Herby Breaded Mussels With Chips & Lemon Mayo

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

Cut your potatoes (skins on) into chips

Add the chips to a baking paper-lined baking tray (or two!) with a drizzle of vegetable oil and a pinch of salt and pepper

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

Meanwhile, peel and finely chop (or grate) your garlic

Chop your parsley finely, including the stalks

Add the chopped garlic and chopped parsley to a bowl with your panko breadcrumbs, a drizzle of olive oil and a pinch of salt and pepper

Mix until fully combined – these are your garlic & herb breadcrumbs

Drain your mussels, discarding the liquid

Remove the drained mussels from their shells and discard the shells

Add a handful of flour to the bowl with the mussels and a splash of milk to a shallow bowl, then coat the deshelled mussels in the flour, tap off any excess, then add it into the milk and finally press it into the garlic & herb breadcrumbs to evenly coat all over – these are your breaded mussels

Add the breaded mussels to a baking paper-lined baking tray (or two!) and put the tray[s] in the oven for 10-12 min or until the mussels are cooked through and breadcrumbs are golden – these are your herby breaded mussels

Zest half your lemon[s] (try to grate lightly with a micro-plane or sharp box grater and avoid grating the white pith, as this is very bitter)

Roll the lemon[s] with your hand on a hard surface (to release more juice) and cut in half

Combine your mayo and a squeeze of lemon juice in a bowl with a pinch of salt and pepper – this is your lemon mayo

Cut the remaining lemon into wedges

Boil a kettle

Add your blanched peas to a pot, cover them with boiling water (just enough to cover them) with a pinch of salt, bring to the boil over a high heat and cook for 1 min or until they're warmed through

Once warmed through, drain the peas and return to the pot with a knob of butter – these are your buttered peas