LEMONADE COD & GREEN THUNDER TRIPLE COOKED CHIPS AND PEAS METHOD

Ingredients (Serves 2 to 3)

Four 100g pieces of skinned cod 300g fresh/frozen peas

100g plain flour

200ml lemonade

Additional plain flour for dusting 500ml whole milk

4tbsp cornflour

150g Snowdonia Green Thunder cheese 1tsp Dijon mustard

1kg Maris piper potatoes, peeled and cut into chips

1tsp chopped fresh rosemary

1tsp sea salt

1. To make the cheese sauce: In a medium-sized saucepan, whisk the cornflour into the whole milk then, once smooth, switch on the heat and bring to a low boil.

2. Sprinkle in the cheese and stir in until it is all melted in. Add the mustard and season.

3. To make the chips: Peel the potatoes and cut into chips – 5cm long by 1cm wide. Rinse the chips under cold water until the water runs clear – this will remove some of the starch.

4. Add the chips to a saucepan of cold water and bring to a gentle simmer until they are soft to the touch but not cooked all the way through.

5. Drain and chill in the fridge until dry and cold – this will take at least 30 minutes.

6. Preheat a deep fat fryer to 130°C. Fry the chips in batches for seven or eight minutes until a crust forms but with no colour. Remove the chips and place on a baking tray. Chill in the fridge again for approximately 30 minutes.

7. Once chilled, turn the deep fat fryer up to 180°C and deep-fry the chips in batches for a second time

for four to five minutes until crisp and golden. Drain on absorbent kitchen towel.

8. Mix the rosemary and salt together and season the chips before serving.

9. To make the fish: Whisk the lemonade and plain flour together until a smooth batter consistency is achieved.

10. Coat the pieces of fish with the plain flour. Place them into the batter to completely coat. Drain off any excess batter and place into a deep fat fryer set at 180°C. Cook for around 7-8 minutes, until the batter is nice and crisp and golden brown.

11. Remove from the fryer and drain on kitchen towel. Sprinkle with a little sea salt

12. Lightly boil the peas, coat in butter, season with salt & pepper and serve.