Ingredients

• 450g/6oz marrowfat peas
• soaked in cold water overnight
• 25g/1oz butter
• 1 lemon
• juice only
• salt and freshly ground black pepper
• 15g/½oz fresh yeast
• 1 pinch caster sugar
• 200ml/7fl oz beer
• 1 tsp cider vinegar
• 200g/7¼oz plain flour
• 1 pinch salt
• plus extra to season
• 3 tbsp chopped fresh dill
• vegetable oil for deep frying
• 4 x 200g/7oz cod fillets
• skin and pin bones removed
• 1 lemon
• juice only
• 50g pea shoots
• 1 tbsp extra virgin olive oil

Directions

• For the mushy peas
• drain the peas and rinse well under running water. Place the peas into a large
• lidded saucepan
• cover with 600ml water and bring to the boil. Reduce the heat until the mixture is simmering
• cover the pan with a lid
• then simmer for 25-30 minutes
• or until tender. Remove the lid and continue to cook until most of the water has evaporated and the peas are very soft.
• Drain off any excess water from the cooked peas
• then add the butter and lemon juice and mix well. Season
• to taste
• with salt and freshly ground black pepper.
• For the beer and dill-battered cod
• sprinkle the yeast and sugar into a mixing bowl. Pour over the beer and vinegar
• mix well
• then whisk in the flour and salt until the mixture is well combined.
• Set the mixture aside to ferment. (It is ready to use when the mixture starts to bubble.)
• When the mixture has fermented
• add the dill and stir until well combined.
• Heat the oil in a deep heavy-based frying pan until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
• Dip the cod into the batter
• then fry in the oil for 3-5 minutes
• or until golden-brown and crisp and cooked through. Remove the fish from the oil using a slotted spoon and set aside to drain on kitchen paper. Season
• to taste
• with salt and some of the lemon juice.
• Mix the olive oil and a teaspoon of the remaining lemon juice in a bowl until well combined. Add the pea shoots and mix until well coated in the dressing
• To serve
• spoon some of the mushy peas into the centre of four serving plates
• then top with a piece of battered cod and a handful of pea shoots.