Simon Rimmer and Steph McGovern served up tasty fish and chips with mushy peas on Steph’s Packed Lunch.
The ingredients for the chips are: 500g maris piper or koffman potatoes, peeled, Oil to deep fry and Salt and vinegar.
For the fish: 2 fillets of white fish, 225g plain flour, plus extra for dusting the fish, 25g cornflour, 3 tsp baking powder, 300ml light beer, cold and 1tsp salt.
For the peas: 1 tin marrowfat peas, drained, 1 tbsp butter, 1 tbsp mint jelly, 1 tbsp crème fraiche and Juice of ½ lemon.
See recipes by Simon in the book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes
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