Lucky Star Herb Crusted Pilchards with Beetroot Tzatziki

Herb Crusted Pilchards: 1. Preheat the oven to 180°C. 2. In a large bowl, mix the herbs, bread crumbs and onion until well combined. 3. Carefully cut the Lucky Star pilchards in half, lengthways. Dust them with flour, then dip them into the beaten eggs and then finally into the crumb mixture, making sure the Lucky Star pilchards are well coated. 4. Place the coated Lucky Star pilchards on a greased baking tray and bake in the oven for 12 minutes until the crust is crispy and golden in colour and the Lucky Star pilchards are warmed through.

Beetroot Tzatziki: 1. Boil the beetroot until cooked and allow to cool down 2. Peel the beetroot and discard the skins. 3. Grate the beetroot into a bowl to strain all excess betroot juice. 4. Squeeze out any remaining liquid from the grated beetroot and set aside. 5. In a large bowl, combine the yoghurt, garlic, salt and pepper. Lightly fold in the beetroot being careful not to colour the yoghurt too much.

To Serve: 1. Place the crusted Lucky Star pilchards on a platter and put the beetroot tzatziki into bowls. Use the tzatziki as a dip for the pilchards.