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  • The Australian Women’s Weekly Food

    LITTLE CHEFS

    Dec 30, 2019 7 minutes

    STEP1

    Photocopy the chef's hat. Make as many copies as you need.

    STEP 2

    Get a grown-up to cut it out.

    STEP 3

    Thread string through the tabs on either side. Secure with tape.

    STEP 4

    Place the hat on your forehead and tie around the back of your head.

    FISHERMAN’S BASKET

    PREP + COOK TIME 1 HOUR 15 MINUTES SERVES 4

    4 medium potatoes (800g)
    2 tablespoons extra virgin olive oil
    2 teaspoons fresh thyme leaves
    500g skinless, boneless firm white fish fillets
    1 medium lemon (140g)
    1½ cups (75g) japanese (panko) breadcrumbs
    1 tablespoon plain flour
    2 eggs
    2 tablespoons milk
    2 baby fennel bulbs (260g)
    1 lebanese cucumber (130g)
    1 baby cos lettuce (180g)

    TARTARE DRESSING

    3 pickled dill cucumbers (80g)
    1/3 cup loosely packed fresh dill sprigs
    1 tablespoon rinsed, drained capers
    ¾ cup (225g) mayonnaise
    1 tablespoon lemon juice

    1 Preheat oven to 200°C/180°C fan.

    Peel potatoes with a vegetable peeler, then slice thickly. Cut each slice into 1.5cm chips. Place chips in a medium bowl with half the oil and 1 teaspoon of the thyme; season with salt and pepper and mix gently. Line an oven tray with baking paper. Spread the

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