Theo Michaels served up tasty fish and chips with curry sauce on Steph’s Packed Lunch.

The ingredients for the batter are: 120g plain flour, 60g cornflour, 1 pinch salt, 1tsp baking powder, 1 pinch turmeric, 1tbsp malt vinegar and 200ml sparkling water.

For the fish: 4 cod fillets (approx. 150g each), 1tsp sea salt, 500ml vegetable oil for frying and 75g plain flour, seasoned with salt and pepper.

For the chips: 4 large baking potatoes, peeled and cut into chips and 500ml vegetable oil.

For the curry sauce: 30ml olive oil, 1 small onion, peeled and finely diced, 1 clove garlic, peeled and crushed, ½ tsp turmeric, 1tbsp curry powder (mild), 300ml chicken stock (or vegetable stock), 1tbsp soy sauce, 1 pinch sugar and salt and 1tbsp cornflour.

See recipes by Theo in his book titled: Orexi!: Feasting at the modern Greek table available from Amazon now.