Fish, chips and mushy peas
4 skinles and bonelss haddock fillers
1 egg, plus 1 egg yolk
400g frozen peas
Syn-free ketchup, to serve
Lemon wedges, to serve
For the chips:
800g potatoes, peeled and cut into chips
Low-calorie cooking spray
Salt and ground black pepper
For the salad:
1/2 round lettuce, leaves roughly torn
1 red and 1 yellow pepper, deseeded and thinly sliced
8 radishes, thinly sliced
A handful of cress
4 tbsp fat-free vinaigrette
1) Preheat your oven to 220C/fan200C/gas 7. Line a baking tray with baking paper ready for cooking the fish.
2) Boil the chips for 4-5 minutes, then drain. Spray with cooking spray, toss to coat, then spread on a baking tray in a single yaer and season well.
3) Season the fish fillets well. Beat together the egg and the egg yolk in a shallow bowl. Dip one side of each fillet in the egg and place on the lined baking tray, egg-side up. Bake the fish and chips for 15-20 minutes, or until golden and the fish is cooked through.
4) Meanwhile, boil the peas for 4-5 minutes. Coarsely blend with a hand blender, season and keep warm. Put all the salad ingredients in a bowl, season and toss well.
5) Serve the fish with the chips, peas, salad, Syn-free ketchup and lemon wedges to squeeze over.
For Syn-free ketchup
Put 250g passata in a small pan with 6 tbsp tomato puree, a pinch of sweetener, 1 tbsp red wine vinegar and a dash of Worcestershire sauce. Stir and bring to the boil, then reduce the heat to low and simmer gently for 15-20 minutes, or until thickened. Remove from the heat and leave to cool before serving.