A battered fish bun, a sundae and sangria: Yotam Ottolenghi’s seaside recipes

Bring the seaside home with rolls stuffed with white fish in a crispy Marmite batter, a cooling strawberry ice-cream sundae, and a summery sangria infused with elderflower and lemongrass

I love British seaside traditions: eating fish and chips, setting up camp on a pebbly beach, putting up a striped windbreaker, jumping in and out of the chilly water. I think I love them so much because they’re so different from what I grew up doing on the Mediterranean coast: eating chopped salad and actually swimming in the water because, well, it’s the Med. These days, I have the best of both worlds: I can marvel at my kids jumping in and out of the freezing sea while I focus mostly on the fish-chips-ice-cream-sundowner side of things.

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