Homemade Fish Fingers With Chunky Chips And Minted Veg

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

Cut your potatoes (skins on) into chunky chips

Add the chunky chips 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 golden and crisp

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

Cut your basa fillet[s] into strips

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

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

Slice your mangetout in half at an angle

Boil a full 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 3-4 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 and blanched peas to a pot, covering them with boiled water until fully submerged and bring to the boil over a high heat

Once boiling, cook for 3-4 min or until tender with a slight bite

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

Stir it all together – this is your minted veg