Ultimate Fish and Chips

Meanwhile, zest and halve the lemon. Finely chop the parsley (stalks and all) and put half in a medium bowl with the lemon zest, breadcrumbs and oil for the breadcrumbs (see ingredients for amount). Season with salt and pepper, mix together then set aside. Once the potatoes are ready, drain in a colander and pop back into the pan. Season with salt and sprinkle on the flour (see ingredients for amount). Give your pan a shake to fluff up the potatoes. Take your hot baking tray out of the oven, then carefully transfer your potatoes into it in a single layer, turning in the oil. Roast on the top shelf of your oven until golden, 25-30 mins. Turn halfway through.

While the chips cook, finely chop the capers. Pop into a small bowl with the remaining parsley and three quarters of the mayo. Mix together, then season to taste with salt, pepper and lemon juice. Chop any remaining lemon into wedges.

Lay the cod onto a baking tray lined with baking paper. Spread the remaining mayo over the top and sides of the fish. Spoon on the breadcrumb mixture over the mayo, pressing it down with the spoon. Drizzle with oil, then set aside. When the chips are halfway through cooking, pop the fish on the middle shelf of the oven to bake until golden, 10-15 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. The fish is cooked when opaque in the middle.

While everything cooks, peel and grate the garlic (or use a garlic press). Pick the mint leaves from their stalks and roughly chop (discard the stalks). When 5 mins of cooking time remain, melt the butter in a large frying pan on medium-high heat. Add the garlic and peas, then stir-fry for 2-3 mins. Season with salt and pepper, then take off the heat. Gently crush the peas with the back of a fork, then stir through the mint and a squeeze of lemon juice.