Homemade Fish Fingers, Chunky Chips & Mangetout

Preheat the oven to 220ºC/ 200ºC (fan)/ 425ºF/ Gas 7

Cut the potatoes (skins on) into chunky chips

Add the chunky chips to a baking tray with a generous 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 golden and crisp

While the chips are cooking, combine the cornflour and ground turmeric with a very generous pinch of salt and pepper in a large bowl

Cut the basa fillets into strips

Add the basa strips to the cornflour mixture and combine until they're fully coated in the mixture

Strip the mint leaves from their stems and chop them finely, discard the stalks

Slice the mangetout in half on an angle

Boil a kettle

Heat a large, wide-based pan (preferably non-stick) with a very generous drizzle of vegetable oil (enough to cover the base of the pan) over a medium-high heat

Once hot, add the coated basa strips and cook for 2-3 min on each side or until cooked through, golden and crisp – these are your homemade fish fingers

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

Meanwhile, add the sliced mangetout to a pot, covering them with boiled water until fully submerged and bring to the boil over a high heat

Once boiling, cook for 2 min or until tender with a slight bite

Once the mangetout are tender, drain them and return them to the pot with a large knob of butter and the chopped mint

Stir it all together – this is your minted mangetout