Caribbean-Style Hake & Chips With Chilli-Lime Mushy Peas

Preheat the oven to 220°C/ 200°C (fan)/ gas 7 and boil half a kettle

Cut your sweet potato[es] (skins on) into chips, add the chips to a baking tray (or two!) with a drizzle of vegetable oil and a pinch of salt and pepper and give everything a good mix up

Put the tray[s] in the oven for 20-25 min or until tender and starting to crisp

Meanwhile, add your ground paprika, your ground allspice, your cayenne pepper, half your chilli flakes (can't handle the heat? Go easy!), vegetable stock mix and a generous pinch of salt to a plate

Give everything a good mix up until fully combined – this is your Caribbean-style seasoning

Press your hake fillet[s] into the Caribbean-style seasoning so that one side is fully coated

Chop your coriander finely, including the stalks

Zest your lime[s] (try to grate lightly with a micro-plane or sharp box grater and avoid grating the white pith, as this is very bitter!)

Combine your mayo with the juice of half the lime[s] and the lime zest in a bowl – this is your lime mayo

Add your blanched peas to a pot with a lid, cover them with boiled water (just enough to cover them) and add a pinch of salt

Bring to the boil over a high heat and cook for 1 min or until they're warmed through, then drain and return to the pot

Return the drained peas to the pot with a knob of butter, the chopped coriander, the juice of the remaining lime and a pinch of salt

Mash the peas with a masher until they come together nicely

Stir through the remaining chilli flakes (not a fan of spice? Just add a little!) and keep covered until serving – these are your chilli-lime mushy peas

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium-high heat

Once hot, add the hake fillet[s] (spice-side down) and cook for 4-5 min or until crispy, then cook for 4-5 min further on the other side or until cooked through – this is your Caribbean-style hake

Tip: Your fish is cooked when it turns opaque and flakes easily