

Add the lemon zest to the tagine and adjust the seasoning if required. If doubling up the recipe, split the mixture in two and allow the extra meal to cool to room temperature.

Refrigerate overnight before freezing for later.

Cook the couscous according to the packet instructions.

Sprinkle the tagine with dried chilli flakes and serve with couscous and yogurt. Garnish with coriander, if desired.

 

Baked sea bass (Lubina) with braised artichokes, cherry tomatoes and olives recipe 

This beautifully simple main dish has very simple preparation, because when you’re getting the first of the season’s produce, it’s best to let the ­flavours speak for themselves.

Prep time: 15 minutes | Cooking time: 50 minutes | SERVES 4 

Ingredients: 

6 medium-sized baby artichokes with stalks

2 unwaxed lemons

10 new potatoes (preferably ratte), scrubbed and left unpeeled

Olive oil, for drizzling

1 x 1kg whole wild sea bass (Lubina), scaled and gutted

1 large garlic clove, peeled and thinly sliced

1 sprig of rosemary, finely chopped

4 sprigs of thyme

16 cherry tomatoes

10 green olives

Handful of parsley

5 sage leaves

How to:

Preheat the oven to 200C/180C fan/Gas 6.

First prepare the artichokes. Squeeze the juice of half a lemon into a bowl of cold water and drop in the squeezed half. Reserve the other half.

With your fingers, tear off the layers of tough leaves from the artichokes until you reach the paler, tender leaves. Run a vegetable peeler from the base of the stalk to the leaves to remove the rough outer skin, until the artichoke is smooth. Cut into quarters, remove the hairy centre, rub all the cut sides with the remaining half lemon and place in the lemony water.

Par-boil the potatoes in a pan of salted water for 8 to 10 minutes, depending on their size.

 Meanwhile line a large oven tray with enough foil to loosely wrap the fish. Drizzle the foil with a dash of olive oil and place the sea bass in the centre of the foil.

Make some slashes through the skin and fill with slivers of garlic and chopped rosemary. Slice the remaining lemon and place inside the fish cavity with the sprigs of thyme.

Season with salt, drizzle with olive oil and loosely wrap the foil around the salmon to form a tent. Bake for 20 to 25 minutes, until a skewer can easily pierce the thickest part of the fish.

While the fish is cooking, prepare the garnish.

Heat 50ml of the olive oil in a large sauté pan. Add the drained potatoes, artichokes and 100ml of water. Stir well, cover and simmer for 10 to 15 minutes, until the potatoes are cooked, the artichokes start to colour and all the water has been absorbed.

Add the cherry tomatoes and olives and cook uncovered for another five minutes. Add a handful of parsley and the sage leaves, remove from the heat and keep warm.

Remove the fish from the oven, transfer to a serving dish and serve immediately with the vegetables on the side.

 

Freezer-friendly vegetable lasagne recipe 

A lovely alternative to bolognese-based lasagne. Cook the aubergine, courgette and pumpkin the day before to speed up the process on the evening you are eating it, as it doesn’t take long to assemble.

Prep time: 15 minutes | Cooking time: 2 hours | SERVES 4 

Ingredients: 

1 aubergine, cut lengthways into 1cm slices

1 tsp salt

400g pumpkin, peeled and cut into 1cm slices

1 shallot, sliced

1 garlic clove, crushed or grated

125ml olive oil

1 courgette, cut lengthways into 1cm slices

500ml chunky tomato passata

180g dried lasagne sheets

250g firm ricotta, crumbled

6 fresh basil sprigs, leaves picked, plus extra, to garnish (optional)

60g baby spinach leaves

50g grated parmesan

green salad, to serve

How to:

Sprinkle the aubergine slices with salt and set aside in a colander for 30 minutes.

Preheat the oven to 180C/160C fan/Gas 4.

Place the pumpkin slices on a tray lined with baking paper. Put the sliced shallot and garlic on top and season.

Drizzle with two tablespoons of the oil, then toss together and spread out on the tray.

Place the courgette slices on a separate baking tray and sprinkle with salt, pepper and a tablespoon of the oil.

 Cook in the oven for 15 to 20 minutes, or until the vegetables are just soft.

Rinse the aubergine and pat dry with paper towel. Spread on a lined baking tray, drizzle with the remaining oil and cook for 20 minutes until soft.

Reduce the oven temperature to 160C/140C fan/Gas 3.

Assemble the lasagne in a 30 by 20cm baking dish. Pour in a quarter of the passata, then top with a layer of lasagne sheets.

 Top with another quarter of the passata, then add the pumpkin, 200g of the ricotta and half the basil leaves.

 Add another layer of lasagne sheets on top, then another quarter of the passata, the aubergine, courgette and baby spinach. Sprinkle with black pepper.

 Finally, top with another layer of lasagne sheets, the remaining ricotta and basil, and the last of the passata mixed with 125ml water.

If doubling up the recipe, assemble the meals in two baking dishes and freeze the extra lasagne (uncooked) for later use.

Cover with baking paper and foil and bake for 30 minutes. Remove and sprinkle with parmesan. Bake for a further 10 minutes, uncovered.

Remove from the oven and leave to stand for 10 minutes before serving with a green salad. Garnish with basil, if desired.

 

La panissa (Italian rice and beans) recipe

Basically a borlotti-bean risotto, rich with salami (and perfect for cold weather). If you don’t have pork fat just use some extra butter.

Prep time: 10 minutes | Cooking time: 30 minutes | SERVES 4

Ingredients: 

30g pork fat or butter, plus 15g butter to finish

1 small onion, finely chopped

250g risotto rice

250ml good-quality white wine

750ml chicken stock

1 x 400g tin borlotti beans, drained and rinsed

85g salami (preferably Milano), casing removed and chopped

30g Parmesan, grated, plus more to serve

How to:

Heat the pork fat or butter over a medium heat until it breaks down. Sauté the onion in this until soft but not coloured. Add the rice and stir it to coat in the fat. It will start to look translucent.

Heat the wine and the stock, in separate pans, to simmering point. Keep them simmering.

Add the wine to the rice a little at a time. Stir continuously and add more only when the previous amount has been absorbed. Then add the stock a ladleful at a time, stirring constantly.

It will take about 20 minutes to add all the liquid. You need to end up with a creamy potful, in which each grain of rice still has a slight bite.

About 5 minutes before the end of the cooking time, stir in the beans and the salami. Keep stirring gently so you don’t break up the beans.

Check the seasoning. Unless your stock was very salty, the dish will need salt (the beans just absorb it) and pepper .

Stir in the extra butter and the Parmesan, cover and rest, off the heat, for 2 minutes. Serve with extra cheese on the side.

 

Alternate Side Dishes for Christmas!

Broccoli & Cauliflower Gratin

Servings: 8 - 10 servings Time: 1 hour 10 mins

Ingredients:

4 tbsp. (1/2 stick) unsalted butter, plus more for pan

1 medium head cauliflower (about 2 pounds), cored and sliced 1/4 inch thick

1 large head broccoli (about 1 1/2 pounds), trimmed and sliced 1/4 inch thick

6 tbsp. all-purpose flour

3 cups whole milk

1/4 tsp. freshly grated nutmeg

8 oz. Gruyère, grated (about 2 cups)

Salt and freshly ground black pepper

Directions:

1. Preheat oven to 375°F. Butter a shallow baking dish. Arrange cauliflower and broccoli in the prepared dish.
2. Melt butter in a medium saucepan over medium heat. Add flour and cook, stirring, 2 minutes (do not let it darken). Slowly whisk in milk. Simmer, whisking occasionally, until slightly thickened, 3 to 4 minutes. Remove from heat and stir in nutmeg and 11/4 cups cheese. Season with salt and pepper. Pour over vegetables. Sprinkle with remaining 3/4 cup cheese.
3. Cover loosely with aluminum foil and bake for 15 minutes. Remove foil; bake until vegetables are tender and the top is golden brown, 20 to 25 minutes. Let stand 10 minutes before serving.

 

Hasselback Potato Gratin

Servings: 6 - 8 Time: 2 hours 15 mins

Ingredients:

2 tbsp. olive oil, plus more for baking dish

3 medium onions, thinly sliced

Kosher salt and freshly ground black pepper

2 1/2 cups heavy cream

4 garlic cloves, thinly sliced

1 tbsp. chopped fresh thyme

1 tbsp. chopped fresh rosemary

8 oz. Gruyère, grated (about 2 cups), divided

4 oz. Parmesan, grated (about 1 cup), divided

3 1/2 lb. Potatoes, peeled and sliced 1/4 inch thick

Directions:

1. Heat oil in a large skillet over medium heat. Add onions and season with salt and pepper. Cook, stirring occasionally, until golden brown, 30 to 40 minutes.
2. Preheat oven to 350°F. Lightly grease a baking dish. Combine onions, cream, garlic, thyme, rosemary, 12/3 cups Gruyère, and 2/3 cup Parmesan in a bowl. Season with salt and pepper.
3. Arrange potato slices vertically in prepared baking dish. Pour cream mixture over potatoes, making sure some of the mixture goes between the potatoes. Cover with aluminum foil.
4. Bake until potatoes start to soften, 50 to 60 minutes. Remove foil and bake until potatoes are golden brown, 25 to 30 minutes. Sprinkle with remaining 1/3 cup Gruyère and 1/3 cup Parmesan. Bake until cheese is golden brown and bubbling, 5 to 10 minutes.

 

Brussels Sprouts with Pickled Shallots and Hazelnuts

Servings: 6

TOTAL TIME:2 hours 45 mins

Ingredients:

1/4 cup red wine vinegar

2 tbsp. sugar

2 sprigs thyme, plus 1 tablespoon leaves

3 shallots (2 thinly sliced and 1 chopped), divided

6 tbsp. olive oil, divided

2 lb. Brussels sprouts, halved

1 garlic clove, chopped

Kosher salt and freshly ground black pepper

1 tbsp. unsalted butter

1/2 cup toasted hazelnuts

 

Directions:

1. Combine vinegar, sugar, thyme sprigs, and 1/4 cup water in a small saucepan. Bring to a boil. Remove from heat and let sit 5 minutes. Combine sliced shallots and 3 tablespoons oil in a bowl. Pour hot vinegar mixture over shallots and let sit at room temperature 2 hours or refrigerate up to 48 hours. Drain; discard thyme.
2. Preheat oven to 425ºF. Toss together Brussels sprouts, garlic, chopped shallot, and remaining 3 tablespoons oil in a roasting pan. Season with salt and pepper. Roast until Brussels sprouts begin to brown, 12 to 15 minutes.
3. Melt butter in a small sauce-pan over medium heat. Cook, stirring occasionally, until light golden brown, 1 to 2 minutes. Add hazelnuts and toss to coat. Season with salt.
4. Serve Brussels sprouts topped with pickled shallots and hazelnuts.

 

Roasted Parmesan Green Beans

Servings: 4

Ingredients:

1 lb fresh green beans

2 tbsp. olive oil

2 tbsp. Grated or Shredded Parmesan Cheese

2 tbsp. Bread Crumbs

1/2 tsp salt

1/4 tsp garlic powder

Directions:

1. Preheat oven to 400º F.
2. Combine all ingredients in a large mixing bowl; toss to coat.
3. Spread green beans on a large rimmed baking sheet.
4. Roast for 15-20 minutes; stirring halfway through.

 

Italian Roasted Mushrooms & Veggies

Servings: 6

Ingredients:

1 lb mushrooms cleaned

2 cups cauliflower, small florets

2 cups cocktail tomatoes

12 cloves garlic peeled

2 tbsp olive oil

1 tbsp Italian seasoning

salt and pepper to taste

1 tbsp. fresh parsley chopped

Directions:

1. Preheat oven to 400º F.
2. In a bowl add all the mushrooms and veggies. Drizzle with olive oil then add Italian seasoning, salt, pepper and toss until well combined.
3. Dump the veggies to a baking sheet and place in the preheat oven. Roast for 20 to 30 minutes or until mushrooms are golden brown and cauliflower is fork tender.
4. Garnish with fresh parsley before serving.

If you do not have Italian seasoning you can use equal amounts of basil, oregano, rosemary and thyme.

 

Pomegranate, avocado salad with candied walnuts.

 

Ingredients:

11/2 cups raw walnuts

1/3 cup real maple syrup

1/2 teaspoon cayenne pepper

6 cups mustard greens or mixed greens

2 cups baby arugula

2 persimmons, thinly sliced

1 avocado, sliced

arils from 1-2 pomegranates

6 ounces blue cheese, crumbed (or goat cheese or feta)

Pomegranate Vinaigrette:

1/3 cup extra virgin olive oil

2 tablespoons balsamic vinegar or red wine vinegar

2 tablespoons pomegranate juice

2 teaspoons orange zest

salt and pepper to taste

Directions:

1. 1. Preheat the oven 375º F. Line a baking sheet with parchment paper. Add the walnuts to the baking sheet and toss with the maple syrup, cayenne and a pinch of salt. Bake for 15-20 minutes, stirring 2-3 time throughout cooking until the walnuts are toasted and golden. Remove from the oven and spread the walnuts in one layer. Let cool.
2. Add the greens to a large bowl. Add the persimmons, avocado, pomegranate arils, walnuts, and blue cheese. Give the salad a gentle toss.
3. To make the vinaigrette, combine the olive oil, balsamic vinegar, pomegranate juice, orange zest, and a pinch each of salt an pepper in a bowl or glass jar. Drizzle the dressing over the salad or serve along side the salad. Enjoy!

 

Butter honey glazed carrots

Servings: 6-8

Ingredients:

1 & 1/4 pound carrots

3 tbsp. butter

2 tbsp. honey

1/2 teaspoon garlic powder

1/2 teaspoon salt + black pepper to taste

1/2 teaspoon fresh thyme (or 1/4 teaspoon dried)

chopped parsley for serving

Directions:

1. Position a rack in the center of the oven and preheat the oven to 375ºF. Spray a baking sheet with nonstick cooking spray. Place the carrots on top and set aside.
2. Heat the butter in a small stainless steel saucepan over low heat. Stainless steel pan allows you to monitor the color better than a coloured nonstick saucepan. Allow the butter to brown while whisking constantly. You’ll notice it’ll start to foam but keep going. This will take anywhere from 5-14 minutes total to make brown butter. Usually, better quality butter has less water, which means it would brown quicker. Remove the saucepan from the stove when the butter smells like hazelnuts and has a similar colour.
3. Add the honey, garlic powder, salt, pepper, and thyme to the butter and stir until the honey blends with the brown butter.
4. Drizzle over carrots and using a rubber spatula, toss to coat. Bake the carrots for 25-40 minutes. check the carrots and flip around the 12-15 minute mark. The carrots are done when fork tender. Top with chopped parsley and serve warm.

Anchovy, Red Pepper & Radish Niçoise salad recipe

We’re entering into the kitchen gardener’s busiest but most satisfying time of year. All that hard work in the early spring, sowing seeds and pruning trees, has paid off and by this time the results are coming in fast and strong, quicker than one can know what to do with, in fact. This heady abundance is what makes a good salad such a staple of summer cooking, when all you’ve to do is toss a few sun-ripened ingredients together and then beat a retreat to a shady corner.

It’s one of those times of year where you can really see, and taste, how the seasons collide. Alongside the sun-worshipping tomatoes, cucumbers and courgettes, you’re still using up the best of the late spring vegetables. The first roots that will see us through the cooler months are making their first appearance, in an often-missed baby form. Tender beetroot, carrots & radishes with their distinctly earthy, mineral notes are a brilliant way to balance out the sweet, acidic flavours of summer tomatoes. If you can get them with their leaves still on, even better, as the pepperiness of radish and carrot leaves are brilliant as a replacement for rocket in a green salad, together with the meaty leaves of the lettuces we devour through summer.

These easy, quick combinations are such a strong argument for cooking seasonally, minimum effort, maximum flavour.

Anchovy, Red Pepper & Radish Niçoise

Serves 2

The fiddliest part of this recipe is roasting the peppers. You can buy very good jars of roasted peppers, which I use if I’m in a rush. However I would encourage you to try it out yourself, as these are such a versatile ingredient. Once roasted, you can do so much with them, marinade with basil & thyme and serve on crostini, toss through pasta with parsley and capers or simply serve alongside a barbecued joint of lamb, that flavour combination is wonderful.

2 red peppers

2 free range eggs

300g new potatoes or larger, chopped into small chunks

200g green beans

200g tomatoes, I used cherry

Tablespoon capers, rinsed

Small bunch parsley, chopped

One head of little gem

Handful of radishes and their leaves

2 tablespoons of black olives

2 tablespoons of good red wine vinegar

4 tablespoons olive oil, plus a tiny bit for the peppers

2 cloves of garlic

8 anchovy fillets

Preheat the oven to its hottest temperature (mine goes to 230ºC). Smear the peppers with a little olive oil and roast for 25 minutes until charred.

Meanwhile, bring a medium-sized pan of water to the boil and fill a bowl with ice water. First boil your eggs for 6 minutes, and plunge into the cold water. Immediately tip in the beans, boiling for 3 to 4 minutes until al-dente. Pop those into the cold water too.

Pop the potatoes into the boiling water and cook for 12-15 minutes.

In the meantime, prepare the dressing. Finely grate or crush the garlic into the salad bowl with the olive oil and red wine vinegar. Whisk together with a grinding of black pepper and a little salt. You don’t need lots of salt in this salad, as the anchovies and capers are already well-seasoned.

Prep all the other ingredients into a separate bowl. Cut the radishes into quarters, the tomatoes into halves and tear the little gem into bite-sized pieces. Use some radish leaves, whole, for added spice. Tip in most of the olives, capers and chopped parsley, together saving some for garnish. Add in the drained beans.

The potatoes should nearly be ready by now. Once cooked, drain and then tip straight into the dressing at the bottom of the salad bowl, they’ll soak up the garlicky oil.

Peel the eggs and cut into halves or quarters.

For the peppers: Once well charred, carefully remove from the oven and place in a bowl, covering it with cling film. Leave to wilt for five minutes. Then, wearing rubber gloves as the peppers are still going to be quite hot, pull out the stalk and discard. Tear the peppers into two and remove the seeds. Using a small blunt knife, peel away the outer burnt skin, it should come away quite easily but use the knife to scrape if not. Tear into slices.

Pop the peppers and other salad ingredients on top of the potatoes and mix well. Taste to see if it needs more seasoning, olive oil or vinegar.

Place the eggs and anchovies across the salad, sprinkling with the remaining capers, olives and parsley.

Serve with baguette, if needed.

 

 

Chicken & Seafood Paella

Prep 10 mins;  Cook time 50 mins;  Total time 1 hour;  Serves: 8

Paella is a classic Spanish rice dish and it’s widely regarded as Spain’s national dish.

This recipe is by no means authentic, this is just our version of paella. We recommend using a Paella pan because it has a wider surface and the secret of paella is cooking everything evenly in a single layer and as it cooks the rice gets toasty and crispy at the bottom and that’s what you want in a good paella.

Ingredients:

2 tbsp olive oil

4 chicken thighs, boneless and skinless cut into 1 inch pieces

2 chorizo sausages, cut into 1 inch pieces (I used Italian sausages)

1 large onion, chopped

6 garlic cloves, minced

1½ cups Paella rice

1 can (14 oz or 398 mL) diced fire roasted tomatoes

4 cups vegetable or chicken broth

1 tbsp hot sauce such as Tabasco or Sriracha

2 tsp smoked paprika

1 tsp saffron

salt and pepper to taste

1 lb large shrimp, shelled and deveined but keep tails on

1 lb clams, scrubbed and soaked

1 lb mussels, scrubbed and soaked

fresh parsley for garnish

1 lemon cut into lemon wedges

Instructions:

1. In a large paella pan heat the olive oil over medium heat. Add the chicken and sausage, season with salt and pepper, then cook for about 5 minutes until the chicken is no longer pink.

 

2. Move the chicken and sausage to one side of the pan, then add the onion to the other half, season with a bit of salt and pepper and cook for 2 minutes until the onion becomes translucent and soft. Add the garlic and cook for another minute.

3. Add the rice and tomatoes to the pan and stir well. Let the rice cook in the sauce from the tomatoes for about 5 minutes, you will notice it will start to brown on the bottom, which is what you’re looking for. Add the broth, hot sauce, smoked paprika, saffron and season with salt and pepper if needed. Stir everything together and cover with a large lid. Cook for about 15 minutes or until most of the liquid has been absorbed by the rice. The rice will not be cooked through at this time.

4. Turn down the heat and stir the rice around a bit, you will notice the crust on the bottom of the pan, that’s what you’re looking for. Arrange the shrimp, mussels and clams over the rice, cover with a lid again and cook for another 10 minutes or until the mussels and clams open up.

5. Turn off the heat and garnish with parsley and lemon wedges.

 

Thai Lettuce Wraps with Crispy Fish and Peanut Sauce

Serves 4-5:  

Thai Lettuce Wraps are a fabulous way to start off your February! ...Supple lettuce wrapped around crunchy baked fish, topped with a gingery homemade Asian coleslaw. Drizzle with sweet and spicy Thai Peanut Sauce and you have an easy and healthy Asian-inspired weeknight dinner!

Ingredients:

1 (19 ounce) package 100% Whole Fillet Fish Sticks

2 heads lettuce

For the Asian slaw:

1/2 cup rice vinegar

1/4 cup granulated sugar

1 tablespoon soy sauce

3 tablespoons fresh ginger, minced

1/4 cup sesame oil

3 cups purple cabbage, shredded

3 cups green cabbage, shredded

3 cups shredded carrots (3-4 large carrots)

1/2 cup green onions, chopped

1/4 cup fresh cilantro, chopped

 

For the Thai Peanut Sauce:

2/3 cup peanut butter

1/2 cup coconut milk from a can

2 tablespoons ginger

2 cloves garlic

2 tablespoons soy sauce

1/4 cup lime juice (about 2 limes)

1 teaspoon brown sugar

1/4 teaspoon crushed red pepper flakes

1/4 teaspoon salt

Instructions:

Bake the fish sticks: 

1. Preheat your oven to 450 degrees F. Spray a large baking sheet with nonstick spray (line with foil first for easy cleanup).

2. Line up the Whole Fillet Fish Sticks on the pan; there are 20 in a package. Bake at 450 for 10 minutes. Remove from the oven and use a spatula to flip each fish stick over. Return to the oven and bake at 450 for another 5-8 minutes, until the fish sticks are crispy and golden. Remove and turn off the oven. Return to the oven to keep warm once the temperature inside has gone down a bit.

Asian Slaw:

1. Meanwhile, in a large bowl whisk together 1/2 cup rice vinegar, ¼ cup sugar, 1 tablespoon soy sauce, and 3 tablespoons minced ginger. While you whisk, slowly pour in 1/4 cup sesame oil. You must be whisking or the oil and vinegar will not emulsify.

2. Add 3 cups each shredded purple cabbage, green cabbage, and carrots. Add the green onions and cilantro and stir it together to coat the slaw with the dressing.

3. Set aside for at least 15 minutes to let it marinate.

Thai Peanut Sauce:

1. While the coleslaw is marinating, make the peanut sauce. In a blender or food processor, add 2/3 cup peanut butter, 1/2 cup coconut milk*, 2 tablespoons ginger (you can just chop off a knob that looks like it will be about 2 tablespoons), 2 cloves garlic, 2 tablespoons soy sauce, 1/4 cup lime juice, 1 teaspoon brown sugar, 1/4 teaspoon crushed red pepper flakes, and ¼ teaspoon salt.

2. Blend it all together until smooth and creamy. Taste it and adjust the seasonings to taste. You can add more salt, red pepper flakes, or lime to juice to brighten it up even more if you like.

Assemble:

1. Separate the lettuce leaves andwash thoroughly, letting them dry on a paper towel.

2. Place 2 fish sticks on 2 butter lettuce leaves. Drizzle with Thai Peanut Sauce. Top with Asian slaw. Devour animal style.

Recipe Notes:

If you use two fish sticks per lettuce wrap, you will get about 10 lettuce wraps total. The coleslaw amount is generous and you may have some leftover. Eat it up with some grilled chicken.

*Coconut milk - there’s a thick white creamy part, and a thin watery liquid. Stir it together a bit to form a creamier liquid. You don’t need to get all the lumps out, and adding lumps straight into your blender is fine.