Mediterranean-Inspired Battered Cod & Crispy Potatoes

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

Chop your potatoes (skins on) into large, bite-sized pieces

Add the chopped potatoes to one side of a baking tray (or two!) with a drizzle of vegetable oil, a pinch of salt and your dried oregano and give everything a good mix up

Put the tray in the oven for an in initial 15 min

While the potatoes are cooking, peel and chop (or grate) your garlic

Trim your green beans

Add the green beans and half the chopped garlic (save the rest for later!) to a large piece of tin foil with a pinch of salt, 1 tbsp [1 1/2 tbsp] [2 tbsp] cold water and a knob of butter, then scrunch the foil around the green beans to form a tightly sealed parcel

Tip: Cooking for 3 or more? Make 2 separate parcels!

After the initial 15 min, remove the tray[s] from the oven and add the green bean parcel to the other side of the tray

Return the tray[s] to the oven for 10-12 min further or until the green beans are tender – these are your crispy oregano potatoes & garlic green beans

Meanwhile, add the remaining chopped garlic (not a big garlic fan? Try using less!) and your mayo in a small bowl with half your balsamic sun-dried tomato paste (you'll use the rest later!), a pinch of salt and half your white wine vinegar (you'll use the rest later!)

Give everything a good mix up – this is your tangy mayo

Add your cornflour and 30g [45g] [60g] flour to a shallow dish with the remaining balsamic sun-dried tomato paste, ground smoked paprika and your vegetable stock mix

Add the remaining white wine vinegar and 70ml [105ml] [140ml] very cold water and whisk everything together until there are no lumps – this is your batter

When the potatoes are almost done, pat your cod fillet[s] dry with kitchen paper

Sprinkle both sides of the cod with flour until fully coated, then tap off any excess

Dip the floured cod into the batter and turn it several times until fully coated

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

Once hot, add the coated cod to the pan and cook for 4-5 min on each side until cooked through, golden and crispy – this is your Mediterranean-inspired battered cod

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