Ingredients

• 225g/8oz dried marrowfat peas
• 1 tsp bicarbonate of soda
• 35g/1¼oz butter
• salt and freshly ground black pepper
• 3 free-range egg yolks
• 1 tbsp Dijon mustard
• 2 tbsp cider vinegar
• 300ml/10½fl oz rapeseed oil
• 50g/1¾oz capers
• 100g/3½oz gherkins
• chopped
• ½ shallot
• finely chopped
• 1 small bunch fresh dill
• chopped
• 2 tbsp chopped fresh flatleaf parsley
• ½ lemon
• juice only
• vegetable oil
• for deep frying
• 15g/½oz fresh yeast
• pinch sugar
• 300ml/10½fl oz beer
• 1 tsp cider vinegar
• 200g/7oz plain flour
• pinch salt
• 1 whole fillet of cod
• cut in two
• 300g/10½oz chipping potatoes
• peeled and cut unto 2cm/½in sticks
• ½ lemon
• cut into wedges
• for serving

Directions

• For the mushy peas
• soak the peas for at least four hours in a large bowl with three times their volume of water and the bicarbonate of soda
• or
• if you have the time
• overnight.
• Drain the peas
• rinse under cold running water and place in a large
• lidded pan. Cover with water (about 2.5cm/1in above the peas)
• cover with a lid and bring to the boil. Reduce the heat and simmer the peas for 1½-2 hours
• stirring from time to time. The peas should be soft and mushy in texture but not too dry. If they are wet
• continue cooking over the heat with the lid off until they dry out a little. Beat in the butter and season with salt and freshly ground black pepper.
• For the tartare sauce
• whisk the egg yolks
• mustard and vinegar together in a bowl.
• Continue to whisk the mixture and slowly pour in the rapeseed oil until all of the oil is incorporated and mixture is thick and light.
• Stir in the capers
• gherkins
• shallot and herbs. Season
• to taste
• with salt and freshly ground black pepper and a squeeze of lemon juice. Keep in the fridge until ready to serve.
• For the fish and chips
• preheat a deep-fat fryer to 190C/375F. Meanwhile
• sprinkle the yeast and sugar into a mixing bowl. Pour over the beer and vinegar and whisk in the flour and salt. Leave to ferment – it is ready to use when the mixture starts to bubble.
• Place a steamer on the hob and place the chopped potatoes in the steamer and cook for 4-5 minutes. Remove and allow to dry out.
• Dip the cod fillets into the batter and deep fry until golden-brown and cooked through – about 3-4 minutes. Remove with a slotted spoon and drain on kitchen paper.
• Add the potatoes to the deep-fat fryer and fry for 3-4 minutes
• or until golden-brown and crisp. Remove from the pan with a slotted spoon and set aside to drain on kitchen paper. Season with a little salt.
• Serve the fish and chips with the tartare sauce and mushy peas.