saucy recipe ideas for fishcakes + offer and giveaway.


Enjoy them with rustic chips, skin-on wedges, some crunchy salad, garden peas, mushy peas, baked beans or even with an egg on top - everyone has their favourite fishcake recipe. Usually we just stick to the classic chips and peas combination, with a delicious haddock fishcake. Working with super fun The Saucy Fish Co. brand on their brunch campaign got my foodie ideas flowing though, when I made homemade sweet chilli salmon fishcakes with a poached egg, smashed avocado and tomato and chilli chutney.

This time they've challenged me to conjure up some recipes with their melt in the middle fishcakes, as well as let you know about their fantastic offer for fish lovers nationwide. The Saucy Fish Co.'s  fishcake products are currently on offer at Sainsbury's stores until 12th February 2020 - now just at £1.75 for two fishcakes. With potatoes, vegetables and rice costing just a few pennies, you've got yourself a bargain midweek meal there! The frozen fishcake flavours include the likes of Salmon and Cod with a Heavenly Hollandaise Centre and Smoked Haddock Fishcakes with a Delicious Vintage Cheddar Centre. Here are a couple

What's more, scroll on to enter my giveaway to win yourself some delicious goodies from the The Saucy Fish Co.


the feathered nest country inn, nether westcote, oxfordshire.


Found in the heart of the Cotswolds, just a stone's throw from the likes of Bourton-on-the-Water and Stow-on-the-Wold, The Feathered Nest Inn boasts an exciting and modern European menu featuring local produce, as well as heavenly views of the rolling countryside. It's accolades are impressive too: Times Top 100 Restaurant, ​Gastropub of the year, and AA 3 Red Rosettes to name a few.


Inside you're met with a warm welcome, in more ways than one, with a polite but professional maitre'd, who shows you to a relaxed fireside seating area where you can flick through the menu to the homely sound of crackling logs. As we thumbed through the inviting dishes and discussed suggested wine pairings, we were asked about our dietary requirements and presented with gruyère filled choux pastries.