Cod & Chip Wraps, Mushy Peas & Tartare Sauce

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Cut your potatoes (skins on) into thin chips

Add the chips to a baking tray with a drizzle of vegetable oil and a pinch of salt and pepper

Give everything a good mix up and put the tray in the oven for 20-25 min or until crisp

While the chips are in the oven, slice your lemon[s] in half

Add the juice of half the lemon[s] to a bowl with 2 tbsp [3 tbsp] [4 tbsp] of olive oil and a pinch of salt and pepper

Give it a good mix up until the lemon and oil have combined – this is your lemon & olive oil mix

Add your panko breadcrumbs to a plate

Pat your diced fish dry with kitchen paper

(unevenly sized diced pollock or upgraded to cod? Chop into bite-sized pieces)

Coat the fish in the lemon & olive oil mix, then roll them on the plate of breadcrumbs to coat everything evenly

Add the breadcrumbed fish to a tray with a generous drizzle of olive oil and put the tray in the oven for 13-15 min or until the diced fish is cooked through and the breadcrumbs are golden

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

Meanwhile, slice the remaining lemon into wedges, 1 per person

Chop your dill roughly

Add your blanched peas to a bowl and microwave for 1 min, or until hot and cooked with a bite

Add the cooked peas to a food processor along with a knob of butter, 2 tbsp [3 tbsp] [4 tbsp] cold water, the chopped dill, a generous pinch of salt and pepper and a squeeze of lemon juice

Pulse until blitzed but not smooth – these are your mushy peas

Chop your capers roughly

Add the chopped capers to a bowl with your mayo and a generous grind of black pepper

Add in a squeeze a lemon juice and stir it all together – this is your tartare sauce

Add your tortilla wraps to a plate

Put the plate in the microwave and cook for 1-2 min, or until warmed through