Making your kitchen sustainable can save money and the planet. If you missed our webinar on sustainable kitchens, you can watch it below. It’s not just packed with tips, tricks and expert advice, there’s a recipe demo too.
Scroll down to find the recipe to try at home.
Mackerel Fish Fingers and Beetroot ketchup.
This would feed two adults and two kids.
Mackerel Fish Fingers – by Nicole and Oli
420g Mackerel or Fish Cheeks
2 eggs (whisked)
60g panko breadcrumbs
½ teaspoon turmeric
Flour (seasoned with salt & pepper to taste)
Lime/lemon to garnish
Portion the mackerel into finger sized goujons. Find a goujon making partner – one person covers the goujons in flour (roll on tray of seasoned flour), then dips them in whisked eggs. Whilst the other person rolls the goujons in the panko breadcrumbs, turmeric and oats mix.
Fry the goujons until golden brown.
Beetroot ketchup by School Head Chef Jacob
1kg of beetroot
30mls of veg oil
5 cloves of garlic
1 peeled and cored apple
200mls red wine vinegar
80g of brown sugar
2 tablespoons of chili flakes/fresh chilli (optional)
800g chopped tomatoes (two small tins)