Fish finger tacos

Cut 1.2kg of white fish into 10 portions (120g each) – they won't be uniform in size, but don't worry.

Sprinkle 100g of plain flour across a plate, then whisk 2 large eggs and 2 teaspoons of chipotle paste together in a shallow bowl.

Whiz 250g of wholemeal bread in a food processor with 2 tablespoons of olive oil and a pinch of sea salt and black pepper, then tip onto a baking tray.

Coat each piece of fish in the flour, then dip into the egg mixture, letting any excess drip off. Finally, turn in the breadcrumbs until well coated, then transfer to a lined baking tray.

At this stage you can cook them right away, or freeze on the tray (once frozen, you can pop them into a tub or freezer bag for easy storage).

To cook, place the fish fingers on a roasting tray (one per person) and cook in a preheated oven at 200°C/400°F/gas 6 for 15 minutes from fresh or 20 minutes from frozen, or until golden and cooked through.

Meanwhile, finely slice ¼ of a red cabbage (150g), then add to a bowl with 2 tablespoons of white wine vinegar and a pinch of salt. Scrunch together well and set aside to pickle.

Pop a griddle pan or frying pan on a high heat, once hot add the corn and grill for around 10 minutes, or until lightly charred all over. Leave to cool slightly then carefully run a knife down the sides of the corn to cut off the kernels.

Transfer the corn to a bowl, finely grate over the zest of 1 lime, add 1 tablespoon of extra virgin olive oil, then toss together and season to taste.

Warm the tortillas in the oven wrapped in damp greaseproof paper, tip the yoghurt or soured cream into a serving bowl and cut the zested lime into wedges for squeezing over, then take everything to the table and let everyone tuck in and build their own.