i've been trying to work on a couple of new projects and i've been finding it difficult to split my time in a balanced way, with that said, I have 4 recipes to get up on here, but i think i'll only be doing 3 as i'd like to revisit one, a sorrel, rose and strawberry cocktail, to refine the flavour combination. The recipe below is for beer battered fish tacos with pico de gallo and a lime, chive, sorrel and wild garlic mayo. Every thing is made from scratch, including the tacos.

In order to make the tacos, you need masa harina, which was admittedly no where to be found in any of the large super markets or local shops, i actually ordered mine from Souschef, i was really excited to see that they also had the blue masa made from natural blue corn too, it doesn't matter which one you get, but masa is essential for making authentic tacos, you cannot substitute with cornmeal or any other corn based flour. what's that i hear you say? you don't have a tortilla press?....no worries darling, i got you, just reach for a flat bottomed plate or pyrex dish, in fact, you can use a flat bottomed anything, even a chopping board, no biggie.

As for the fish, i've tried cod, haddock, pollock and basa so far, i'd have to say that out of them all, i prefer the cod and the basa, the difference is subtle, but the cod is more refined and i prefer the flavour, if you're not a fan of cod, by all means choose your favourite white fish. I used a deep fryer, however, you can use a cast iron pot if you prefer, just be sure the volume of oil is adequate for deep frying

Let's talk about the mayo, bottom line, don't be intimidated, it's a simple emulsification process between oil and egg, you will also need mechanical emulsification in the form of a hand held whisk, a blender - immersion or stand, to bring it all together, it's not complicated at all. Just be sure that when you are using an immersion blender to use a narrow container as this will make it far easier for the blades to create a vaccum 


wild garlic, chives, sorrel and lime mayo

1 Egg

1 cup Garlic infused Rapeseed oil

1/4 teaspoon mustard powder

1/2 teaspoon salt

chives chopped

lime zest

2 tablespoons lime juice

1 tablespoon vinegar

6 wild garlic leaves chopped

1 medium sized sorrel leaf chopped

cracked black pepper to taste


whisk together the egg with lime juice, salt and mustard powder until the mixture is frothy.

with your choice of mechanical emulsifier (balloon whisk, immersion blender, hand held mixer etc) on the highest speed and submerged in the egg mixture, mix in a tablespoon of oil gradually, allowing the oil to completely blend into solution before adding the next tablespoon.

keep adding a tablespoon at a time until you've used up about half of the oil, after this point you can begin to pour your oil in a steady stream into the already emulsified egg and oil mix while still mixing.

once the oil is all mixed in, throw in the lime zest, chopped wild garlic, chopped sorrel, chopped chives and cracked black pepper, mix to combine. you can adjust the lime juice and salt to your liking. 

cover and store in the fridge until you are ready to use it.

pico de gallo 

5 leaves chopped wild garlic

2 tablespoons chopped coriander

1 leaf chopped sorrel

1/2 to 1 jalapeno pepper deseeded & chopped

2 large tomatoes deseeded and chopped

1/2 red onion chopped

2 tablespoons lime juice

1 red peppers

salt to taste

1 clove crushed or finely minced garlic


combine all the ingredients in a bowl, mix well, cover and store in the refrigerator until you are ready to use it.

home made corn tortillas

220 grams masa harina

340 ml hot water

3/4 tsp fine sea salt


in a mixing bowl, combine the salt and masa harina and mix well.

use a spoon or your fingers to create a well in the middle of the flour and slowly pour in the hot water whilst mixing to combine with a spoon or a fork. (not your hand because the water is hot)

once you've poured in all the water, continue to mix the dough until you are able to bring it all together into a ball. it should feel almost as though you are able to bounce it and has a reverb feeling when you move it from hand to hand.

if it doesn't come together easily, add a teaspoon at a time of water to the dough and continue to mix until it does come together.

if it feels too sticky, sprinkle small amounts of masa harina over the dough and work it in until the dough no longer sticks to your hand.

once you've worked the dough into a ball, return it to the bowl, cover with a tea towel and leave it to relax for an hour.

to cook the tortillas, set a cast iron pan or a well seasoned frying pan of medium heat and allow to get very hot.

whilst you wait on the pan to heat up, divide the dough into gulf ball sized pieces and roll into balls.

if you have a tortilla press, line the bottom with grease proof paper or plastic (you can split a large sandwich bag in half, using one half to line the bottom of the press and the other half on top of the ball of dough before pressing)

place the dough in the middle of the press, place the other half of the parchment paper or plastic on top of the ball and press down, open the press, remove the top layer of greaseproof paper or plastic, peel away the pressed dough and cook in the hot pan for 2 minute each side.

if using a glass plate, be sure it has a nice flat bottom, before pressing. place the ball of dough between two sheets of greaseproof paper on the counter top, centre and place the glass plate or dish on top of the dough and push down with your body weight. set the plate aside, remove the top layer of greaseproof, peel the dough away and cook in a hot pan for 2 minutes each side.

as each tortilla is cooked, stack them between two tea towels to keep them nice and warm and pliable.

beer battered fish

500 mls ice cold citrus beer such as fosters raddler

300 grams cod loin or cod fillets cut into goujons

1 tsp Baking soda

1 teaspoon salt 

1 tablespoon garlic powder

1 tablespoon smoked paprika

1 tablespoon fresh ground black pepper

220 grams corn flour

220 grams plain flour

Enough rapeseed oil to deep fry


Heat fryer/oil to 190 degrees celsius 

in a mixing bowl combine all the ingredients except the cod goujons, rapeseed oil and beer, mix well.

sprinkle the cod with salt, and set aside while you mix your batter. 

pour the ice cold beer into the flower bowl and mix until combined, don't worry if you have a few lumps here and there.

dip the cod pieces into the batter one at a time, being sure that it is well coated, allow excess batter to drip off before carefully placing into the hot oil, continue the process with the other pieces being sure not to over crowd the fryer or pot.

allow to fry until golden brown, roughly 3 minutes. Remove from hot oil, drain on a wire rack and assemble your tacos! .