But before Social Services come and take me away, I want it on record that the empty fish finger packet in our recycling bin is not a sign of my unfit mothering. No, I bought fish fingers ('Simply Natural Oat Crumbed Hoki Fillets') because I genuinely love them. I KNOW they're only 50 per cent fish and that the crumb coating is nothing more than a cellulite enhancer, but there's something about fish fingers that I find inherently comforting. They have to be crumbed though - I haven't fallen so far that I'll eat those vile faux tempura ones. Anyway, every now and then we have them with the Boy Wonder's home made oven chips and my new favourite invention, Yoghurt Tartare Sauce. It makes me feel less guilty about my culinary failings and momentarily distracts me from my maternal ones.
Yoghurt Tartare Sauce
Pour about a cup of natural, unsweetened yoghurt into a pretty serving bowl. Add the zest and juice of a lemon, a tablespoon of Dijon mustard, a tiny clove of garlic (crushed with some salt), a tablespoon of capers and a few finely chopped gherkins (about 1/3 of a cup). Stir gently to mix, then taste for seasoning. Good with fish and chips, even if they've come out of a packet.
- Follow RecipesDream
- Follow @us