Here's an interesting take on traditional British fish and chips. A spicy variation with piri-piri marinade on the fish which is baked, and chilli-infused mushy peas. I could have cut a corner with the chips by opting for pre-cut frozen oven chips but I elected to follow the recipe and rounded up a couple of baking potatoes. Any floury, fluffy potato would be good - such as Maris Piper or King Edward.
As it transpired, the chips, drizzled with lemon and olive oil, cooked superbly well and I can confirm this type of chip is now my favourite, displacing Chinese takeaway chips.