(Slightly Fancy) Fish n’ Chips n’ Mushy Peas

Chop your new potatoes in half widthways and then in half once again. Toss the potatoes in 1 tbsp of olive oil and a good pinch of salt and pepper. Place them on a baking tray on the top shelf of the oven for around 25 mins. Tip: They’re ready when they are browned off and soft in the middle - test them!

Put your feet up for 10 minutes.

Boil a medium sized pot of water with ½ tsp of salt. Pour in your peas and cook for around 4 mins, or until they’re soft enough to eat. Drain the peas and mash them up with a fork, add 2 tbsp of Greek yoghurt and a pinch of salt and pepper (if you have a blender then stick them in there with 2 tbsp of the boiling water).

Heat a non-stick frying pan on medium-high heat and add 1 tbsp of olive oil. Season the fish on both sides with a pinch of salt and pepper. Once the oil is really hot lay the fish carefully in the pan, skin-side down.

Leave the fish to cook for around 3 mins on the skin side without touching it. After 3 mins carefully turn the fish over and cook for another 2 mins. Add 1 tsp of butter (if you have some) into the pan at the end and squeeze in the juice of ½ the lemon.