I Quit Sugar for Life (26 page)

SERVES

The great thing about this take on the fast-food fave is it allows you to use fish offcuts (you’re pulverising the fish, so why waste a
fillet!). Instead of bream you can use any type of firmer white fish, such as skinless mahi mahi fillets. Or whichever white fish your fishmonger has as offcuts.

Preheat the oven to 200°C (gas 6) and line a baking tray with baking paper. Cut the sweet potatoes in half crossways, then cut lengthways into 1-cm slices. Cut the slices
into medium-chunk fries. Pat dry with kitchen paper, then toss in the oil. Spread out on the prepared baking tray, leaving room for the fish fingers, and pop in the oven for about 10 minutes.

Meanwhile, make the fish fingers by blitzing the fish with the egg in a food processor or using a stick blender, in batches if required. Transfer to a bowl and add the chives,
salt and pepper. Mix well, using a spoon. Measure out 4 tablespoons of the fish mixture at a time and form into 8 tight logs using your hands – latex-free gloves are helpful here! Coat each
log in the parmesan. Remove the baking tray from the oven and add the fish fingers. Return to the oven and bake for 20–25 minutes, turning the logs halfway through, until the parmesan is
golden and the fish fingers are cooked through. Serve with the slaw or celery heart salad, and Tartare Sauce.

SOLO COOKERS:
You can freeze the cooked fish fingers for up to 2 months.

SERVES

You won’t want to touch the one with the secret herbs and spices after tasting this finger-lickin’ version, made with secret (disguised)
extra-dense nutrition. Soaking the chicken in buttermilk helps keep the meat juicy during baking. You can easily make your own buttermilk: mix ½ cup (125 ml) of full-fat milk with 2
tablespoons of lemon juice and set aside for 5 minutes.

Prepare the chicken by whisking the buttermilk with the mustard in a large glass bowl until well blended. Add the chicken and turn to coat, then cover and marinate in the fridge
for at least 30 minutes and up to 8 hours.

Preheat the oven to 200°C (gas 6) and line a baking tray with baking paper. Throw the flour, baking powder, sesame seeds, paprika, garlic powder, salt and pepper into a
medium zip-lock bag. Shake 1 or 2 pieces of marinated chicken at a time in the bag, until coated. Shake off excess flour and place the chicken or the prepared baking tray. Spray the chicken pieces
lightly on both sides with olive oil spray if you like. Bake until golden brown and no longer pink in the centre, about 30 minutes for the thighs or 45 minutes for the drumsticks.

While the chicken is cooking, make the green mash by placing the potatoes in a saucepan of cold water over high heat. Bring to the boil, then reduce to a rolling simmer and
cook for about 10 minutes, or until the potatoes are tender. Add the peas and broccoli, and cook for another 3 minutes, then drain and add the mint and oil or butter. Mix well, then mash the lot
using a fork. Season with salt and pepper.

Prepare the slaw by combining the coleslaw, spring onion and mayo in a bowl.

To make the gravy, mix the hot Cauliflower Cream and cheese with a fork in a small bowl until the cheese has melted through.

Serve the KFC with the mash, gravy and slaw.

SOLO COOKERS:
Tote drumsticks for lunch the next day and freeze any extra portions of cooked chicken for 2–3 months
DAIRY-FREE:
For a dairy-free marinade, mix together 6 cups (1.5 litres) of water, 2 tablespoons of sea salt and 1 tablespoon of
Dijon mustard. Add the chicken, cover with aluminium foil and marinate in the fridge for 4 hours. Drain and follow the recipe as normal.