14/03/2026
Hereâs one of my favourite recipes đĽ°
Cod is wonderfully nourishing for growing children, providing high-quality protein along with important minerals such as iodine that support the thyroid and metabolism.
The mushy peas are gently enriched with bone broth and butter, turning a simple side into something far more satisfying and nourishing. Itâs a comforting, hearty meal that always seems to disappear very quickly once it reaches the table!
For the goujons
500g line-caught cod fillets, bones removed, cut into strips
2 tablespoons, plus 50g buckwheat flour
50g ground almonds
2 medium free-range eggs
100ml sparkling water or milk
½ tsp baking powder
flaked sea salt and freshly ground black pepper 6 tablespoons tallow
For the mushy peas 300g frozen petit pois
75ml bone broth
2 tablespoons grass-fed butter
Pat the fish dry and toss lightly in buckwheat flour.
Mix the batter with buckwheat flour, ground almonds, eggs, sparkling water (or milk), baking powder, salt and pepper until smooth, about the consistency of double cream.
Heat tallow in a frying pan. Dip the fish into the batter, then fry for 2â3 minutes each side until golden and crisp.
For the mushy peas, gently heat all ingredients in a saucepan for 4â5 minutes, then mash or blend until smooth.
Serve with the goujons and old-fashioned chips cooked tallow.