James Martin served up tasty beer battered pollock baguettes with mushy peas and lemon mayonnaise on James Martin: Home Comforts.

the ingredients for the mushy peas: 225g dried marrowfat peas, 1 tsp bicarbonate of soda, 25g butter and salt and freshly ground black pepper.

For the lemon mayonnaise: 2 free-range egg yolks, 1 tsp English mustard and 300ml rapeseed oil and 2 lemons, zest and juice.

For the pollock: 200g plain flour, 15g fresh yeast, pinch caster sugar, pinch salt, 1 tbsp cider vinegar, 200ml beer, dripping or vegetable oil, for deep frying, 1kg pollock fillets, skin on, pin bones removed, cut into 5cm fishfingers
sea salt, to taste.

To serve: 1 long baguette, cut in half lengthways and 50g butter, softened.