I think one of my favourite things to have for breakfast of all time is Granola. I just love it. When I eat it, I feel like I am doing something really good for myself . . . all earth mother and all that . . . a bit like a hippy, a naturalist. (Not THAT kind!)



It's all that dried fruit . . . and the toasted nuts and oats. It just seems uber healthy and I confess . . . moreishly delish! More often than not though . . . I will have a pot of low fat yoghurt and then a bit of the granola on top, because it's usually quite high in calories too . . . and sometimes fat! Especially if you buy a ready made one.



Those ready made ones are usually pumped FULL of fat and sugar . . . not a lot of nuts, and more than likely they will be peanuts, which are also very high in fat. The fruit in them?? Usually not a lot, and then mostly raisins, unless you pay extra to get a "designer" type granola!



That's why I like to make my own. I control what goes into it. I control the amount of nuts and fruit, and the type of nuts and fruit. You will always find a delicious combination of fruit in mine . . . dried cherries, cranberries, sultanas, apricots, dates, blueberries . . . plus there won't be a peanut in sight . . . just raw almonds, sunflower seeds, pumpkin seeds . . . sometimes cashews and macadamias, maybe even pistachios . . . it's normally a pretty scrummy mix.



I found this pretty low fat recipe in one of my cookery books the other day. (Blue Eggs and Yellow Tomatoes, recipes from a modern kitchen garden by Jeanne Kelley) It's a really lovely book, if you would like to take a look at it, you can find it here, in the UK, and here, in the US. Anyways, this recipe didn't use a lot of fat in it, and not a heck of a lot of sugar either.



And the sweeteners that it did use were pretty much natural ones like molasses and honey, and soft light brown sugar. I did change out the soft light brown sugar for light brown muscovado sugar . . . because I think that the muscovado sugar is even less processed . . . I kind of like things as natural and whole as I can get them . . . if it is within my power to do so.



I changed the fruit around a bit as well. She only called for dates and raisins . . . I added a few different ones. Mostly the ones I had in the house . . . dried cherries, dried cranberries, sultanas . . . dried blueberries . . . I used pecans, and almonds . . . and pumpin seeds . . .



And I added shredded coconut . . . coz I like coconut . . . and then, because I had used the coconut . . . and I happened to have several tubs of extra virgin coconut oil in my larder . . . I changed out the vegetable oil for extra virgin coconut oil. (I'm learning sis!!) My sister has a blog . . . Flat Belly Files. It's all about healthy eating and the such. She's a real pro at it.



The end result being . . . I have created one of the most delicious granola's I have ever made, and that's saying a lot because I have made some pretty tasty ones before.

I can't keep my hands off of this one though . . . it's pretty darn scrummy, and I like to think that it's that little bit healthier than even my old version. That can't be bad!



*Chunky Chewy Fruit and Nut Granola*
makes about 16 servings (1/2 cup each)
Printable Recipe

Granola is one of my favourite breakfast cereals. It doesn't always to be high in fat to be good. This recipe uses very little fat, only 2 TBS of coconut oil, but it still tastes delicious. I love all of the nuttiness and like to use a mixture of dried fruits to give it some added sweetness, texture and flavour. I love to serve this with fresh fruit and yoghurt.

250g of old fashioned rolled oats (3 cups)
85g of whole, raw almonds (1/2 cup)
2 large handfuls of raw pumpkin seeds (1/2 cup)
60g of coarsely chopped pecans
40g of shredded coconut (1/2 cup)
1 tsp ground cinnamon
100g of light brown muscovado sugar (1/2 cup packed)
60ml of liquid honey (1/4 cup)
60ml of mild molasses (1/4 cup, not black strap)
60ml of hot water (1/4 cup)
2 TBS melted coconut oil (or sunflower oil)
1/2 tsp fine sea salt
200g of assorted dried fruits (about 1 1/2 cups, dried cherries, sultanas, chopped apricots, chopped dates, sultanas, dried sweetened cranberries, etc.it's your choice)



Preheat the oven to 165*C/325*F/ gas mark 3. Oil a large rimmed baking sheet. Set aside.

Measure the oats, nuts, seeds, coconut and cinnamon into a large bowl. Measure the sugar, honey, molasses, hot water, coconut oil and sea salt into a heavy bottomed saucepan. Cook and stir over medium heat until the sugar is melted. Bring to the boil and then pour this mixture over the oat mixture in the bowl. Toss together to coat all of the oats and nuts with the mixture. Spread out into a single layer on the baking sheet.

Roast in the heated oven for about 40 minutes, until golden brown, stirring every 10 minutes. Remove from the oven and stir in your fruit. Return to the oven and roast for a further 10 minutes. Remove from the oven and cool. Stire in an airtight container for up to two weeks.

I am quite sure that if you were to look up the word comfort in a dictionary, you would find the words "Rice Pudding." written there in black and white . . . perhaps with a tasty picture that would speak a thousand words about just how tasty and soulful Rice Pudding really is . . .

No???? Well, then they certainly should be!!!



What else speaks of home and love and comfort in such a cozy way.

Milk, rice, cream . . . sugar . . .



Old fashioned flavours . . .

perhaps . . .



Simple . . . yes . . .

Delicious . . . absolutely.




*The Best Rice Pudding Ever*
Serves 6
Printable Recipe


Creamy and rich, this is our favourite rice pudding. I clipped the recipe from out of a newspaper many years ago and the page is a bit tattered and spotted with time, which just goes to show that it's well loved and much used!

1 vanilla bean, split and scraped
2 1/2 cups whole milk
2 1/2 cups cream
1 cinnamon stick, broken in half
1/4 tsp ground cardamom
1 strip of lemon peel, the pith discarded
1 cup arborio rice
1/2 cup sugar
2 ounces flaked almonds, toasted and crushed with your fingers
To Serve:
1 1/2 cups tart cherries (tinned or frozen)
1/3 cup sugar
1/2 tsp cornflour
1 1/2 TBS cherry liqueur (optional)



First make the cherry sauce. Combine the cherries, 1/4 cup of their juices, the sugar and 1/4 cup of water in a saucepan over medium high heat. Stir and cook until the sugar is dissolved. Mix the cornflour with 2 tsp of water. Stir into the cherries. Bring to the boil and then reduce the heat to a simmer and continue to cook for about 5 minutes until thickened. Stir in the cherry liqueur, if using. Set aside.

Place the milk, cream, vanilla bean and it's seeds, cinnamon stick, cardamom and lemon zest in a large saucepan. bring almost to the boil, then add the rice. Return to the boil, then reduce the heat to low and simmer for 30 minutes, stirring frequently. Add the sugar and stir until it is dissolved. Simmer for another 15 minutes, stirring often, until the rice is completely softened, tender and creamy. Remove from the heat. Take out the cinnamon stick, vanilla bean and the lemon peel. Stir in the almonds.

Serve the rice pudding in bowls with a dollop of the cherry sauce spooned on top. Serve immediately.

Note - Rice is one of those foods that you really need to handle with care. Improper handling of cooked rice is one of the leading causes of food poisoning in restaurants, and in fact I never re-heat my rice at home. What doesn't get eaten on the day, gets tossed. Make sure that you cool it down quickly after cooking, and chill it thoroughly, and then, if you are going to re-heat, that you are sure to re-heat it to a very high temperature, all the way through to the middle.

With the way today's economy is, it is becoming increasingly difficult keep to the budget we have set aside for food. When you live on a fixed income, like we do, it doesn't really allow much lee-way in things . . . and when prices keep rising . . . far above what your income is rising, it just gets harder and harder to make things work.



I find these days that I am having to rely more and more on our storecupboard and simple recipes which make good use of what we have stored. One of the principles of our faith is to store food. We have been counselled for years to have at least a one years supply to hand, and if that's not possible then at least 3 months. I've always been very good at food storage, and in these lean financial times, that is a skill that has come in pretty handy.



Of course . . . when it's gone, it's gone. But for now, I've been able to augment our budget with storecupboard meals . . . and then when I see a good deal at the shops on non-perishable items like tinned tomatoes, beans, etc. . . . I re-stock.



When they put cheese on sale, I stock up on that as well and store it in the freezer. It comes in very handy for casseroles and such.



This is a delicious casserole I made up the other night, using some tins of pulses and beans from our store cupboard, along with some tinned tomatoes and cheese from the freezer. All I had to purchase was the corn tortillas.



These simple ingredients were layered into a pie dish and then baked in the oven for about 20 to 25 minutes, the end result being a rather tasty pie. We didn't miss the meat at all, and it was rather filling. It served the two of us for supper that night, and then the leftovers on the night after. The leftovers were anything if not even MORE delicious! I kid you not!



It is something I will repeat because we both really liked it. Economical, easy to do and deee-licious! It was a "Winner Winner, Chicken Dinner" . . . except there was no chicken, lol. Seriously, it made for some pretty tasty eating. A simple salad on the side is all you would need to go with it, and maybe some fruit for dessert, to round out the meal.



*Tortilla Pie*
Serves 4
Printable Recipe

Who says that economy has to taste bad? This is a delicious mix of corn tortillas, tomatoes, pulses and cheese, baked together in a pie. I am sure Little Jack Horner would have loved this pie too!

1 (400g) tin of spicy bean salad, undrained
(this is a tinned mixture of beans and pulses, lightly spiced with
chilies, in a tomato sauce) (about 2 cups)
1 (400g) tin of kidney beans, drained and rinsed (2 cups)
1 35g-packet of either taco seasoning, or fajita seasoning mix
1 400g tin of chopped tomatoes in tomato juice, undrained (about 2 cups)
1 335g package of soft corn tortillas (8 in package)
90g of strong cheddar cheese, grated (3/4 cup)
90g of jack cheese, grated (3/4 cup)

To serve: (optional)
shredded lettuce
chopped red or spring onions, raw
chopped black olives
chopped tomatoes
sour cream


Preheat the oven to 180*C/350*F/gas mark 4. Butter a 9 inch round deep pie tin or plate. Set aside. Mix the cheeses together and set aside.

Combine the bean salad, drained beans, taco seasoning and chopped tomatoes in a saucepan. Bring to the boil, then reduce to a simmer. Simmer together for about 10 minutes. Cut the tortillas in half.

Spoon about a fourth of the bean mixture into the bottom of the pie dish. Top with two tortillas, cut in half, and layed so that the beans are completely covered. Top with another fourth of the bean mixture and 1/3 of the cheese. Top with another two tortillas, cut and layed in the same as the last layer. Top with another fourth of the beans mixture and 1/3 of the cheese. Top with a finally two tortillas, cut and laid in the same way. (You will have two leftover. Wrap and freeze for another day, or use them to make quesadillas for lunch the next day.) Finish with the remaining bean mixture and cheese.

Bake in the preheated oven for 20 to 25 minutes, until the cheese is melted and the filling is bubbling. Remove from the oven and let sit for about 10 minutes so that everything settles in. Cut into four wedges and serve along with the toppings of your choice.

This is actually a delicious dessert I made for us a week or so ago, when our blueberry bushes were just dripping with fruit. I don't mean to bombard you with blueberry recipes . . . but then again, I thought when I moved to England 12 years ago that I was never ever going to be able to have fresh blueberry anything ever again . . .



You never know how much you will miss something until you don't think you can have it. Thankfully blueberries have become quite common over here now and we also grow our own and in my way to thinking . . . you can NEVER have too many blueberries.



They are one of the superfoods you know! High in anti-oxidents and vitamins A & C! Fibre too, and when put them together with fresh peaches in a delicious low fat dessert like this one, well . . . you have a real winning combination!



Yes, I DID say low fat, and I meant it. Low fat, with only 5g of fat per serving and high in fibre, this is a dessert that might be considered kind of good for you . . . until you pour the custard or cream over top . . . but . . .

We just won't talk about that.



This is an oldie but a goodie taken from the book Smart Cooking, quick and tasty recipes for healthy living by Anne Lindsay, one of Canada's favourite food writers. I've had this kicking around for eons . . .well at least 30 years anyways. (I know, I find it hard to believe I'm that old too!!) I topped mine with plain yoghurt and it was every bit as delicious as it would have been with cream, custard or even ice cream. Truth.




*Oaty Peach and Blueberry Crumble*
Serves 5
Printable Recipe

Tastes gorgeous and is low in fat as well! You couldn't ask for a more beautiful or better tasting dessert! Have it with custard or ice cream!

6 cups of peeled and sliced fresh peaches
2 cups of fresh blueberries
66g (1/3 cup packed) soft light brown sugar
2 TBS plain flour
2 tsp ground cinnamon

Topping:
85g of quick cooking oats (1 cup)
1 tsp ground cinnamon
42g (1/4 cup packed) soft light brown sugar
3 TBS butter, softened

Preheat the oven to 180*C/ 350*F/ gas mark 4.

Place the fruit into an 8 cup casserole dish. Combine the peaches, and blueberries in the dish. Mix the flour, sugar, and cinnamon together in a bowl. Add to the fruit, tossing lightly to mix.

Measure the topping ingredients in a bowl and cut in the butter with two knives or a pastry blender, until crumbly. Sprinkle over top of the fruit mixture. Bake for 25 minutes until the mixture is bubbling and the fruit is barely tender. Serve warm or cold.

Note: This can also be cooked in the microwave on high for 10 minutes, which makes for a really quick dessert. (Even if I cook it in the microwave, I like to pop it in the oven for a few minutes to crisp up the topping. Just my preference.)

LONDON, 31^st August 2012, Looking for new food inspiration? Sainsbury’s magazine, Britain’s most widely read monthly glossy, launches its online presence with its first ever blog Kitchen Secrets at sainsburysmagazine.co.uk on 5 September. The blog will be serving up the hottest food trends, cooking tips and tempting recipes every week to keen cooks who want more than their regular monthly fix of the print title.

With mouthwatering original online posts from the award-winning magazine’s food team, led by editor Helena Lang and food director Sarah Randell, the new blog will be regularly updated with the latest culinary tips and tricks, how-to videos and exclusive recipes. Plus there will be news, views and recipes from well-known contributors such as Lorraine Pascale and Eric Lanlard.

The brand-new food blog is simple to navigate too, with separate recipe, trend and treat filters and easily identifiable tags of keywords, so you can find your favourite blog posts, make comments, swap tips, chat to other readers and share the latest news and videos through Facebook, Twitter and Pinterest. With fabulous food pictures too, following the blog will be a real visual feast!

To launch the blog, Kaushy Patel, chef/owner at Prashad, Gordon Ramsay’s Best Restaurant 2010 shares a pea and cauliflower curry and one of our favourite baking gurus, Eric Lanlard, passes on his how-to tips for chocolate writing in a step-by-step video. There are exclusive foodie offers and treats from top tea rooms, and meals to win at some of the team’s favourite restaurants. Must-make recipes include a summer pudding traybake and a ‘something for the weekend’ cocktail.

That’s not all - with a monthly newsletter sign up option, we’ll make sure you’re always kitchen ready!

Log on now and discover your favourite Kitchen Secrets HERE, or pick up the conversation at #sainsburysmagblog.

Selling over 244,000 copies every issue, Sainsbury’s magazine, produced by Seven, now has more readers than any other monthly glossy paid-for magazine, making it the UK’s widest-read, fully paid-for monthly in Britain, with just under 4 million readers every month (NRS)

As a big fan of their magazine, I'm really excited about this!

One of my life-long dreams has been to have my very own B&B . . . a nice country home with lovely cosy rooms, soft puffy beds . . . a home away from home for weary travellers . . .



With killer breakfasts served up, hot and delicious from my very own country kitchen. Breakfasts that keep my guests coming back for more year after year . . .



Signature Breakfasts that make my place unique and cosy . . . that have my guests thinking about and drooling for years to come . . .



Breakfasts like this delicious Pain Perdu with Cream Cheese and Blueberry Syrups . . . the Pain Perdu, all crisp and golden on the outside . . . but creamy and custardy inside . . . served up hot and gilded with not one . . . but two fabulicious syrups. YES!! not just one . . . but TWO tasty syrups . . .



The first a delicious cream cheese syrup . . . creamy and decadent, but amazingly . . . low in fat.



The second a wonderfully fruity blueberry syrup . . .



The two together . . . well, dare I say it??? M-O-R-E-I-S-H-L-Y scrummy yummy!!



The breakfast would not be complete without some crisp and smoky back bacon on the side . . . dry cure of course . . . oak smoked . . . yes . . . everything is better with bacon, is it not???



Oh, and for the true glutton . . . on the side . . . fresh large free range eggs, lightly sauteed in a mixture of maple syrup and butter . . .



Is this a breakfast that would have you coming back for more?? I sure hope so! A gal can dream can't she???



*Pain Perdu (French Toast) with Cream Cheese and Blueberry Syrups*
Serves 4
Printable Recipe

Dangerously delicious stuff. With this kind of food being served at home, why would anyone ever want to go out??

For the French Toast:
8 large slices of a hearty french bread
375ml of whole milk, warmed (1 1/2 cups)
3 large free range egg yolks
3 TBS light muscovado sugar
1/2 tsp ground cinnamon
1/4 tsp freshly grated nutmeg
2 TBS butter melted (plus more for cooking)
pinch of table salt
1 TBS vanilla extract
1/2 tsp lemon extract

Cream Cheese Syrup:
250g package of light cream cheese (I8 ounce package)
250ml of pure maple syrup (1 cup)

For the Blueberry Syrup:
250g of wild blueberry preserves (jam)
4 TBS of liquid honey

icing sugar or vanilla bean dusting sugar to serve (optional)



Preheat your oven to 150*C/300*F/ gas mark 3. Place a rack onto a baking tray. Lay the bread onto the rack and then bake the bread slices in the heated oven for about 15 minutes, flipping them over halfway through the baking time, until amost dried through. Let cool before proceeding. Remove the rack from the baking tray and put the oven tray back in the oven. Leave the oven on.

Beat together the milk, egg yolks, sugar, cinnamon, nutmeg, butter, salt, vanilla and lemon extract. Blend well and then pour this into a 13 by 9 inch pan. Add half of the dried bread slices in one layer. Allow to soak for about half a minute, then carefully flip over and allow the other side to soak up some of the mixture. Remove, allowing any excess egg mixture to drip off, to a baking sheet and repeat with the remaining four slices.

Heat a knob of butter in a large nonstick frying pan until it begins to foam, over medium low heat. Add half of the bread slices. Cook until golden brown on one side, some 3 to 4 m inutes, flip over and brown the other side. Remove to the baking sheet in the oven to keep warm. Repeat with the remaining pieces of bread.

To make the cream cheese syrup, whisk together the cream cheese and maple syrup until smooth. Place in a jug for pouring.

To make the blueberry syrup whisk together the jam and the honey. Heat in the microwave for about 30 seconds and whisk again. Put into a jug for serving and keep warm.

Place two slices of cooked french toast on each of 4 heated plates. Dust with the vanilla bean sugar, or icing sugar (if using) and then drizzle with some of each of the cream cheese and blueberry syrups. Pass any remainder at the table for people to add their own.

Serve with crisp bacon and or maple syrup fried eggs. (To fry eggs in maple syrup, drop about 2 TBS of maple syrup into a nonstick skillet along with 2 TBS of butter. Let the butter melt and whisk together to combine. When it just begins to bubble drop in the eggs and cook until they are as done as you prefer, turning or not, again as you prefer.)

Freezers Can Help You Get Magic for Money

When you think about the meal planning, then it is extremely essential that you must have a freezer. You must keep your freezer clean and organized in order to get full help to save the extra things and foods that can be spoiled.

Most of the time, a freezer is considered as the best friend and it can also do much magic. When you start freezing the extra food in your freezer, then you come to realize about how you can save your money using the beneficial freezer. It does not only save your money but also saves your time that you can spend with your family.

When you cook large amount of food during the weekends, you can also store these foods in the freezer to keep them save so that they can be used later on. You can fill your freezer with the freezing bags that contain different ingredients in it. So in order to store a number of ingredients and food items in your freezer, you must keep your freezer well organized and clean. Throwing the freezer bags in the freezer makes it messy and dirty.

Different tips to use the freezer for saving time and money

• If you want to organize your freezer completely, you must keep it clean. Take all the ingredients and bags out of your freezer and throw away all the expired things from the freezer. After cleaning the freezer, keep the fresh items in the freezer again and do remember, you have to set the temperature of the freezer to 0 degree. It is an extremely important point that most of people forget.
• Make different sections in your freezer, so that you may keep different kinds of food in it. Just like the right side is for meat, left side is for vegetables and the door side is for the ice cream. Do your best and do whatever suits you.
• Try to store all the cooked meals and groceries in the food packages that must be waterproof. You can also use the containers, plastic bags and aluminum foils etc.
• During the storage of food, always notice that there should no air in the container of the plastic bag. It will dehydrate the food and make it inedible for the people. So if you do not want to spoil your food then you must be very careful that there must be no air in the container.
• Once you defrost the food, you should not store it again in the freezer. Therefore, it is mostly advice to store food in small packages rather than in large packages. So the best thing is that you must save them as food per serving in one package.
• In order to manage your freezer, you must use label. In these labels, you should mention what kind of food or ingredient is inside. You must also write the date when you bought it from the market and the date when you prepared it. Also, write the date by which you can use the ingredient or food item.
• Whatever you keep in your freezer, always try to keep it in pressed form. All the food items kept in the pressed form will occupy less space and allow you to store more items in it. Therefore, it is mostly advised to store all the ingredients and items in the form of bags.
• The quick defrosting of the food kills its nutrition and moisturizer away from it. You must defrost it one day before you are going to use it. If you forgot to do it one day before, you should throw it in cold water and defrost it.

About the Author
I love to cook and spend time in kitchen; I am the author of blog "Nutella Recipes" where I try to deliver to my customers the best eyewear dessert ideas.

Delicious fish for Friday here in the English Kitchen today! Having fish for supper on Friday is a long held tradition over here in the UK, especially up here in the wild and wooley North West. On most Friday nights there are long queues at fish and chip shops . . . if you don't want to have to wait a long time for your dinner . . . you have to get there early.



I remember when I came over here to meet Todd in person before we got engaged. My first Friday night here, he picked up some fish and chips for us from the local chippie. I was totally amazed at the size of the pieces of fish. He got two regular pieces of cod and one portion of chips to share . . . and there was more than enough for the two of us.



It cost £2 each, for the pieces of cod . . . and they were so large that they were hanging over the sides of our plates . . . and for 60p we got a portion of chips that was so ample we could not eat them all . . . both fish and chips liberally sprinkled with lots of salt and malt vinegar. (I now request to add my own, as it's usually far too much salt for my liking.) The cod was so sweet and moist, much nicer than I had remembered the cod being back home . . . the chips hand cut and chunky and crisp. The batter . . . crisp and melt in your mouth scrummy . . .



By the end of the meal I was so stuffed I could barely move . . . two fish and chip dinners for £4.60 . . . you'd be lucky to get away with one fish and chips dinner for that price now! But . . . then again, that was 12 years ago and a lot has changed in those 12 years!



When I was growing up, I used to be a tiny bit jealous of the catholic kids in my class at school . . . they always got fish for dinner on Fridays and I loved fish. I don't know if it was too expensive or what . . . but I know we only ever very rarely had fish. It was a real treat. Usually on Fridays we had hot dogs . . . which were quite good the way my mom did them . . . but I still would have loved to have had fish.



Today I oftimes choose to do my fish in simple ways, rather than deep fry it . . . saving the luxury of those deep fried fish calories to a once in a blue moon treat, from my favourite fish and chips place in town. This is a very simple, and yet easy way of preparing fish that gives you moist fish . . . with a deliciously flavoured crisp crust . . . without all the frying and faff.



The seasoned fish is brushed with a simple butter, olive oil and Dijon mustard mix and then has a crisp breadcrumb mixture of panko and parsley flakes pressed into the surface . . . and then you drizzle the remainder of the butter mixture over top. About 15 minutes later, you are rewarded with beautifully cooked fish with a nice crisp crust . . . not long . . . but just long enough to throw together . . .



. . . a delicious and easy homemade tartar sauce! It can be very low fat if you use low fat mayo instead of the regular kind. A bit of mash on the side and a few green vegetables and Bob's your Uncle! I don't know what's not to like about this meal, easy, quick and DELICIOUS!



*Crunchy Baked Cod with Horseradish Tartar Sauce*
Serves 4
Printable Recipe

Delicious baked cod with a crunchy flavourful panko crust, served up with a fantastic homemade tartar sauce!

4 (6-ounce) cod loins
fine sea salt and freshly ground black pepper
1 TBS softened butter
1 TBS olive oil
1 TBS Dijon mustard
a pinch of cayenne pepper
60g of japanese bread crumbs (1 cup)
1 TBS dried parsley flakes

for the tartar sauce:
1 stalk of celery, de-stringed and finely chopped
2 TBS finely chopped cornichons
1 TBS prepared horseradish
2 TBS coarsely chopped flat leaf parsley
1/2 tsp dry mustard powder
6 TBS food quality mayonnaise (I use Hellman's or French Mayonnaise)
1 tsp lemon juice
fine sea salt and freshly ground black pepper to taste

Preheat your oven to 200*C/400*F/ gas mark 5. Line a baking sheet with some aluminium foil. Lightly spray with cooking spray.

Rinse your cod loins and then pat them dry with some paper kitchen towelling. Place them on the baking tray. Season with some salt and pepper to taste. Melt the butter together with the olive oil. Whisk in the Dijon mustard and cayenne pepper. Brush the top of each cod loin with this mixture. Divide the bread crumbs between each loin, pressing them onto the fish to help it to adhere. Drizzle with the remainder of the butter mixture, dividing it equally.

Bake for 15 to 18 minutes.

While the fish is baking make your tartar sauce. Stir together the celery, cornichons, parsley, horseradish, mayonnaise, mustard powder and lemon juice. Season to taste with fine sea salt and freshly ground black pepper.
Serve with the cooked fish. Delicious!

Make sure you come back tomorrow. I have a REAL treat in store for you! You won't want to miss it!