Fishcake With Chips & Curry Sauce

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

Boil half a kettle

Cut your potatoes (skins on) into chips

Add the chips and fishcake[s] to a baking tray with a drizzle of vegetable oil and a pinch of salt

Give everything a good mix up and put the tray in the oven for 20-25 min or until the chips are golden and crisp and the fishcake is cooked through

Meanwhile, peel and finely chop your shallot[s]

Dissolve your chicken stock mix, cornflour and a generous pinch of sugar in 100ml [130ml] [170ml] boiled water – this is your chicken stock

Heat a small pot with a drizzle of vegetable oil

Once hot add the diced shallot and cook for 2-3 min or until softened

Once softened, add your ginger & garlic paste and curry powder and cook for 30 secs or until fragrant

Once fragrant, add the chicken stock to the pot and bring to the boil over a high heat

Cook for 2-3 min or until the sauce has thickened – this is your chip shop curry sauce

Reboil a kettle

Once everything is nearly ready, add your blanched peas to a colander and pour boiled water all over them to refresh them

Mix the refreshed peas with a knob of butter