Haddock, salmon, pollack and cod pieces NOT fillets (why waste your money). Packet of decent white or parsley sauce, tin of sweetcorn, King Edwards and strong Cheshire cheese on top is how I do it.
Mr Sense has run off to the Far East so I will be doing this weeks roast, just popped the Beef in but the Senslettes are looking anxious as I like mine well done and they like it med rare ... oh the humanity.
Sounds lovely abdul. We're having roast duck thats been marinated in something chinese, star anise roast potatoes, and some sort of schezwan (sp?) gravy. It smells gorgeous.
Bean sprouts, pak choi, mushrooms, mange tout, baby sweetcorn, carrot, celery, mouli and lots of chilli - stir fried in sesame oil, dribbled with soy sauce and then stuffed into a couple of warm pitta breads... it was yummy and perfect for a light lunch