Phil Vickery cooks a light fish and chips supper with pan-fried haddock for a Friday night on This Morning.

The ingredients for the pan-fried haddock are:4 x 175g fillets of haddock, free of skin and bones, 2 tsp Dijon mustard, 1 medium egg, 2 tbsp flour, 150g breadcrumbs, Salt and freshly ground black pepper, 2 tbsp chopped parsley, 4 tbsp olive oil.

For the tartare sauce: 4 heaped tbsp low fat mayonnaise, 4 heaped tbsp low fat thick yoghurt, 2 tbsp chopped gherkins, 1 tbsp chopped capers, 2 tbsp chopped parsley, 2 chopped spring onions, 1 tsp Dijon mustard, 2 tsp any vinegar, pinch sugar.

For the twice-baked spuds: 4 large baking potatoes, 2 tbsp olive oil, 2 medium onions peeled and finely chopped, 2 cloves garlic, chopped, 4 tbsp chopped basil, salt and black pepper, 4 tbsp breadcrumbs.