1. © British Nutrition Foundation 2006 – BNF Food Life Skillswww.nutrition.org.uk Module Number: 13 impress

2. © British Nutrition Foundation 2006 – BNF Food Life Skillswww.nutrition.org.uk Module Number: 13 aims and objectives aim to make a fancy main meal, with vegetables objectives * work in pairs * make salmon fish fingers, roasted vegetables and herby mash * use a kitchen equipment safely * make 3 tasty recipes, one of which includes oily fish

3. © British Nutrition Foundation 2006 – BNF Food Life Skillswww.nutrition.org.uk Module Number: 13 setting the scene * this module is about making a main meal fish dish that will impress * we are all recommended to eat 2 portions of fish a week, 1 of which being oily (e.g. mackerel, sardines) * always have plenty of vegetables – prepare them properly to retain vitamins

4. © British Nutrition Foundation 2006 – BNF Food Life Skillswww.nutrition.org.uk Module Number: 13 recipes you will make: salmon fish fingers herby mashroasted vegetables

5. © British Nutrition Foundation 2006 – BNF Food Life Skillswww.nutrition.org.uk Module Number: 13 food skills and techniques you will: prepare a meal safely peel, chop, mash, roast cook with oily fish roast vegetables in the oven make a fish fingers, served with vegetables and mash

6. © British Nutrition Foundation 2006 – BNF Food Life Skillswww.nutrition.org.uk Module Number: 13 shopping list 1 salmon fillet, flour, black pepper, lemon zest, wholemeal breadcrumbs, plain yogurt 1 red onion, 1 courgette, 2 tomatoes, 1 yellow pepper, oil, clove of garlic 500g potatoes, 50ml milk, parsley, black pepper for 2 peoplefor 10 people 5 salmon fillets, flour, black pepper, lemon zest, wholemeal breadcrumbs, plain yogurt 5 red onions, 5 courgettes, 10 tomatoes, 5 yellow peppers, oil, 5 cloves of garlic 2.5kg potatoes, 250ml milk, parsley, black pepper

7. © British Nutrition Foundation 2006 – BNF Food Life Skillswww.nutrition.org.uk Module Number: 13 plan of action review recipes to be cooked prepare the vegetables – start roasting boil the potatoes for the mash assemble the salmon fish fingers and start to bake drain, mash and flavour the mash serve the meal ensure that you collect your equipment before you start to cook weigh and measure your ingredients accurately keep your work surfaces clean and tidy – wash up as you go

8. © British Nutrition Foundation 2006 – BNF Food Life Skillswww.nutrition.org.uk Module Number: 13 information healthier eating include fish it your diet at least twice a week, one of which should be oily vegetables could be steamed or boiled, rather than roasted, to reduce total fat avoid adding fat to the mash – you could use a reduced fat cream cheese to make it creamy

9. © British Nutrition Foundation 2006 – BNF Food Life Skillswww.nutrition.org.uk Module Number: 13 information budgeting frozen fish can often be cheaper than fresh make your own breadcrumbs from stale bread freeze extra fish fingers for another night potatoes make a substantial meal and are economical buy seasonal vegetables – they are often cheaper

10. © British Nutrition Foundation 2006 – BNF Food Life Skillswww.nutrition.org.uk Module Number: 13 information food safety and hygiene ensure that the fish is cooked thoroughly check date marks wash fresh fruit and vegetables use a chopping board be careful when roasting vegetables use oven gloves

11. © British Nutrition Foundation 2006 – BNF Food Life Skillswww.nutrition.org.uk Module Number: 13 information cooking for the future salmon fish fingers cook the salmon without a coating – steaming is simple add extra flavour to the breadcrumbs, try parmesan, herbs, black pepper, lime zest or chilli herby mash add interest by adding parsley, cheese or mustard add cooked vegetables, like cabbage or Brussels

12. © British Nutrition Foundation 2006 – BNF Food Life Skillswww.nutrition.org.uk Module Number: 13 information cooking for the future roasted vegetables vary the selection of vegetables to give a colourful mix at any time of the year use left-over roasted vegetables to make a soup: make up some stock with hot water blend the vegetable with stock reheat and serve – simple!

13. © British Nutrition Foundation 2006 – BNF Food Life Skillswww.nutrition.org.uk Module Number: 13 © British Nutrition Foundation 2006