One of Hospobaby’s regular haunts is Burger Burger, where she always orders the kids’ fish burger. This week she recreated her favourite at home with Dad.
Zoya loved crumbing the fillets and learnt about pickling and preserving. Summer’s well-priced tomatoes also made itthe perfect time to make tomato kasundi and
they made enough to last us a few months. The pickled vegetables keep well in the fridge for a week: you can add them to salads and sandwiches.
Fish burgers with pickled daikon and tomato kasundi
Get the recipe
“Hospo”, short for hospobaby, is a term used regularly in the hospitality industry. Chand and Sid own the restaurants Sidart and Cassia, so Zoya has been part of the industry from day one, hence the term “hospobaby”.
