This was a interesting combination which once cooked i did not even photograph it, it was so tasty i couldn’t wait to eat more of it, so emphasis on portion size is again reiterated and this is why this recipe would be considered as a Tier 4 recipe because of the quantity of vegetable oil/oil used. Originally i had used a haddock in batter portion but i carefully removed three quarters of the batter before adding but then i looked around and when i saw fish sticks,though great as part of a salad or in a dry bread roll, i kind of knew it would work and decided to try. Also used in this recipe is a (optional) spice i haven’t seen in a while ‘Sumac’. It is a moroccan spice and though i had not used it in a fish meal before, combined with the other ingredients it works well. I say optional because i did not include it in the initial recipe which was amazing anyway but it does kind of add an interesting element, a battered haddock portion but remove the batter so only one inch of batter remains.

A quarter fill your largeish saucepan with your chosen pasta and rinse it in cold water.

Fill the saucepan until maybe two thirds of the saucepan is filled and start the boiling process regarding the pasta.

In the meantime, add some vegetable oil and one of the stock cube oftions referred to above and then a quarter or a third of a cupful of cold water to a small sauce pan/milk pan or small fry pan. Reduce to low heat once heated. Add the chilli whole.Remove the skins from 3 garlic cloves and slice them finely and add. If you have tried roasted garlic, it does work well with this meal but not totally how you might expect it to. Regular garlic was used in this recipe.

Add the ground turmeric, sumac (a good level teaspoonful) and the chilli oil (half teaspoonful) and a good level teaspoonful of mustard powder. Surprisingly the sauce thickens up quite nicely and develops an almost creamy looking and tasting consistency.

Slice maybe 8 fish sticks into slices of up to 2mm and carefully add them to the sauce. Stirr with a wooden spoon, top up with cold water as you may need to and cook them in for 5 minutes or so, then rinse your drained pasta in boiling water and slowly stir in the sauce.

You’ll notice above, the photo shows the sauce mixed with the pasta, it looks less the golden colour because of the lighting available but i wanted to show you the roasted garlic at top of photo. Slightly browner in colour than the usual garlic and it smells amazing so if a garlic lover or even if not, you might like to attempt to try the roasted variety as a kind of garnish too. Personally, i didn’t mind but i am 90% sure that it would have been just as nice actually cooked with the sauce when the sauce was being made.

The meal was not overpoweringly garlicky and you can even try it with only one clove of garlic, the combined ingredients are all quite a special blend and do work well together.

The meal would serve 6 or even 7. Best served hot.

If the pasta goes a bit dry in the saucepan, try throwing in the remaining fish sticks from the packet and add a few tablespoonfuls of cold water and two tablespoonfuls of semi-skimmed milk, it will freshen up again like it never went dry in the first place.

This was cooked without the roasted garlic added but with regular garlic included in sauce.

If you fancy trying the roasted garlic as a garnish.

The meal is very very tasty anyway.

Don’t forget to remove the chilli.

You could add some sweetcorn to this meal too, no more than one coffeecup full, or some pineapple but really not much, it doesn’t need it.

Or you could finish off with a glass of chilled pineapple juice or water.