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Gluttony Burger

Gluttony Burger

This is more a tale of generosity combined with an excess of food humour and low Vitamin D levels! Not a recipe as such.

The generosity element is derived from a large tray of products we were given and which has kept us in high quality Meat, Fish and Cheese for the best part of this month. We generally try to give more than we take however we have several friends who are connected with various Food Banks. Sometimes we are offered vegetables and bread which is well past its use by date and is destined for composting. If we can salvage it we are always grateful. But this was something a bit different for us. When items which need refrigeration are donated to Food Banks they can present problems. When things like Veal, Venison, Aberdeen Angus Beef, Sea Bass and high quality Cheese are donated they really do create issues. Much appreciated as I’m sure they were. Dried and ambient produce is much easier for them to store and distribute. So when a friend offered us a green catering crate of goodies we were extremely grateful.  The food humour element and Vitamin D levels refer to our best solution to the winter blues. Laughter is the best cure and the enjoyment of cooking together is at least 50% of the benefit of a good meat!

So let’s not be too wordy here. When we ran the Bistro Sue’s hand pressed Bistro Burgers were a major part of the menu and people travelled considerable distances to try our rotating specials. We had a pack of Aberdeen Angus minced Beef in the goodie tray and time on our hands.


Gluten free bread bun which was the frozen result of a Tony error and was initially supposed to be a Pizza base!
Home Made Marie Rose Sauce.
Hand cut Salad.
4 Hand pressed Burgers.
Sliced Gherkins.
4 Eggs
4 rashers of Bacon.
Chilli Cheese slices.
1 Polish Smoked Sausage.
1 Large white Onion (For Onion Rings)


(1) Wing it.
(2) Laugh a lot.
(3) Enjoy over 2 days!

Joking aside the assembly of the various layers in your burger really are up to you. But that monstrosity you see on the top was part of the joke. “Shall I batter the last Polish Sausage and use it as a centre for the Onion Rings?” - Is the sort of conversation only we have in the kitchen I guess?

Although this truly was a “Gluttony Burger“ all we actually bought specifically for it were the Cheese Slices, A Cannonball Onion and a Tomato. So technically we did shoehorn this into our budget!!!!!

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Thai Style Fishcakes recipe, eat well on universal credit

I happened across a whole Coley at half price yesterday. We understand it’s a member of the Cod family? Well this one isn’t now! My knife skills are biased towards Butchery rather than Fish Mongering, so this was an interesting gig. Between us we skinned, filleted and ‘Pin Boned’ the flesh. Even the unban Foxes would have turned their noises up at the bits and bobs we had left so it went in the bin (Outside bin that is!)


1 Coley, filleted, skinned and Pin Boned
1 Thumb of Ginger, grated
The Juice of a Lime
½ a Tsp of dried Coriander
A drizzle of Olive Oil
5 medium Potatoes, pealed, boiled and mashed
2 Tsp of Hot Chilli Jam
1 Tsp of Thai Basil
1 Tbsp of Capers, finely chopped
1 Tbsp of Cashew Nut Powder (Just wuzz them in a blender)
50g of Cornflour
200g of Breadcrumbs (Gluten free bread wuzzed for us)
1 Tsp of Turmeric
1 Tsp of Paprika
2 Eggs, beaten
Salt & Pepper to season at various stages


(1) Line a large dish with kitchen foil.
(2) Dress the fillets with the Ginger, Lime juice, Coriander and season with Salt & Pepper.
(3) Drizzle over the Olive Oil and wrap the foil around the filleted Fish and fold to seal.
(4) Cook in a pre-heated oven of 180c for 10 to 12 minutes until the Fish is cooked through.
(5) Allow to cool then flake to Fish into a bowl. Make sure you remove any remaining small bones.
(6) Mash the Potatoes and allow to cool.
(7) Add the flaked Fish to the mashed Potatoes and stir in.
(8) Add the Chilli Jam, Thai Basil, Capers, Powdered Cashew Nuts, and season with a little Salt & Pepper.
(9) Combine well.
(10) Divide into portions and roll into a ball.
(11) Flatten the balls and form into thick Fishcakes.
(12) Mix the Turmeric and Paprika with your Breadcrumbs, seasoning with Salt & Pepper.
(13) Dip each Fishcake in the Cornflour and coat well.
(14) Dip into the beaten Egg and then coat evenly with the Breadcrumbs.
(15) Place in the fridge for 20 minutes or 10 minutes in the freezer, to set.
(16) Place the Fishcakes in a pre-heated Air Fryer at 180c for 20 minutes, turning once half way through cooking.

These might look like they were bought, but you’ll never buy Fishcakes with this depth of flavour and kick! Also we had 8 in total, 4 of which are now frozen so by way of price, they’re hard to beat budget wise…..



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