Seema Pankhania served up tasty Bombay fish finger sandwich with tomato Caesar salad on Saturday Kitchen.

The ingredients for the fish fingers are: 100g Bombay mix, 200g white fish fillets (cod is the classic choice), 2 tbsp plain flour and 1 free-range egg, beaten.

For the curried tartare sauce: 1 tbsp gherkins, finely chopped, plus extra, sliced, for sandwich, 1 tbsp capers, finely chopped, 1 green chilli, finely chopped, 2 tbsp fresh coriander, chopped, 1 garlic clove, 100g mayonnaise, 1 tbsp fresh lemon juice, 1 tbsp curry powder, salt and freshly ground black pepper.

For the salad: 150g crusty stale bread, 100g thick-cut bacon or lardons, cut into thick pieces, 500g tomatoes, 4 anchovies in oil, plus more to serve, 1 lemon, juice only, 1 tsp Dijon mustard, 1 tbsp Worcestershire sauce, 2 tbsp red wine vinegar, 2 garlic cloves, grated, 50g Parmesan, plus more to serve, 50ml extra virgin olive oil, 1 large handful of fresh basil leaves and salt.

To serve: 4 thick slices white bread, 4 leaves of butter lettuce and 4 tbsp mango chutney.

See recipes by Seema in the book titled: Craveable: All I want to eat, big flavours for every mood available from Amazon
now.