A healthy take on a traditional fish 'n' chips served with our Mayflower Medium Curry Sauce. Created by one of our customers @carlsheathyeats.
Cut the potatoes into desired chip size, spray with oil and season with salt & pepper, bake in the oven at 180ºC for 40 mins, turning half-way through.
In a bowl mix the breadcrumbs, salt, pepper and paprika to taste. In a separate bowl add the egg wash.
Brush the cod fillets with egg wash, then coat with the breadcrumbs, place on a baking tray and bake for 20 minutes or until fully cooked.
Whisk 28g of Mayflower Curry Sauce Mix together with 70ml of water, bring to the boil, then simmer for 2-3 minutes.
This easy vegetarian Chinese curry recipe is perfect for those with a busy lifestyle, ready in less than 30 minutes.
A classic Chinese dish, made simple with our Cantonese Satay Sauce. For an extra boost of flavour, follow our beef marinade.
Chicken in Chilli Black Bean sauce, a Chinese takeaway classic made easy using our sauce. For an extra boost of...
Our spin on the traditional sweet and sour pork, using crispy pork belly and our Mayflower Cantonese Sweet and Sour...