Fish-and-calamari burger with home-made tartare saucePreheat the oven to 200°C. Arrange 500 g Woolworths frozen Southern fried calamari strips and frozen crumbed hake portions on a baking tray and bake according to package instructions. Meanwhile, combine 4 T plain yoghurt, 1 T mayonnaise, 4 chopped gherkins, 1 T chopped caperberries, the zest and juice of 1 lemon (or to taste), ½ chopped red onion and 1–2 T chopped dill. Toast 4 halved hamburger rolls and spread with the tartare sauce. Top with shaved celery, baby cucumbers, hake and calamari. Serves 4.Open pork schnitzel quesadillaChicken schnitzel with easy sheet potatoes and coriander butterPreheat the oven to 200°C. Slice 6 Woolworths Mediterranean or Everyday potatoes into wafer-thin slices – use a mandolin if you have one. Toss the potato slices in 2 T olive oil to coat. Arrange on two baking trays lined with baking paper, making sure the potatoes don’t overlap. Sprinkle with sea salt and bake for 15–20 minutes, or until golden. Meanwhile, bake 4 Woolworths free-range chicken schnitzels according to package instructions. Finely chop 20 g fresh coriander, then fold into 100 g softened butter and chill until ready to serve. Serve the schnitzels with a dollop of home-made herb butter and the golden sheet potatoes. Serves 4.crumbed range and save yourself some serious “what’s for supper?” stress. Crumbed pork steaklets and crumbed pork chops have just joined the party too. You’re welcome!