RECIPES BY JO PRATT

FISH FINGER TORTILLASAfter the summer holidays, getting back into the swing of nursery or school runs, work and general day to day jobs can be a bit of a shock. Here are two time-busting recipes to ease the pain and make light work in the kitchen. My Fish Finger Tortillas is what I call a flexi-recipe – either a family meal, or one where the kids eat earlier and the adults enjoy the meal (perhaps with a glass of wine) when the kids are in bed. Prepare and freeze the fish fingers ahead of time, then just cook when you need them.

And what better than a fast restaurant-style pudding that will beat having plain fruit or yogurt for dessert any day of the week. Of course, if you have a kitchen blowtorch, using that will be quicker than putting it under the grill, and adds drama to the recipe. The best bit of all is cracking the top of the brûlées with the spoon – the kids love it (and so do I!).>

FISH FINGER TORTILLAS

FISH FINGER TORTILLAS

MAKES 2 adult or 4 kid-sized portions
PREPARATION TIME 10 minutes
COOKING TIME 6 minutes

• 250g / 9oz thick fish fillet, such as salmon, cod, haddock, pollock or other white fish
• 2 tbsp plain/all-purpose flour
• 1 egg, lightly beaten
• 75g/2.oz / 3/4 cup breadcrumbs
• 2–3 tbsp olive oil
• a pinch of sea salt (optional)

1/ Cut the fish into 12 finger shapes and season lightly with salt, if you like.

2/ Put the flour, egg and breadcrumbs into three separate medium sized sandwich bags or shallow bowls. First, coat the fish fingers, a few at a time, in flour, then egg and finally turn gently in the crumbs so they are evenly coated. (The fish fingers can be prepared to this stage and kept in the refrigerator for a day or frozen for up to 3 months.)

3/ To cook, heat a frying pan over a medium heat and add the oil. If you plan on cooking just a few, use less oil. Once hot, add the fish fingers and cook for 2–3 minutes on each side until golden and cooked through. Alternatively, if you have the oven on, lightly toss the fish fingers in the oil, put on a hot baking sheet and cook for about 6 minutes until golden, turning halfway. (If cooking from frozen, add a couple of minutes on each side, and fry or bake until completely cooked through.)

4/ Once the fish fingers are cooked, either warm your tortillas in the microwave or lightly toast under the grill/broiler, then tailor-make your tortillas to everyone’s liking. Serve hot.

TO SERVE
Tortilla bread or wraps
Choose any accompaniment, including:
• shredded lettuce or rocket
• tomato salsa, hot pepper sauce, ketchup
• mayonnaise (flavoured with garlic, lime or lemon juice), sour cream
• sliced tomatoes
• sliced avocado
• Home-made or shop-bought guacamole

FRUIT AND YOGURT BRULÉS

Fruit Yogurt Brulees

MAKES 2 adult or 4 kid-sized portions
PREPARATION TIME 5 minutes
COOKING TIME 2 minutes

• 100-150g / 3-5oz fresh soft fruit, such as plums, berries, banana or mango a few drops of vanilla extract, rosewater or orange flower water
• 300ml / 10fl oz / scant 1 1/4 cup Greek yogurt
• 50g / 1oz / scant 1 3/4 cup caster sugar

1/ If the fruit is large, cut it into smaller pieces and spoon into the base of individual ramekin dishes. Mix the vanilla extract into the yogurt and spoon on top of the fruit. Smooth over the surface, cover and keep in the refrigerator if not eating straight away.

2/ Preheat the grill to its hottest setting. Sprinkle the caster sugar over the yogurt in a thick, even layer. Put the ramekins onto a baking sheet and grill for 1–2 minutes until the sugar melts and is golden and bubbling. Remove from the grill and the sugar will set almost straight away. Serve immediately.