FISH & CHIPS WITH MINTY PEAS & SMOKY MAYO

Fave fish and chips Prep time: 20 mins Cooking time: 45 mins Serves: 4 597kcal 37.6g protein 63g carbs 21.9 fat 4-6 large carrots, skin on cut into chip shapes (400g) 2 large sweet potatoes, skin on cut into chip shapes (400g) 2 large potatoes, skin on cut into chip shapes (400g) 40g polenta 2tsp smoked paprika 3tbsp olive oil 4 fillets white fish – cod/haddock/ pollock (560g skin removed) 1 egg, beaten 60g wholemeal bread 30g grated parmesan cheese A few sprays of cooking oil 280g frozen peas 30g half fat crème fraîche A few mint leaves 100g light mayonnaise 1tsp smoked paprika

1 Preheat the oven to 200C Fan, 220C. Place the chips on a baking sheet and drizzle with the olive oil, massaging it into the vegetables. Mix the polenta and paprika in a bowl and sprinkle over the chips. Season well. Place in the oven for 45 minutes or until browned. Turn halfway through cooking time.

2 Meanwhile, place the egg into a shallow dish.

3 Place the bread in a food processor and whizz until breadcrumbs form. Mix the breadcrumbs with the parmesan and place in a shallow dish.

4 Pat the fish dry with kitchen paper and dip each one in the egg and then the breadcrumbs to coat.

5 Place the coated fish on a nonstick baking tray and spray a few times with cooking oil. Place the fish on the shelf above the chips and bake for 20 minutes, or until golden and cooked through.

6 Cook peas as instructed. Drain and mix with the crème fraîche and mint. Season well and blitz in a processor to form a puree.

7. Mix the mayo ingredients together and serve with the fish and chips and pea puree.