Directions
- 1Wash 800g of Maris Piper potatoes.
- 2Half the potatoes and cut them into wedges.
- 3Put olive oil, salt, pepper, and smoked paprika on the potato wedges in a tray.
- 4Bake the potatoes in the oven at 220°C for 40 minutes until golden and crispy, shaking halfway through.
- 5Crack 2 eggs into a bowl and whip them up with a fork.
- 6Slice 1 rasher of bacon and put it in a food processor with stale bread and olive oil.
- 7Blend until mixed and pour into a tray.
- 8Dredge cod fillets in flour using your left hand, shaking off excess.
- 9Dip the floured fish in the egg mixture using your right hand.
- 10Coat the fish in the smoky bacon breadcrumb mixture, applying a little weight, then place on an oiled tray.
- 11Once potatoes have cooked for about 30 minutes, add the fish to the oven at 220°C for 15 minutes.
- 12Boil about 500g of frozen peas, a handful of frozen edamame, and a handful of broad beans for about four or five minutes.
- 13Mash the boiled vegetables to your desired consistency and season to taste.
- 14Bash a bunch of mint with a little salt until it's a mush.
- 15Add a tablespoon of vinegar and a little olive oil to the mint and muddle it.
- 16Serve the crispy fish and chips with smashed peas and minty vinegary sauce.
- 17Put 150g of self-raising flour into a bowl.
- 18Add 80ml of water and a pinch of salt to the flour.
- 19Use a fork to bring the flour and water together to form a dough.
- 20Knead the dough for 2 minutes by hand until elastic and smooth.
- 21Let the dough relax for a few minutes.
- 22Preheat your oven to 240°C.
- 23Take 2 Cumberland sausages, pinch the end, and squeeze out parts to form meatballs.
- 24Heat a pan with a little olive oil and brown the sausage meatballs for color, but do not fully cook them through.
- 25Finely slice a red onion.
- 26Sprinkle the sliced red onion and a handful of pine nuts (or crushed almonds) into the pan with the sausage fats.
- 27Cut some grapes in half and leave some whole, then add a handful to the pan.
- 28Toss the topping ingredients together and set aside.
- 29Flour the dough and roll it out with a rolling pin to about 30-35 cm long and 15 cm wide, forming a slipper or oval shape.
- 30Rub some olive oil on a tray.
- 31Spread a couple of tablespoons of sundried tomato pesto (or homemade sundried tomato, oil, Parmesan, and garlic pesto) over the rolled-out pizza dough.
Ingredients
- 800 g Maris Piper potatoes
- olive oil
- salt
- pepper
- smoked paprika
- 4 cod fillets
- 2 eggs
- stale decent bread
- 1 rasher of bacon
- flour
- 500 g frozen peas
- frozen edamame
- broad beans
- asparagus
- 1 bunch mint
- 1 tablespoon vinegar
- 150 g self-raising flour
- 80 ml water
- 2 Cumberland sausage
- sundried tomato paste
- red onion
- pine nuts
- mozzarella
- grapes
- Parmesan
- garlic
Equipment
trayfood processorforkpanrolling pin
Tips
- For fish and chips, you can use any white fish that is sustainable and local.
- Use stale decent bread for the breadcrumbs for an amazing crust.
- The breadcrumb mixture has enough olive oil to create a crunch without deep frying.
- If you want to freeze the fish, ensure it hasn't been frozen already.
- For mushy veg, you can have fun with various spring greens and make it as simple or exciting as you like.
- For the pizza dough, self-raising flour is convenient and provides lift, fluffiness, and a crispy outside.
- The pizza dough is quick to make and goes from nothing to eating in about half an hour.
- When making the sausage topping, pinch the end of the sausage to squeeze out parts to make meatballs.
- Don't fully cook the sausage meatballs in the pan as they will finish cooking in the oven.
- Finely slice the red onion for a more delicate pizza topping.
- If you don't have pine nuts, use crushed almonds.
- Trust the grape topping on the pizza; it's a genius combination with pork.
- For rolling out the pizza dough, flour it and use a rolling pin for a consistent slipper or oval shape.
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