James Martin serves up tasty fish and chips with crushed garden peas on Saturday Kitchen.

James says: “Homemade fish and chips is guaranteed to be good. Try it with James Martin’s cold, crushed chilli peas, for a new twist on an old favourite.”

The ingredients are: vegetable oil, for deep-frying, 15g fresh yeast, pinch sugar, 300ml beer, 1 tsp cider vinegar, 200g plain flour, pinch salt, 1 large plaice or lemon sole, skinned, pin-boned and cut into strips, 300g floury potatoes (such as Maris Piper), peeled, cut into 1cm thick chips and rinsed in cold water and ½ lemon, cut into wedges, for serving.

For the crushed garden peas, 50g frozen peas, defrosted, 50g natural yoghurt, pinch chilli flakes, 1 tbsp chopped fresh mint and salt and freshly ground black pepper.