Over the last year, our Potluck community have hosted meals up and down the country. With every dish shared and donation made, they have stood in solidarity with refugees. Every Potluck meal has helped us get closer to a UK where refugees are safe, supported and welcomed with open arms. 

We know it can sometimes be tough to decide on your Potluck dish, so we asked our Potluck crew for their top recipes and recommendations! 

Jessica’s fish tacos 

Jessica made this recipe, which is originally from our friends at the Spice Kitchen. Tasty and so easy to make, she loved sharing it with her colleagues.

Here’s what you’ll need:

• 2 tbsp vegetable oil 
• 1 small lime, juiced 
• 1 clove garlic, minced 
• 3 tsp Mexican spice mix 
• Salt 
• 500g lean white fish fillets such as cod, haddock or pollack 
• 8 white corn tortillas 

Sauce 

• 150g sour cream 
• 3 tbsp mayonnaise 
• 1 small lime, juiced 
• 1 clove garlic, minced 
• 1/2 tsp ground cumin 
• Pinch salt 
• 1 tsp chilli flakes 

Additional toppings 

• Tomato salsa Shredded cabbage 
• Ricotta (or a Mexican cheese if you can get some) 
• Chopped coriander 
• Avocado 
• Lime wedges 
• Red onion 

Here’s how you make it:

1. In a mixing bowl whisk together the oil, lime juice, garlic, Mexican spice mix and 2 tsp salt. 
2. Rub the mix on the fish and leave to marinate for around 30 minutes. 
3. Preheat your grill to medium-high. 
4.  Brush your grill grates with oil and cook the fish for about 3-4 minutes on each side (cooking time will vary depending on the thickness of fish), flipping only once. You can also cook the fish in the oven at 220°c for 7 minutes. 
5.  Once cooked, remove and gently flake apart using two forks. If the fish doesn’t flake easily, return to the oven/grill for a few more minutes. 
6. To make the sauce, blend all the ingredients for the sauce and set aside. 
7. Reheat the tortillas according to the packet instructions on the stove or in the oven. 
8. Serve the fish on warm tortillas, with your choice of toppings and the sauce.

Umayma’s fish finger curry 

Umayma’s Potluck dish was a fish finger curry. Yes, you read that right. Trust us, it’s a winner!  

For Umayma, this quintessentially British staple remixed into her Asian heritage helps her find comfort in a new intertwined identity. It’s a cultural-hybrid of a dish that gifted her the comfort and belonging of embracing a new culture. 

Here’s what you’ll need:

• 1 onion
• 2 garlic cloves
• Grated ginger
• Teaspoon mustard seeds
• Curry leaf
• Olive oil
• Fish fingers
• Frozen peas

Here’s how to make it:

1. Chop your onions, slice your garlic and grate your ginger
2. Sautee onions, garlic, ginger, mustard seeds, and a curry leaves in oil.
3. Meanwhile, cook your fishfingers to the instructions on the packet and set aside.
4. Toss in the fishfingers and frozen peas and cook for a further 5 minutes until the peas are cooked through.
5. Dish up and enjoy!

Rebecca’s flapjacks

What meal is complete without something sweet to finish it off? Rebecca shared her flapjack recipe with us, which was a hit with her colleagues.

Here’s what you’ll need:

• 100g butter
• 100g golden syrup
• 50g pumpkin seeds
• 100g dried raisins and cranberries
• 250g jumbo oats
• 1 large egg

Here’s how you make it:

1. Preheat the oven to 180C fan
2. Melt the butter and syrup together
3. Take off heat and stir in pumpkin seeds and dried fruit, oats and the egg
4. Spoon into a lined baking tray and squish down until flat
5. Bake for 18 minutes or until golden around edges
6. Enjoy!