This document provides a recipe for a fish and vegetable stack that can be baked in the oven. It calls for layering carrot and courgette ribbons in a dish, topping with a piece of salmon and grated cheese, then mixing breadcrumbs, spring onion, cheese and herbs to spoon over the top. The stacked dish is then baked for 20 minutes before serving. The recipe encourages variations and using pasta or rice with the vegetables to make it a complete meal.

1. Fish and veg stack Session: 10 Photo of final recipe here

2. Ingredients 1 carrot ½ a courgette 1 piece of fresh fish e.g. salmon (approx 200g) ½ slice bread e.g. granary 1 spring onion 25 g cheddar cheese 1 x 5ml dried mixed herbs Black pepper

3. Equipment Chopping board Knife Peeler Oven proof/foil dish Food processor Grater Spoon Oven gloves

4. Method 1. Preheat the oven to 200 o C or gas mark 6.

5. 2. Top and tail the carrot and courgette, then run the vegetable peeler lengthways along each vegetable to make ribbons. Place the ribbons in an ovenproof dish/foil tray.

6. 3. Lay the fish on top of the vegetables.

7. 4. Grate the cheese.

8. 5. Put spring onion and bread into the food processor and blitz until it resembles breadcrumbs.

9. 5. Stir in the cheese, herbs and a few twists of black pepper.

10. 7. Spoon the mixture on top of the fish. Place the ovenproof dish on a baking tray and bake in the oven for 20 minutes.

11. 8. Serve.

12. Photo of final recipe on this page

13. Top tips Use different types of vegetables and/or fish. Mix ready cooked pasta or rice with the vegetables for a complete meal.

14. www.licencetocook.org.uk