Fried sprats

Little silver sprats are a wonderful thing. They are cheap (under £2 a kilo), tasty and as you eat the whole fish (more or less), full of goodness.
If your sprats are small, you can coat and fry them as they come. With larger ones, remove the intestines and my daughter insists that hers have the head removed. So it's up to you and how much time you have how much you prepare the fish.
Either way, give them a good wash and them dry them gently, as much as possible. I use a clean kitchen towel to pat them with after shaking them off in a sieve. Put some rice flour into a plastic bag with some salt and pepper. Add the sprats and shake to coat them. Heat some butter in a large frying pan and fry the sprats in batches, 2 minutes on each side, until they're golden and crispy.

Serve with butter sauce, garlic mayonnaise, ketchup, salad... what ever takes your fancy.

Creamy chicken crepes (Gluten free)

This was today's lunch made with left over roast chicken and went down a treat. It's very rich and filling with a nice salad. It served two adults and two kids who were all really hungry!

6 eggs
1 + 1/3 Cups cream
1/4 cup grated Parmesan
30g butter + a little more for frying
1-2 cloves of garlic (I used two but then I adore garlic!)
2 cups chopped, cooked chicken
Salt and pepper
Chopped fresh parsley to serve

Melt the butter in a saucepan and add 1 cup of the cream. Simmer very gently for about 5 minutes to reduce it and make it thick. Add the Parmesan, crushed garlic cloves, and season with salt and pepper. Stir over a low flame until the cheese is combined. Add the chicken and set aside for a few minutes (you might want to heat the chicken separately until it's hot through if it isn't freshly cooked).
Beat the eggs with the remaining 1/3 C of cream and season the mixture. Heat a little butter in a frying pan and when hot, pour in a small amount of egg mix - just enough to cover the bottom of the pan. Swirl it around to cover the pan evenly and leave until set on top. Then up-end the pan over a plate and let the pancake drop out (flipping them tends not to go too well...). Continue until mixture is used up. Then divide the chicken sauce between the pancakes, sprinkle with chopped parsley and roll up.