Simple creamed corn
Take whole cobs of sweetcorn, slice off the delicious yellow kernels and cook with butter, onion and nutmeg
Piri-piri fish & chips with spicy peas
Serves 2
Easy
Prep:
Cook:
Give a traditional staple a spicy kick with some chilli marinade and minty peas. Use any white fish- we used sea bass
Skip to ingredients
- 375g potatocut into chips
- 1 tbsp olive oil
- juice ½ lemon
- 2 tbsp piri-piri marinade
- 300g frozen pea
- 1 green chillideseeded and finely chopped
- ½ garlic clovecrushed
- handful mintleaves, finely chopped
- 2 white fishfillets (we used sea bass)
Nutrition: per serving
- kcal450low
- fat11glow
- saturates2g
- carbs47g
- sugars6g
- fibre10g
- protein41g
- salt1.2g
Method
step 1
Heat oven to 200C/180C fan/gas 6. Toss the chips with half the olive oil and half the lemon juice, arrange in a layer on a baking tray, then season. Cook for 25 mins. Stir the remaining lemon juice into the marinade.
step 2
Meanwhile, bring a pan of water to the boil and cook the peas for 2-3 mins, then drain. Return the peas to the empty pan and crush with the chilli, garlic, mint and the remaining oil. Season and keep warm.
step 3
After 25 mins, turn the potatoes and move to the edges of the tray. Add the fish, skin-side up, and spoon over the marinade. Cook for another 10-12 mins until the fish is cooked through. Serve with the smashed peas.
