Cod & Chips With Quick Tartare Sauce

Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7

Cut the potatoes (skins on) into wedges

Add the wedges to a baking tray, drizzle with vegetable oil and season generously with salt

Put the tray in the oven for 30-35 min or until the wedges are crispy and coloured

Meanwhile, cut the lemon[s] in half

Combine the mayonnaise with 2 tsp [4 tsp] lemon juice (keep the rest for later) and 2 tbsp [4 tbsp] olive oil

Season with salt and pepper and set aside – this is your lemon mayo

Chop the sugar snap peas roughly

Heat a pot with 1 tsp [2 tsp] olive oil over a high heat

Once hot, add the sugar snaps, a knob of butter and a splash of water 

Cover and cook for 3 min or until the peas have turned bright green

Meanwhile, strip the mint leaves from their stems, chop the leaves finely and set aside

Transfer the sugar snaps to a food processor with a little squeeze of the remaining lemon and a small pinch of salt and blitz into a mushy paste 

Return the mushy sugar snap peas to the cooking pot and set aside 

Pat the capers dry with kitchen paper

Heat a large, wide-based pan (preferably non-stick) with 2 tbsp [4 tbsp] vegetable oil over a medium-high heat

Once hot, carefully add the capers and cook for 1-2 min until they have puffed up a little, then transfer them to kitchen paper with a slotted spoon and set aside until serving – these are your crispy capers

Only proceed to this step once your wedges are cooked...

Return the pan, with the remaining oil to a medium-high heat

Pat the cod dry and season with a little salt 

Once the pan is hot, add the cod and cook for 2 min, flipping halfway through (your fish is cooked once it flakes easily)

Meanwhile, return the mushy sugar snap peas to a medium heat for 1 min to warm through

Once warmed, remove from the heat and stir in the chopped mint – these are your minted mushy sugar snaps