Crispy Basa, Root Veg Chips And Bangin' Ketchup

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

Chop your carrot[s] (skins on) lengthways into quarters

Cut your potato[es] and sweet potato[es] (skin on) into chips

Add the chopped potatoes and chopped carrot to one side of a baking tray with a drizzle of olive oil and a pinch of salt

Tip: Cooking for 3 or more? Use a 2 trays!

Put the tray[s] in the oven for an initial 10-15 min or until everything is starting to soften

Meanwhile, grate your cheddar cheese

Add your panko breadcrumbs to a bowl with the grated cheese, 1/2 tbsp [3/4 tbsp] [1 tbsp] olive oil and a generous pinch of salt – these are your cheesy breadcrumbs

While the root vegetables are cooking, add your tomato paste, honey, Henderson's Relish and cider vinegar to a bowl and stir until combined

Season with a pinch of salt and pepper – this is your bangin' ketchup

Once the root vegetables have softened, remove the tray from the oven and add your basa fillet[s] to the other side of the tray[s]

Top the basa fillet[s] with the cheesy breadcrumbs – this is your cheesy crusted basa

Return the tray[s] to the oven for a further 12-15 min or until the fish is cooked through and everything's golden

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

While the fish is cooking, boil half a kettle

Add your sugar snap peas to a pot, cover them with boiling water (just enough to cover them), add a pinch of salt, bring to the boil over a high heat and cook for 3-4 min or until they're tender

Once tender, drain and return to the pot