Tofish & Chips x Thai Red Curry Sauce

Preheat the oven to 220°C/ 200°C (fan)/ gas 7 and boil a kettle

Chop 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 generous pinch of salt

Put the tray[s] in the oven for 25-30 min or until the chips are golden and cooked through – these are your chunky chips

Meanwhile, chop your creamed coconut roughly (if required!)

Add half the chopped creamed coconut (save the rest for later!) and your red Thai curry paste to a pot with a lid with half your soy sauce, your ginger & garlic paste, 1 tsp [1 1/2 tsp] [2 tsp] sugar and 100ml [150ml] [200ml] boiled water, then bring to the boil over a high heat

Once boiling, cook for 4-5 min or until the sauce has reduced to a thick curry-like consistency, then cover with a lid and set aside for later – this is your Thai red curry sauce

Chop your coriander finely, including the stalks

Add your cornflour and 30g [45g] [60g] flour to a large bowl with your ground turmeric, the remaining soy sauce and a squeeze of your lime juice

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

When the chips are almost done, drain your tofu, and cut the block[s] into three then each third in half again on a diagonal to create 3 pieces per person

Pat the tofu pieces dry with kitchen paper, sprinkle with flour, then tap off any excess

Dip the floured tofu 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 tofu to the pan and cook for 4-5 min on each side until golden and crispy – this is your tofish

Add your blanched peas, remaining chopped creamed coconut and a splash of cold water to a separate pot over a medium heat

Once warm, mash the peas roughly until you have a mix of mushed and whole peas

Once mashed, add the remaining chopped coriander, a squeeze of lime juice and a pinch of salt to the pot

Give everything a good mix up – these are your coconut & lime mushy peas

Cut the remaining lime into 1 wedge per person