What a beautiful day. The garden beckons. Cutting back dead wood and Spring tidying.

Crisp, fresh and frosty.

By popular demand, below is my version of Mexican fish tacos. Try them, as well worth the effort.

Make your three sauces- Guacamole (mash avocados with lime juice, salt and pepper and a tbs of sour cream),  Garlic soured cream-roast a whole bulb of garlic and once soft, squidge into a bowl with chopped parsley, salt, pepper, lime juice and sour cream. Pineapple salsa- caramelise fresh pineapple slices in a frying pan till golden in places and then chop together with fresh chilli, fresh mint or coriander, and lime juice.

Now you have your three sauces, the rest is easy. Roast some roughly chopped red peppers and whatever else you fancy. Drain a tin of black eyed beans. Heat a frying pan with a splash of olive oil, add half a tin of beans and fry till crispy in places, squashing some of them as you go. Make a space in the middle of the pan and place two salmon fillets, skin side down and fry until the skin is crispy. Turn over fish and fry until it’s still slightly pink in the middle still.

Now get out your flat bread or wrap and lightly warm. A spoonful of salsa, a handful of mixed leaves with coriander, some chunks of red pepper, a dollop of guacamole, half a salmon fillet and finally a large splash of sour cream, wrap it up and one huge messy handful of deliciousness later, you have your dinner. 

Don’t forget a serviette, you will need it!

Tonight din dins!

Starter- sprats

  
Main- skate wing with lemon, parsley and cherry tomatoes with potato wedges

  
Dessert- chocolate, roasted almond and orange tiffin