Battered fish & mushy broccoli

SERVES 4 — ready in 30 minutes 1kg floury potatoes, cut into thick chips Low-calorie cooking spray

4 skinless and boneless cod or haddock fillets ½ level tbsp plain flour, plus 65g ½ level tsp baking powder Pinch of turmeric ½ level tbsp extra-virgin olive oil 1 small egg yolk and 2 small egg whites 80ml ice-cold soda water Lemon wedges, to serve FOR THE MUSHY BROCCOLI 1kg small broccoli florets (fresh or frozen) 2 tsp chopped fresh mint 2 tbsp fat-free natural Greek yoghurt or fromage frais PREHEAT YOUR oven to 200c/ fan 180c/gas 6. Cook the chips in a large saucepan of boiling water over a high heat for 5 minutes. Drain, return to the saucepan and shake to rough up the edges a little. Transfer the chips to a non-stick baking tray, season lightly and spray with low-calorie cooking spray. Toss well and cook for 25 minutes or until golden brown, turning occasionally. Increase the oven to 250c/fan 230c/gas 9 (or the highest it will go) and spray a large, reliably non-stick baking tray with lowcalorie cooking spray. Season the fish fillets on both sides with a little salt, then sprinkle ½ level tablespoon of flour over the white flesh. Shake off the excess and arrange the fish fillets flour-side up on the baking tray. Sift 65g flour and the baking powder into a mixing bowl and stir in the turmeric and ½ tsp salt. Make a well in the centre and add the oil, egg yolk and soda water. Whisk into a smooth batter. Whisk the egg whites into soft peaks in another clean bowl and gently fold them into the batter. Spoon the batter evenly on top of the fish fillets and bake for 10 minutes or until cooked through and golden. Meanwhile, drop the broccoli into a large saucepan of boiling water, bring back to the boil and cook for 6 minutes or until really tender. Drain well, return to the pan with the mint and blend into a coarse purée using a stick blender (or do this in a food processor using the pulse button). Stir in the yoghurt or fromage frais and season to taste. Serve the fish while it’s hot and crisp with the mushy broccoli, lemon wedges and chips.