Peri Peri-Battered Fish & Chips With Chilli Mushy Peas

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

Chop your potatoes (skins on) into chips

Add the chips to a baking tray (or two!) with a drizzle of vegetable oil, a pinch of peri-peri spice mix (save the rest for later!) and a generous 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 – these are your peri-peri chips

While the chips are cooking, cut your red chilli[es] in half lengthways, deseed (scrape the seeds out with a teaspoon) and chop finely

Chop your capers finely

Cut the lemon[s] into quarters

Combine the chopped capers and mayo in a small bowl with half the chopped chilli (can't handle the heat? Go easy!) and a squeeze of lemon juice (not sure about citrus? Try using less!)

Give everything a good mix up – this is your chilli tartare sauce

Add your cornflour and 30g [45g] [60g] flour to a large bowl with the remaining peri-peri spice mix and a generous pinch of salt

Add 80ml [120ml] [160ml] very cold water and give everything a good mix up – this is your batter

When the chips are almost done, pat your basa fillet[s] dry with kitchen paper and cut each fillet in half

Sprinkle both sides of the basa fillet[s] with flour, then tap off any excess

Dip the floured basa 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 high heat

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

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

Meanwhile, add your blanched peas, remaining chopped chilli (not a fan of spice? Just add a little!) and a splash of cold water to a pot over a medium heat

Once warm, add a large knob of butter and a pinch of salt and mash the peas roughly

Remove the pot from the heat and stir through a squeeze of lemon juice– these are your chilli mushy peas