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4 Essential Cod Fish Fingers
¼ Essential Cucumber, at room temperature
¼ tsp Essential Mint Sauce, or to taste
1 tbsp Essential Tartare Sauce
1 tbsp Essential Tomato Ketchup
1 Essential Giant Wholemeal Bap, split
Preheat the oven to 220oC, gas mark 7. Line a baking tray with baking parchment. Add the fish fingers and bake for 14 minutes or until crisp and golden.
Meanwhile, quarter the cucumber lengthways and cut into 1cm chunks. Mix it with the mint sauce to taste and season lightly.
Swirl the tartare sauce and ketchup together, without mixing them too much. Spoon a little of this onto the base of the roll.
Add the fish fingers, then top with some cucumber, and the remaining roughly swirled ketchup and tartare. Eat with any remaining cucumber on the side.
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