Cookery corner

Ingredients: * 4 fresh cod fillets * 1 lemon (half for juice, half for wedges) * 1 whole egg * 2 tbsp dried breadcrumbs * pinch of salt and pepper to taste * a small bunch of fresh herbs - parsley or chives Sauce: * 1 tbsp tomato ketchup * 2 tbsp mayonnaise or creme fraiche

Children's age: All ages

Makes: Serves 4

Preparation time: 20 minutes

Cooking time: 8-10 minutes

T = together A = adult

T Wash and snip the chives with scissors or your fingers.

T Mix together 1 tablespoon tomato ketchup and 2 tablespoons mayonnaise or creme fraiche.

T Take the lemon and roll it under the palm of your hand to release the flesh.

A Cut the lemon in half and squeeze only one half. Cut the other half into wedges to serve with the fish. Add the squeezed lemon juice to the sauce mix.

T Season with a little ground black pepper, and chill.

A Break the egg into a bowl and whisk up with a fork.

T Take the breadcrumbs and pour them into a shallow bowl or plate. Add the chopped chives.

A Take the cod fillets and cut them into even-sized chunks.

T Pat the cod dry with some kitchen roll and drop the cod fillets into the egg.

T Now put the eggy cod on to the breadcrumbs and chives. Roll the fish around until it is completely coated with the crumbs.

A In a medium frying pan, heat the oil until it starts to smoke. Carefully lower the coated fish into the pan. Saute for 2-3 minutes on both sides until golden brown and crisp.

To serve: This is delicious served with fresh vegetables, fresh green salad and new potatoes. Don't forget the sauce you've been chilling. Garnish with lemon wedges.