LITTLE CHEFS
STEP1
Photocopy the chef's hat. Make as many copies as you need.
STEP 2
Get a grown-up to cut it out.
STEP 3
Thread string through the tabs on either side. Secure with tape.
STEP 4
Place the hat on your forehead and tie around the back of your head.
FISHERMAN’S BASKET
PREP + COOK TIME 1 HOUR 15 MINUTES SERVES 4
4 medium potatoes (800g)
2 tablespoons extra virgin olive oil
2 teaspoons fresh thyme leaves
500g skinless, boneless firm white fish fillets
1 medium lemon (140g)
1½ cups (75g) japanese (panko) breadcrumbs
1 tablespoon plain flour
2 eggs
2 tablespoons milk
2 baby fennel bulbs (260g)
1 lebanese cucumber (130g)
1 baby cos lettuce (180g)
TARTARE DRESSING
3 pickled dill cucumbers (80g)
1/3 cup loosely packed fresh dill sprigs
1 tablespoon rinsed, drained capers
¾ cup (225g) mayonnaise
1 tablespoon lemon juice
1 Preheat oven to 200°C/180°C fan.
Peel potatoes with a vegetable peeler, then slice thickly. Cut each slice into 1.5cm chips. Place chips in a medium bowl with half the oil and 1 teaspoon of the thyme; season with salt and pepper and mix gently. Line an oven tray with baking paper. Spread the
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