Time to stay at Home . . .

As we all know by now, Britain, like many other countries, has been asked to stay at home except for essential food shopping, medical matters or a walk (with distancing) to keep our fitness up.   I’d like to thank here, on behalf of all the blog readers, for our amazing NHS – and also the shopworkers, postman, binmen, lorry drivers, police and charity workers – for all your hard work – and also to you Joe Public for the wonderful acts of kindness I hear about. I know we can and will work through all this together as a Nation.  It’s going to be hard for many, particularly our older people, those without access to a garden or somewhere to walk and people on their own for whatever reason.

Today’s recipe is just for you, the latter, on your own thinking, no one cares. We do; Mrs Bloggs down the road does, Mr Someone across the road does and Mr and Mrs Neighbour round the corner does – sometimes, you only have to ask.

Baked fish with sizzling spinach, ginger and chilli (using the store cupboard items I listed a couple of blogs ago)

• 1 piece of white fish (fresh or frozen, whatever cut you have)
• 1 tablespoon rice wine (or sherry or white wine)
• 1 tablespoon soy sauce
• 1 garlic clove, crushed ) don’t forget you can buy these fresh or frozen or buy
• 5g grated ginger           ) fresh and freeze yourself (grate them or chop first)
• 1 small red chilli           )
• 150g spinach, fresh or frozen
• salad onions
• 1 tablespoon sunflower oil
• cooked noodles or rice

Preheat the oven to 200oC.  Place a sheet of foil on a baking tray and sit fish on top.  Drizzle over the rice wine, 1/2 tablespoon soy sauce and crushed garlic.  Massage into the fish and lightly seal the parcel.  Bake for about 12 minutes. Cook the spinach if fresh, defrost if frozen and squeeze dry. Cut the salad onions into 4cm lengths and then into slivers.  Dilute the remaining soy with 1 tablespoon boiling water.  Arrange the noodles or rice on a plate, top with the spinach and then fish with any cooking juices. Pile the onion, ginger and chilli on top.  Heat the oil until smoking and pour over the fish so it sizzles! Top with the diluted soy – and eat immediately.

NB this is an an incredibly easy recipe to double/ quadruple up just multiply everything by number of people you are cooking for.  You could also add mushrooms/ bean sprouts, sweetcorn, anything you fancy to bulk it out.

My “girls” – sunbathing in the glorious sunshine – just to show you life carries on! They’ll be wanting sunglasses next!