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Crisp haddock, chips, mushy peas and curry sauce
Fruit and vegetables
1
celery
stick, chopped
1
onion
, chopped
1
garlic
bulb, cut through the middle
2
thyme
sprigs
1 tbsp fresh
parsley
stalks
1
onion
, diced
1 stick
celery
, diced
1
carrot
, diced
1
apple
, peeled and diced
3 Maris Piper
potatoes
1 tbsp fresh
parsley
, chopped
1 tbsp fresh
tarragon
, chopped
1
shallot
, diced
½
lemon
, juice only
lemon
wedges
parsley
sprigs
Tins, packets and jars
250g/9oz dried
marrowfat peas
small handful
plain flour
150g/5½oz homemade
mayonnaise
1 tbsp drained
capers
, chopped
Cooking ingredients
1 tbsp
bicarbonate of soda
1
bay leaf
malt
vinegar
1 tbsp
vegetable oil
1 tbsp mild
curry powder
300ml/10fl oz
vegetable stock
salt and freshly ground
black pepper
Dairy, eggs and chilled
25g/1oz unsalted
butter
25g/1oz unsalted
butter
50g/1¾oz unsalted
butter
3 free-range
eggs
, lightly beaten
Meat, fish and poultry
2 fillets fresh
haddock
Other
150g/5½oz traditional dried breadcrumbs (not Japanese panko breadcrumbs)
1 tbsp cornichons, chopped
Back to recipe
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