TV's Ruth Langsford teams up with Young's to make tea time easier for busy families

By Grimsby Telegraph | Posted: 21 Jul 2017

TV presenter Ruth Langsford has teamed up with Youngs’ Seafood to give busy families a helping hand at dinner time.

This Morning presenter Ruth joined Grimsby-based firm Young’s chef Serge Nollent to film several short, inspirational fish recipe videos that demonstrate how easy it is to create quick, tasty family meals using a range of delicious Young’s products.

The videos capture a mouth-watering meal of Young’s Chip Shop Cod Fillets with homemade chips, curry sauce and minted mushy peas, how to make a “posh fish finger sandwich” with Young’s Gastro Tempura Battered Chunky Cod Fish Fingers and a delicious summer dinner time idea using Young’s Simply Breaded Cod Fillets paired with a vibrant fresh tomato and fennel salad.

MORE: Fish and chips for tea! North Sea cod is back on the nation's menu

The videos will be shown across social platforms, targeted at working mums with busy lives, and will be supported with blogger endorsement activity.

Ruth said: “I’m a busy working mum and know the pressure there is to put something tasty on the table that everyone will enjoy. Young’s products are great for this, and I’ll definitely be taking these recipes home with me – they’re delicious.”

Jason Manley, head of Frozen Brand at Young’s Seafood Limited, said: ‘‘We want to inspire more people to love fish, so it’s great to be working with Ruth, who represents busy working mums, to give them a helping hand in making quick, tasty family meals.’’

Try it yourself!

Gastro Cod Fish Finger Sandwich with Homemade Skinny Fries

Cooking time: 30 minutes

Serves: 2

Difficulty: Easy

For the sandwich

4 Thick slices of Sourdough Bread

1 tbsp Oil

Handful of Salad Leaves

Homemade Tartare Sauce

For the fries

400g Potatoes – washed and peeled

Sunflower Oil for frying


Cut the potatoes into fries using knife or a spiralizer and leave to soak in water for ten minutes.

Heat oil in a pan, add the thick cut slices of sourdough bread and toast lightly on both sides.

Cook the fish fingers according to the instructions on pack (Place fingers on a baking tray in the centre of the oven and cook for 14 minutes at 190°C Fan)

Drain and dry the fries well, heat the sunflower oil in a deep frying pan and shallow fry until golden. Remove the fries with slotted spoon and dry on paper.

To make your sandwich: Spread a slice of the sourdough with a little of our Homemade Tartare Sauce, layer on some salad leaves, then top with the fish fingers, add more tartare sauce, salad and finish with another slice of the sourdough bread.

Serve with homemade tartare sauce on the side and lemon wedge.

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