FISH & CHIPS

The average portion of fish and chips can have up to 69g carbs. To make this version, you need to make the Quick

Brown Baps on page 18, but the health benefits and flavour more than make up for it and you will have leftover baps for another day. I have allowed time to make tartare sauce as I love the homemade version but do skip this if you don’t have the ingredients. We serve this with a green salad or buttered baby spinach.

Serves 2 Per serving of fish & chips: 8g net carbs 6.1g fibre 36.7g protein

20g fat 383kcal. Per serving of tartare sauce: 2.9g net carbs 0.2g fibre

0.3g protein 9.8g fat 101kcal

250g (9oz) celeriac, peeled and cut into 1cm (½in) chips

1tbsp extra-virgin olive oil

Salt and freshly ground black pepper

1 Quick Brown Bap (see soup, page 18)

1 egg

280g (10oz) haddock or other sustainable firm white fish, skinned

For the tartare sauce

2tbsp mayonnaise

1tbsp capers, rinsed, drained and roughly chopped

1 gherkin (finger size), roughly chopped

1tsp lemon juice, plus lemon wedges, to serve

Preheat the oven to 220°C/fan 200°C/

gas 7. Put the celeriac chips on a baking tray and use your fingertips to toss evenly with the oil and some salt and pepper.

Spread out in a single layer, pushing the chips to one side to allow room for the fish later. Bake for 13 minutes.

Meanwhile, grate the low-carb bap or whizz in a food processor to make breadcrumbs.

Pour them on to a plate and spread out. Break the egg into a shallow bowl and beat with a fork. If the fish isn’t already portioned, cut into two pieces and season with a little salt. Dip into the beaten egg, followed by the breadcrumbs. Lay the fish on a plate and set aside until the chips have cooked for 13 minutes.

Remove the chips from the oven, add the fish to the space you have left for it and cook both for 10-12 minutes or until the fish is cooked through and the chips are soft and golden brown. While they are cooking, make the tartare sauce by mixing all the ingredients together and adding the lemon juice to taste. Serve the fish and chips on warm plates with lemon wedges and the tartare

sauce alongside. Enjoy!