Fish Fingers* or fishcakes,** oven chips and hot cucumber***

 

Return to your childhood with this classy version of a teatime treat. Your friends will claim they’ve never eaten hot cucumber before and then steal your recipe and pretend they invented it themselves. 

*These do not exist in the sea. ** neither do these. ***but these do.

Cost per student: £1.30 (€1.45)

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Preparation time: 10 minutes. Cooking time: 30 minutes

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Ingredients (serves 2)

8 fishfingers

1 cucumber

Knob of butter

Oven chips

½ teaspoon of paprika

Salt and Pepper

 

Equipment

Baking tray

Saucepan

Wooden spoon

Sharp Knife

Chopping board

 

1. Turn on oven to whatever it says on the packet of frozen fishfingers/fishcakes.

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2. Slice both ends off a cucumber and peel it. Cut length-ways so you have two cucumber sabres. Scrape away and discard seeds with a teaspoon and cut into ½-cm slices.

 

3. Put oven chips and fishfingers in hot oven (see cooking times on pack).

 

4. Ten minutes before the chips and fishfingers are ready, put cucumber slices in a saucepan. Add half a pinch of salt and pepper, paprika and a knob of butter. 

 

5. Heat for five minutes, stirring occasionally and plate up, leaving space for the chips and fingers which need to be served hot.