“This recipe (from Lannice Snyman and Anne Klarie’s Free From The Sea) is cheap, easy and it lasts for months in the fridge. A tub of this makes for a good gift at Easter and you can eat it on Good Friday with hot cross buns (or for Pesach). It could win one of those pickled-fish competitions held in the Cape Flats,” claims Jones.
READ MORE: These Gluten-Free Hot Cross Buns Don’t Skimp On Taste
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SERVES 8 to 10. Per serving: 2 173kJ, 12g fat (3g sat), 42g carbs, 610mg sodium, 2g fibre, 53g protein
