What you’ll need

Mushy Peas

  • 200g frozen peas
  • 20g butter
  • 1tsp white wine vinegar
  • 1tsp tarragon, chopped
  • 1tsp mint, chopped

Twice Cooked Chips

  • 2 large Maris Piper potatoes
  • Rapeseed oil for deep frying
  • Sea salt
  • Vinegar

Lemon & Paprika Mayonnaise

  • 100g mayonnaise
  • Zest & juice of half a lemon
  • ¼ tsp paprika
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  • Cooking time

    1 hour
  • Serves


How to make it

Mushy Peas

  1. Cook the peas in boiling water for 2 minutes & drain.
  2. Transfer to a blender or food processor.
  3. Add the butter, vinegar & herbs & process for a short time until broken down but still retaining some texture.

Twice Cooked Chips

  1. Peel the potatoes and cut lengthways into roughly 1cm slices. Cut each slice into fairly thick chips and rinse in a colander under plenty of cold water & Pat dry with kitchen paper.
  2. Heat the oil in a deep fat fryer to 130°C. Carefully lower the chips into the hot oil & fry for 10 minutes or until cooked but not browned.
  3. Carefully remove the chips from the pan, set aside to drain on kitchen paper.
  4. Raise the oil temperature to 190°C. Lower the chips gently into the fryer and cook for 4-5 minutes, or until crisp and golden-brown.
  5. Remove from the fryer and drain & serve sprinkled with Sea salt and vinegar.

Lemon and Paprika Mayonnaise

  1. Place the Mayonnaise, lemon juice, zest & paprika in a bowl & mix thoroughly.

Serving Suggestion

  1. Slice up and serve in mini cones with chip shop cod, chips & minted peas – perfect for entertaining.