Fish fingers were most definitely a staple when I was growing up, but the homemade version always tastes so much better than shop-bought – and you know exactly what’s going in them.

Ingredients

300g green beans
1 tbsp extra virgin olive oil
100g cornflour
250g spelt or gluten-free breadcrumbs
500g boneless salmon fillets, skin removed and cut into 16 2 x 7cm fingers
2 eggs, beaten
4 tbsp sunflower oil
1 lemon,  cut into wedges
Sea salt and  freshly ground black pepper
Mayonnaise, to serve

Method Serves 4 (makes 16 fingers)

• Bring a saucepan of salted water to the boil, add the green beans and cook for 3– 4minutes, until  they are cooked but retain a little bite. Drain, toss with the  olive oil and season with salt and pepper. Keep warm.

• Combine the cornflour with 1 teaspoon each of salt and black pepperin a bowl. Put the breadcrumbs in a separate bowl. Coat a salmon finger in the flour, then dip it into the beaten egg and finally roll it in the breadcrumbs until evenly covered on all sides. Set aside on a plate while you repeat with the remaining salmon fingers.

• Heat the sunflower oil in a frying pan over a medium heat. Add the salmon fingers and fry for 2– 3 minutes on each side, in batches if necessary, until crisp, golden and cooked through. Remove from the heat, drain on kitchen paper, sprinkle with sea salt and serve immediately with the green beans, lemon wedges and mayonnaise to dunk the fingers into.