Chris Bavin and Derrick Hoyland served up tasty gluten-free fish and chips with minty peas on Eat Well for Less.

Chris says: “This gluten-free batter is made with sparkling water, tempura style, and is a crispy delight. Pan-frying instead of deep-frying reduces the calorie count too.”

The ingredients are: 2 large/3 medium King Edward potatoes, scrubbed, 4 tbsp rapeseed oil, 130g gluten-free flour, 155-175ml chilled sparkling water, 4 x 175g boneless skinless haddock fillet, 320g frozen peas, 1 tbsp roughly chopped mint leaves, 50g half-fat crème fraîche, sea salt and freshly ground black pepper.