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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

• 60g oats

• Flour (seasoned with salt & pepper to taste)

• Lime/lemon to garnish 

Method:

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

Ingredients:

• 1kg of beetroot 

• 30mls of veg oil 

• 2 onions 

• 2 carrots 

• 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)

Method: 

Cook off the beetroot in foil in a medium oven, allow it cool slightly and then peel and slice it.

In a pot, add all the ingredients and allow to simmer for an hour or so. 

Blitz the cooked mixture with a hand blender or in a food processor. 

If you want it really smooth, you can pass it through a sieve, or leave it chunky. 

Let it cool, bottle it and store it in the fridge for up to 3 months.