Jamie Oliver makes fish and chips, the ultimate British classic, with curry sauce and Indian pale ale batter on Jamie’s Comfort Foods using pollock for his white fish.

Jamie says: “Good fish and chips are becoming harder to find these days, so I’ve shown you how to make the real deal at home.”

The ingredients are: 4 x 170 g fillets of firm white fish, skin on or off (whichever you prefer) and pin-boned, 120 g self-raising flour, plus extra for dusting, ½ teaspoon baking powder, 200 ml cold golden ale, or IPA and sunflower oil, or sunseed oil.

To serve: The Perfect chips, Condiments, malt vinegar and Maldon sea salt.

To prepare the fish, slice your chosen fish up into chunky pieces the size of a playing card, checking that there are no little bones. Season with sea salt, cover with clingfilm and allow to sit in the fridge for 1 hour to draw out the excess moisture.

To prepare the batter, put the flour and baking powder into a mixing bowl, pour in the ale and whisk gently until smooth, thick and coating the back of a spoon nicely.