Peri Peri-Battered Hake & 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 25-30 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 your lemon[s] into quarters

Combine the chopped capers and your 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 hake fillet[s] dry with kitchen paper and cut the fillet in half

Sprinkle both sides of the hake with flour, then tap off any excess

Dip the floured hake 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 hake to the pan and cook for 4-5 min on each side until cooked through, golden and crispy – this is your peri-peri battered hake

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