• 8 crumbed hake fillets
• 4 wraps or pita breads
• A cucumber
• 8 radishes, quartered
• 50g cornichons - drained
• 100g lettuce - shredded
• A small bunch of mint or dill - leaves picked
• Harissa (optional)

Garlic Sauce

• 4 tbsp Mayonnaise
• 4 tbsp Greek yoghurt
• 3 tsp garlic puree
• 2 tsp lemon juice

1. Reheat the hake fillets according to the packet instructions.
2. Meanwhile, mix all the ingredients for the garlic sauce and set aside in the fridge. 
3. Using a vegetable peeler, slice the cucumber into long ribbons and set aside.
4. Scorch the wraps on a hot pan until warm, soft and slightly blackened.
5. Assemble all ingredients and drizzle with the garlic sauce, and some harissa if you like.
6. For the authentic experience wait till after midnight, wrap in baking paper and tin foil and serve with a bottle of Sparkling Ale.