Herby Breaded Cod 'N' Chips With Lemon Mayo

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

Cut your potatoes (skins on) into thin chips, then add them to a baking tray (or two!) with a drizzle of vegetable oil and a pinch of salt

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

Meanwhile, chop your chives finely

Combine the chopped chives with your panko breadcrumbs and a generous pinch of salt in a bowl

Add a generous drizzle of olive oil and stir it together until all of the breadcrumbs are coated in the oil – this is your chive crumb

Add your fish fillet[s] to a separate baking tray (or two!) and pat dry with kitchen paper

Top the fish evenly with the chive crumb and press it into the fish using the back of a spoon

Put the tray[s] in the oven for 15-20 min or until golden and cooked through – this is your breaded fish

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

While the fish is cooking, roll your lemon[s] with your hand on a hard surface (to release more juice) and cut in half, combine a squeeze of lemon juice with your mayo in a bowl

Season with a pinch of salt and pepper – this is your lemony mayo

Boil a kettle

Top, tail, peel and chop your carrot[s] into batons

Add the carrot batons to a pot with a lid, with plenty of boiling water over a high heat

Once boiling, cook for 3 min

Add your blanched peas and cook for 2 min further or until everything's tender

Once done, drain the vegetables and return them to the pot with a knob of butter

Keep covered until serving

Cut the remaining lemon into 1 wedge per person