Mike Reid served up tasty beer battered pollock with homemade chips and tartare sauce on Steph’s Packed Lunch.

The ingredients for the fish and chips: 4 large potatoes, cut into thick chips, 50g rice flour, 50g ‘00’ flour, plus, extra for dusting, 200ml lager, Salt and freshly ground black pepper, 800g pollock, filleted.

For the tartare sauce: 3 medium free range egg yolks, 1tsp Dijon mustard, 1 lemon, juiced, 1tbsp rice vinegar, 200ml vegetable oil, 50ml olive oil, ½ small banana shallot, peeled and finely chopped, 1tbsp gherkins, drained and chopped, 1tbsp capers, drained and chopped and 1tbsp fresh parsley, chopped.

See more traditional British food recipes in the book titled: English Traditional Recipes: A Heritage of Food & Cooking: 160 Classic Recipes to Celebrate England’s Great Culinary History available from Amazon now.