Not sure about your purchase? No worries! Enjoy a 45day extended return window.
Country preference? Choose the preferred country to view local content and get a better experience.
Make your own healthier version of fish and chips with an avocado tartare sauce.
Fit the blade to the Mini Chopper attachment.
Line two of the trays with parchment paper.
Line one of the trays with cling film.
Add almonds into the Mini Chopper.
Pulse until they resemble breadcrumbs.
Transfer the nuts to a small bowl.
Cut the fish into thick fingers then coat with the flour and egg in turn.
Then coat in the ground nuts.
Place the coated fish on to a parchment-lined baking tray.
Chill until ready to bake.
Add squash and enough water to cover into a clean saucepan.
Bring to the boil then reduce to a simmer.
Cook for 25 minutes or until tender.
Drain and return the squash to the pan.
Mash with the hand blender.
Add 600ml water into a clean saucepan.
Bring to a boil while stirring.
Add polenta into the saucepan.
Cook until thickened, stirring constantly.
Remove from the heat.
Add the squash purée.
Stir until combined.
Transfer the mixture onto the cling film lined baking tray.
Chill until firm.
Preheat the oven to 200°C.
Transfer the firm polenta on to a chopping board.
Cut into chips about 2 cm wide and 8 cm long.
Place on a parchment lined baking tray, spaced apart.
Drizzle with oil.
Bake for 20 minutes at 200°C.
Drizzle the fish with oil.
With 10 minutes left to bake for the chips, add the fish.
Bake for the remaining 10 minutes.
Fit the blender attachment to the hand blender.
Add the avocado, juice, water and oil into the beaker.
Blend until smooth.
Add the cornichons, capers, shallot, dill, parsley, tarragon and seasoning into the beaker.
Blend until everything is chopped but a coarse texture remains.
Serve the fish and chips with the tartare sauce.
Make your own healthier version of fish and chips with an avocado tartare sauce.
Fit the blade to the Mini Chopper attachment.
Line two of the trays with parchment paper.
Line one of the trays with cling film.
Add almonds into the Mini Chopper.
Pulse until they resemble breadcrumbs.
Transfer the nuts to a small bowl.
Cut the fish into thick fingers then coat with the flour and egg in turn.
Then coat in the ground nuts.
Place the coated fish on to a parchment-lined baking tray.
Chill until ready to bake.
Add squash and enough water to cover into a clean saucepan.
Bring to the boil then reduce to a simmer.
Cook for 25 minutes or until tender.
Drain and return the squash to the pan.
Mash with the hand blender.
Add 600ml water into a clean saucepan.
Bring to a boil while stirring.
Add polenta into the saucepan.
Cook until thickened, stirring constantly.
Remove from the heat.
Add the squash purée.
Stir until combined.
Transfer the mixture onto the cling film lined baking tray.
Chill until firm.
Preheat the oven to 200°C.
Transfer the firm polenta on to a chopping board.
Cut into chips about 2 cm wide and 8 cm long.
Place on a parchment lined baking tray, spaced apart.
Drizzle with oil.
Bake for 20 minutes at 200°C.
Drizzle the fish with oil.
With 10 minutes left to bake for the chips, add the fish.
Bake for the remaining 10 minutes.
Fit the blender attachment to the hand blender.
Add the avocado, juice, water and oil into the beaker.
Blend until smooth.
Add the cornichons, capers, shallot, dill, parsley, tarragon and seasoning into the beaker.
Blend until everything is chopped but a coarse texture remains.
Serve the fish and chips with the tartare sauce.