Enjoy An Authentic Chippy Tea With Young's

Young's Chip Shop Range

Ruth Langsford, Young's development chef Serge Nollent and a group of UK food bloggers have teamed up this summer to showcase the versatility and authenticity of the Young's Chip Shop range, just in time for the busy school holidays. We'll show you just how easy it is to create a fish and chip supper at home, not only saving you money but allowing you to make healthier choices for you and your family.

Young's Cod FilletsYoung's Chip Shop Cod Fillets have a unique crisp, bubbly batter allowing you to recreate the authentic taste of the chippy in your own kitchen. The cod fillets are made from 100% responsibly sourced white flaky cod and at only 243 calories per fillet are a lot healthier than their takeaway counterparts.


Young’s traces its roots back to 1805, when it was founded by Elizabeth Young and her family who were watermen and fishermen on the Thames at Greenwich. The company has been in continuous growth since that time and undergone a number of changes of ownership, although the Young’s family remained involved until the late 1980s.

Young’s started as a whitebait business, then later became famous for its potted shrimp, sold in distinctive blue pottery jars. It was responsible for a number of notable seafood firsts, including the invention of scampi in 1946 and the marketing of the very first frozen prawns.

Today, Young’s continues to build on its heritage and experience – and as the UK’s biggest specialist seafood brand leading the market with exciting new ideas to help people enjoy fish twice a week.


Young’s Chip Shop Cod Filletsserved with homemade curry sauce, homemade chips and minted mushy peas (serves 4)

1 pack of Young’s Chip Shop Cod Fillets

For the curry sauce
·         1tbsp rapeseed oil
·         2 small shallots –  finely diced
·         1 apple – peeled, cored and diced
·         1 clove of garlic, crushed
·         1tbsp medium curry powder
·         1tbsp plain flour
·         1tsp fresh ginger – finely chopped
·         ½ tsp tomato puree
·         Salt and ground black pepper
·         ½ tsp fish stock paste 
·         500 ml of water

For the chips
·         800g potatoes - washed
·         4tbsp rapeseed oil
·         1tbsp fresh or dried thyme – chopped
·         1tbsp fresh or dried oregano – chopped

For the minted mushy peas
·         400g frozen peas
·         40g melted butter
·         2 tbsp. white wine vinegar
·         3 tsp fresh tarragon – chopped
·         3 tsp fresh mint – chopped


Curry sauce:
1.    In a sauce pan on a medium heat, heat the oil and sweat the shallots until soft
2.    Add the garlic, ginger and apple and sweat for a further 2-3 minutes
3.    Add the tomato puree, curry powder and flour - stir well.
4.    Add water and stock paste and stir again
5.    Simmer for 10 mins
6.    Liquidise slightly with a hand blender, making sure to retain some of the texture

Homemade chips
1.    Cut potatoes roughly (not peeled) into chunky chips and leave to soak in water
2.    Drain the chips well and mix the soaked chips with extra virgin rapeseed oil, oregano, thyme, and season. Bake in the oven at 200°C Fan on baking tray for 35-40 mins (adding the Chip Shop fillets to the oven 15-18 minutes into cooking)
Cook the Chip Shop Cod Fillets according to instructions on pack - place Young’s Chip Shop Cod Fillets on a wire rack over a deep baking tray and place in the oven - cook for 22 minutes at 200°C Fan
Minted mushy peas
1.    Add peas to a pan of boiling water, bring back to boil and simmer for 2 mins
2.    Drain well and then place in a food processor or blender
3.    Add melted butter, vinegar, chopped tarragon and mint
4.    Blend briefly, making sure to retain some texture

5.    Season to taste

Watch Ruth and Serge making the dish and see just how easy it is!

Disclosure: I was sent a grocery voucher in return for this post. All thoughts are my own.
Beth Sachs (Jam & Clotted Cream)

Sugar Free Cherry Clafoutis with Splenda

Cherry Clafoutis

This gorgeous silky classic French baked dessert is traditionally made with black cherries and arranged in a buttered dish with a thick flan like batter. The bonus of my version is that it's sugar free and uses Splenda, a low calorie alternative instead, making it healthier for you.

Splenda Sugar Alternative is a low calorie table top sugar alternative made with sucralose. It's available in tablet form as Splenda Sweet Mini's ideal for drinks and also a granulated form which can be used spoon for spoon just like sugar - and that's the one I used in this Cherry Clafoutis. Splenda is 10 times lighter than normal sugar so you only need to use a tenth of the sugar quanity when following your favourite recipes.

Cherry Clafoutis


  • Use other fruit like raspberries and blackberries instead of cherries.
  • If you are using ordinary sugar and not Splenda, use 100g of caster sugar in the batter and dust with icing sugar when it is out of the oven.
  • Eat warm with fresh cream.


Cherry Clafoutis


Sugar Free, Dessert
Yield: 6Pin it

Sugar Free Cherry Clafoutis

A sugar free cherry clafoutis recipe
prep time: 10 minscook time: 25 minstotal time: 35 mins


  • 400g Cherries, pitted ( I use an icing nozzle to pit the cherries!)
  • For the batter:
  • 50g Ground Almonds
  • 2 TBSP Plain Flour
  • 1 heaped TBSP Splenda Sugar Alternative (granulated)
  • Eggs
  • 250ml Double Cream


Step 1: Preheat the oven to 190 C (170 C Fan) and butter a 23cm flan dish. Place the pitted cherries into the flan dish.
Step 2: Mix all the other ingredients together (use a whisk) then pour over the cherries.
Step 3: Bake for 25 minutes or until brown on top.
Step 4: Eat warm with cream.

Pin the recipe for later

Cherry Clafoutis

Beth Sachs (Jam & Clotted Cream)
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