Spring Bank Holiday …

… is not far away.

So I thought you'd like a lunch/supper suggestion, taken from my most recent class – here's the menu :

Champignon au tartines

The Ivy Fishcakes with Coronation Coleslaw

Hazelnut Hodgepodge

A word of warning – the fishcakes are filling and so I don't think you'll need any additional potatoes. A drizzling sauce would work well. The sauce that is used in The Ivy is Sorrel Sauce and, by chance sorrel is in season from April through to September. Sorrel is a herb that has a sharp lemon flavour – it's the leaves that are used in cooking.

Here's the recipe, courtesy of The Ivy :

Sorrel Sauce

500ml fish stock

50g butter

30g flour

50ml white wine

250ml double cream

15g fresh sorrel, shredded

salt and pepper

You'll need two medium sized saucepans.

Bring the fish stock to the boil in one of the saucepans. In the other melt the butter and stir in the flour. Cook very slowly over a low heat for 30 seconds, then gradually whisk in the fish stock. Pour in the white wine and simmer gently for 30 minutes until the sauce has thickened. Add the cream and reduce the sauce until it is of a thick pouring consistency, then put in the sorrel and season.

A note from me :

The recipe is as written in the book. I would use unsalted butter and plain flour. I'd use a medium dry white wine.

Knorr make a fish stock pot – it's a great product.

You could make larger fishcakes if you're concerned about filling tummies but I don't think you need worry!