Hake Fillets

1. Mix flour and Knorr Garlic & Herb sachet in a shallow bowl.
2. In a separate bowl, beat the eggs.
3. Heat oil in a frying pan until hot (medium-high).
4. Dip each fillet into the egg, then into the flour mixture. Repeat one more time for extra crunch.
5. Fry the fish until golden on both sides (about 3–4 minutes per side, depending on the thickness).
6. Drain on paper towels. Serve with tartar sauce.

Savoury Lentil Rice

1. Cook rice and set aside.
2. In a pan, melt butter and sauté onion, garlic, and peppers until softened.
3. Add mushrooms and chives; cook until tender.
4. Stir in lentils and garlic pesto paste.
5. Add the rice, toss gently, and season with salt and pepper.
6. Garnish with fresh chives.

Creamy Coleslaw

1. Heat olive oil in a small saucepan.
2. Add Chicken Stock Pot and stir until melted.
3. Remove from heat, stir in sugar until dissolved, then cool for 5 minutes.
4. Add lemon juice and mayonnaise. Whisk until smooth.
5. Pour dressing over coleslaw mix, toss, and chill in the fridge.
6. Sprinkle with poppy seeds before serving.