What you’ll need

Roasted Potato Wedges

  • 2 Large Potatoes- Scrubbed & cut into Wedges
  • 2 Sweet Potatoes – Scrubbed & cut into Wedges
  • 1tbsp Olive Oil
  • 1tsp Smoked Paprika
  • Sea Salt & Ground Black Pepper

Peas & Broad beans in Minted Butter

  • 200g Frozen Broad Beans
  • 200g Frozen Peas
  • 4 Spring Onions – Washed, trimmed & sliced
  • 1tbsp Chopped Fresh Mint
  • 2tbsp Water
  • 25g Unsalted Butter
  • Sea Salt & Ground Black Pepper
    583 calories
  • Serves

    4

How to make it

  1. Cook the Lemon & pepper fillets according to pack instructions.
  2. Preheat the oven to 200°C/ Fan 180°C/Gas 6.
  3. Place all the Potato Wedges in a large bowl & sprinkle over paprika & drizzle over the olive oil, season & toss together so the potato wedges become evenly coated.
  4. Transfer to a large baking tray & spread out to a single layer. Bake on the top shelf of the oven for 30 minutes until golden brown & crisp.
  5. Melt half the butter in a pan & fry the spring onions until soft, add the beans & the water & bring to the boil, cover & cook for 3 minutes, add the peas, season & cook for a further 2 minutes, stir in the mint & remaining butter & season to taste.