James Tanner served up healthy fish and chips with mushy peas, potato wedges and tartare sauce on today’s episode of Lorraine.

The ingredients potato wedges: 400g new potatoes, 1 tsp medium curry paste and 1 tbsp olive oil.

For the fish: 600g skinless boneless fillets of fish of your choice, 150g panko bread crumbs or fine polenta, 1tsp garlic powder, Zest and juice 1 lemon, 1tsp smoked paprika, 3tbsp seasoned plain flour, 2 beaten eggs, Olive oil for frying and 1 lemon, cut into wedges.

For the mushy peas: 250g frozen peas and 8 leaves fresh mint.

For the tartare sauce: 5 tbsp of mayonnaise, or substitute creme fraiche/yoghurt for a healthier version, 1 pickled gherkin, chopped, 1 tbsp capers, 1 diced banana shallot, 1 tbsp chopped parsley and Squeeze of lemon juice.