So, how many of you took advantage of the latest lifting of restrictions to play outdoor sports this week or meet outside with six people or two households?

You could even meet people in your own garden!

Imagine if just over a year ago (we no call it PC – Pre-Covid) someone has said you could only meet other people in a garden you would have looked at them with disbelief.

But, we are where we are and at least now we can meet our family and friends again and even share an ‘alfresco’ meal with them.

Typically though, after an amazing few days of lovely weather, this weekend is promising to be chilly and there’s even talk of snow.

That’s Great Britain for you and one of the reasons why we’re focusing on everything that is good (and bad in this case) about this island of ours.

There’s a good chance you will be eating fish today given it’s Good Friday, so that’s definitely something you can enjoy outside and now you can even travel to the coast to get some fish and chips – another quintessentially British dish.

We may not be able to claim ‘ownership’ of chocolate Easter eggs or hot cross buns, but no doubt both will figure prominently on plates across the land today as well.

Tesco estimate that £58.4m worth of wasted food is destined for bins in British households this Easter, which seems incredible, so whatever you eat this weekend, make sure you make the most of it.

Hopefully you won’t want to waste anything when you try our recipe this week.

Happy Easter!

Thai fishcakes with homemade sweet chilli dip

Sweet chilli dip:

  • 100g caster sugar
  • 40g white wine vinegar
  • Zest of 1 lime
  • Juice of 1 lime
  • 1 red chilli diced
  • 1 garlic clove diced
  • 30g soy sauce
  • 15g chopped coriander

Put all ingredients in to a small sauce pan and bring to the boil, reduce slightly then leave to cool.

Thai fishcakes:

  • 450g skinless plaice fillets
  • 2 garlic minced
  • ½ a red onion finely diced red onion
  • ½ diced red chilli
  • 1 egg
  • 15g Thai chilli paste
  • Juice of 1 lime
  • 32g breadcrumbs
  • 10g salt
  • 15g chopped coriander

Place all the ingredients into a kitchen food processor and blend to a chunky paste and weigh out into 30g patties. Place a frying pan on a medium heat add 1 tbsp of olive oil to it, when the oil is hot place the patties into the frying pan and cook 3-4 minutes each side till golden brown.

To finish:

  • 1 courgette
  • 1 carrot
  • 1 chilli finely sliced
  • 25g honey roast peanuts

Place all the ingredients into a bowl and mix with 30g of the sweet chilli sauce serve with the fishcakes and extra sweet chilling sauce.

About Chris Brown
Sous Chef of SK Foods.
Your food. Our Passion.