Michelin Star Imminent

As you know this is a gourmet establishment with high standards. The other night we scaled new heights in gastronomic discovery and probably need to find a new name for a previously unknown food combination.

It was one of those last minute evenings, no time to cook anything except pasta or rice and I am starting to get murmurings of unrest among the young natives on the pasta front. Youngest still loves it, but the older two must have ODd on it as toddlers and now grumble like mad when I insist on keeping it on the menu.

So I thought I'd diversify a little to maintain at least some semblance of giving them enough nutrients to exist on. As well as the pasta I got out the few remaining fish fingers from the freezer and cooked them. I looked guiltily at the overwhelmingly brown and red colour palette of the proposed meal. The fridge was empty of salad, but there was an exceedingly rip avocado, so I mashed it up into guacamole (but not too spicy) and threw it on the table as a token green stuff.

My son as predicted declined the pasta but fell on the fish fingers. He demanded a slice of bread and proceeded to make a fish finger sandwich …. I pushed the guacamole hopefully towards him and he tentatively tasted it, approved and spread it thickly into his sandwich.

It was enthusiastically pronounced delicious.

Middle daughter followed suit, while youngest tucked into the pasta, the fish fingers and the guacamole but kept them all separate.

So a new gastronomic experience has been born: the fishfinger and avo sandwich on wholewheat. Any takers?!