Nigel puts a novel twist on fish and chips with the batter made from pear cider, served with peas mashed with wasabi on today’s Nigel and Adam’s Farm Kitchen.

To make his fish and chips, Nigel puts 120g of plain flour in a bowl and adds a 75mls of Perry cider.

He then adds a couple tablespoons of oil, the whisked and left to rest.

He slices potatoes into chip shape before boil for 10 minutes in a pan of salted water. He then drained and transfer to an oven dish and added salt and toss with the rapeseed oil.

He baked the chips for 25-30 minutes until golden-brown and crisp.

For the wasabi mashed peas, he adds the peas, butter and 300ml of water to a pan and cook over a moderate heat for a couple of minutes. He adds wasabi paste and mashed the peas with a fork.

To finish off the batter by whisking egg white in a bowl and then folded into the batter.

Nigel then flip the pieces of fish in the batter and then carefully lower them into hot oil, one at a time. He fries them individually until golden-brown.

Nigel serves his dish in flower pots lined with kitchen paper.