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Every week we will be bringing you a brand new simple and tasty recipe for you to try your culinary skills at. So don your chef hat and have your spatulas at the ready as we serve up this week’s specials.

Fish, chips and mushy peas

Mushy peas

• 500g Dried marrowfat peas
• 3 Pints boiling water
• 3tsp Bicarbonate of soda or one bicarbonate tablet
• ½ Pints boiling water
• Salt and white pepper

Put the peas and the bicarbonate into a large oven proof dish or plastic container capable of holding at least 3 ½ pints of water. Pour in the 3 pints of boiling water, cool and leave in your fridge for 24-hours.

Rinse the peas in cold water for five minutes, then drain and place in a large saucepan. Add 1 ½ pints of boiling water and cook slowly on a stove until really soft (about half an hour). Press the peas with the back of a fork till mushy, season with salt and pepper and serve.

Deep fried fish

• 4 X 6oz Fish fillet of your choice
• 300g Self-raising flour
• 10g Bicarbonate of soda
• 100ml White wine vinegar
• 600ml Cold sparkling water
• Salt and ground white pepper

First make the batter. Put all the dry ingredients into a round bottom bowl, add the white wine vinegar, then slowly add the water bit by bit, whisking all the time until you get a nice smooth batter. Add a little bit of salt and pepper. Leave to rest for one hour.

Take the four pieces of fish, lightly season, place in a flat container of lightly seasoned flour, cover evenly then pat off to remove any loose flour. Drop the fish into the batter, make sure it is fully covered, carefully and slowly dip the in oil preheated to 170c. Cook for about four minutes then turn and cook for another four minutes until golden brown. Use a slotted spoon to put the fish onto absorbing kitchen paper to drain.

Twice cooked chips

• 4 large potatoes
• 1 chip fryer of pan of oil
• Salt and ground white pepper

Heat the oil to 120c

Take the potatoes and remove all the sides with a sharp knife so you are left with a brick shape. Cut the potatoes into a width of 5mm by 5mm and as long as the potato is, place in a container and pour running water on them for about five minutes to remove some starch. Drain thoroughly on a cloth or kitchen paper.

Cook in the fryer until soft, but free from colour (about 15 – 20 mins) then drain on kitchen towel or cloth - meanwhile, put the fryer temperature up to 180c. When up to temperature, add the chips again and cook until a nice golden brown. Drain on kitchen paper, then season with salt and pepper.

Tartare Sauce

• 2 Medium egg yolks
• 1 tsp Dijon mustard
• 300ml Light olive oil
• Juice and zest 1 lemon
• 1 Shallot finely diced
• 1 tbsp chopped parsley
• 200g Chopped capers
• 200g Chopped gherkins
• Salt and pepper

Put egg yolks and mustard in a bowl and give a little whisk. Very slowly pour in the olive oil, whisking continually until all the oil is used up and you get a thick emulsified sauce. Add the lemon juice and dry ingredients, lemon juice and salt and pepper and stir.

To serve

Place a nice pile of chips next to the crispy fish, then a large pile of peas with a separate pot of tartare sauce and a large wedge of lemon... Bon appetite.