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'Posh' fish and chips
Fruit and vegetables
1 tsp chopped fresh
chervil
1 tsp chopped fresh
chives
1 tsp chopped fresh
parsley
1 tsp chopped fresh
tarragon
1
lemon
, zest only
100g/3½oz
potatoes
, such as Maris Piper, peeled and diced small
small handful sliced
lettuce
1
gherkin
, diced
1 tsp chopped fresh
chervil
1 tsp chopped fresh
chives
1 tsp chopped fresh
parsley
1 tsp chopped fresh
tarragon
Tins, packets and jars
1 tsp
English mustard
1 tbsp
capers
in brine, drained
50g/1¾ oz
capers
, drained
Cooking ingredients
olive oil
, for frying
sea salt and freshly ground
black pepper
oil
, for frying
1 tsp
white wine vinegar
250ml/9fl oz
olive oil
100ml/3½fl oz hot fish
stock
(ideally made from roast fish bones)
oil
, for deep frying
Dairy, eggs and chilled
75g/2½oz
butter
1 free-range
egg yolk
50ml/2fl oz
double cream
Meat, fish and poultry
4
hake
fillet (120g/4½oz each), scaled and pin-boned
Other
100g/3½oz frozen
peas
, defrosted
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