FISH FINGERS { FISH FINGERS ARE SO EASY TO MAKE, IT’S A WONDER WE EVER BUY THEM. } Contributor: River Cottage { INGREDIENTS } 400g sustainable fish fillets, such as cod, hake, pollock, haddock or whiting 150g gluten free white flour, or rice flour or cornflour 1 heaped tsp sea salt 2 eggs 175g gluten free breadcrumbs, ideally brioche, sourdough or baguette (see page 101) Lard, dripping or groundnut oil for shallow frying Black pepper { METHOD } Fish fingers are so easy to make, it’s a wonder we ever buy them. I really like these with a brioche crumb
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GINGER & HOISIN GLAZED PORK { DELICIOUS GINGER AND SOY GLAZED PORK NECK } Contributor: Changs { INGREDIENTS } 1 piece pork neck, approximately 1.2-1.4 kilos   GLAZE 1/3 cup Chang’s Hoisin Sauce 180g brown sugar 1/3 cup rice wine vinegar 4 cloves garlic, grated or crushed 1 thumb ginger, peeled and finely grated or chopped and pounded to a paste in a mortar and pestle 1 packet Chang’s Long Life Noodles – to serve { METHOD } Combine glaze ingredients in a small saucepan and heat gently to dissolve sugar, stirring occasionally. Place pork on a rack in a
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Steamed Scallops with Ginger & Soy { ASIAN STYLE STEAMED SCALLOPS IN A FLAVOURFUL DINNER PARTY ENTRÉE.  } Contributor: Brynley King { INGREDIENTS } 12 scallops in the shell, removed from the shell and hard, shiny filament removed, replaced in the shell 3 tbsp. Chang’s Light Soy Sauce 4 tbsp. Shaosing rice wine 1 tsp. Chang’s Sesame Oil 1 clove garlic, crushed or grated ½ thumb ginger, grated 1 medium chilli, finely sliced – optional 2 spring onions, white and pale green parts only, cut into 5cm pieced then shredded lengthways 24 coriander leaves { METHOD } Place scallops on
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Steamed Whole Fish with Ginger & Soy { A TASTY CLASSIC CHINESE SPECIAL OCCASION BANQUET DISH. } Contributor: Changs { INGREDIENTS } 1 x 800g whole Snapper, scaled 1 large thumb ginger, very finely julienned 4 spring onions, 2 very finely sliced diagonally, 2 julienned lengthways for garnish ½ cup Chang’s Light Soy Sauce ½ cup peanut or other neutral oil 1 tsp. Chang’s Sesame Oil 1 bunch coriander to garnish 3 tbsp. Chang’s Oyster Sauce to serve   RUB 2 tbsp. Shaosing rice wine 1 tsp. Chang’s Sesame Oil 1 tsp. sugar 1 tsp. salt { METHOD } Pat
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EASY VIETNAMESE CHICKEN PHO NOODLE SOUP { SIMPLE AND EASY DO-IT-YOURSELF CHICKEN PHO NOODLE SOUP. } Contributor: Changs { INGREDIENTS } 1 small organic or free-range chicken, trimmed of excess fat 25g rock sugar 2 tbsp. fish sauce ½ thumb of ginger 2 spring onions, white and pale green parts only 1 packet Chang’s Thai Rice Noodles 1 medium white onion, sliced thinly on a mandolin 1 bunch Vietnamese mint (or regular mint) 1 bunch Thai basil 2 cups fresh bean sprouts 2 medium red chillies, sliced 1 lime, quartered 6 tbsp. Chang’s Hoisin sauce { METHOD } Place chicken,
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