Pesto Aioli

To make the Pesto Aioli, combine the pesto, mayonnaise, garlic and lemon juice in a small bowl. Season to taste with salt and pepper. Set aside. Extra Pesto Aioli will keep refrigerated for up to 7 days.

Fish & Chips

Preheat the oven to 200 degrees fan bake. Clean the potatoes and cut into 2cm thick chips. Toss in oil and salt. Line an oven tray with baking paper. Arrange potato chips on the tray and cook for 10 minutes. After 10 minutes add the fish and cook for a further 11 minutes. Turn the fish then cook for another 11 minutes, until the fish is cooked through, and the chips are crispy and golden.

Meanwhile, prepare the salad. Place the rocket, red onion, tomato and avocado into a salad bowl. Toss to combine. Divide the chips and fish between two plates. Add some salad to each plate then drizzle with Pesto Aioli. Serve with lemon wedges.

Tunacado Sandwich

Place the tuna, red onion, mayonnaise, mustard and dill or parsley in a bowl and mix until combined. Season to taste with salt and pepper.

To assemble the sandwiches, spread some Pesto Aioli over each piece of bread. Spread half of the tuna mixture onto two pieces of the bread. Layer each tuna-topped piece of bread with tomato slices and avocado. Top with rocket and the remaining piece of toast. Slice in half and serve.