TODAY’S RECIPE: Fish, mash & peas

CLASSIC Friday supper. Serves: 2.

Ingredients

1 slice crusty bread, crusts removed

Handful of parsley stalks

Garlic clove 1 tbsp olive oil, plus a little for brushing

2 salmon fillets

250g new potatoes, quartered

100g peas 2 tbsp butter ½ tbsp malt vinegar Tartare sauce, to serve, optional

Method

1 Heat oven to 180c/160c fan/gas 4. Blitz the bread with parsley, garlic, olive oil and seasoning. Brush each fish fillet with a little oil then pat the breadcrumbs on, place on a lined baking sheet and bake for ten to 12 minutes, until flaking.

2 Meanwhile, bring a pan of salted water to the boil and add the new potatoes, cook for eight to ten minutes, adding the peas for the last two minutes. Drain, then tip back into pan to steam dry, add the butter and malt vinegar and roughly mash, keeping it chunky.

3 Dollop the mash on to a plate, top with the fish and serve with tartare sauce, if you like.

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