The Sunlight Sets: Let me tell you a story

A new set menu from the Sunlight Sets: light, easy to digest menus we can all enjoy.

Sunlight Sets fish tacos

Saturday afternoon and you’re flipping through old photos on your iPad, evocative memories rising like steam from a pot of something delicious. You spot a picture of you crouched in an alleyway, discovering Vietnamese yoghurt for the first time – scooping it out of the tiny pot and relishing the silky texture on your tongue. You remember the scent of fish sizzling on the grill. Your partner walks in, and you remind him. He smiles. It’s sunny outside, he says. Let’s barbecue. Your little one follows you outside to the garden. You tell her what you’ll be making, and her face lights up. She loves family meals, the chance to choose the most appealing morsels for her plate, to go back for seconds. “Can I try some, Mama?” You sit her on your knee and tell her your story. Fish tacos, pineapple salsa, yoghurt. You’re making new memories.

Fish tacos with lime crèma

 Ingredients: 1 tbsp olive oil · 2 cod or haddock fillets, skin on · ½ tsp chilli powder · freshly ground black pepper · ½ tsp ground cumin Lime crema: ¼ cup sour cream · 1 lime: zested and cut into wedges; squeeze one and reserve the rest to serve · pinch of sea salt To serve: 5 small corn tortillas; lime wedges

Method: Heat olive oil in a large frypan over medium high heat. Season fish with chilli powder, black pepper, lemon zest and cumin powder. Add the fish to the pan, skin side down, and cook for 4 minute on medium heat. While the fish cooks, make the lime crema by stirring the lime juice, zest and salt into the sour cream. Turn the fish over and cook for a further 3 minutes. Put aside to cool slightly, then flake into chunks with a fork. Warm the tortillas in the frypan on a low heat for a few seconds. Divide the fish evenly among tortillas, then top with pineapple salsa, a drizzle of lime crema and a wedge of lime. Makes 5 tacos, including one for the little one.

Pineapple mint salsa

Ingredients: ½ small fresh pineapple (or tinned slices) · 2 fresh chillies, one red, one green · 3-4 sprigs fresh mint · ½ red onion · 1 lime, squeezed · extra virgin olive oil

Method: Trim and peel the pineapple then slice into wedges. Once you’ve removed the tough core, slice again into bite-size chunks. Dry fry in a large frying pan over medium heat for 4-5 minutes, turning occasionally, until it starts to turn golden brown at the edges. Put the pineapple in a bowl with any pan juices. Peel and finely chop the onion, along with the chillies and mint leaves. Squeeze over the lime juice and drizzle with olive oil.

Vietnamese yoghurt 

Ingredients: 1 can condensed milk (370ml), keeping the can aside as a measuring jug · 1½ can water, just off the boil · 1¾ can whole milk · 1¼ can live natural yoghurt

Method: Pour the condensed milk into a bowl and whisk in the hot water. Add the milk and yoghurt, then gently whisk until smooth and combined. Pour the mix into small containers (tumblers, recycled glass yoghurt pots or baby food jars) – you’ll need 10-12, so raid the cupboards. Boil the kettle while you find a wide casserole dish that is taller than your containers. Put the containers in the dish and make a water bath by pouring the water around them, so it comes most of the way up the sides. Use a funnel, so it doesn’t splash. Drape a towel or loose clingfilm over the dish and put aside. Check the yoghurt after about 4-5 hours – it should be gently set. Pop your pots in the fridge and eat every morning for breakfast.