Fish and chips

Method

1. Preheat the oven to 220°C/fan200°C/gas 7. Cut the unpeeled potatoes into thick slices, then cut each slice into thick chips. Cook in a pan of boiling water for 2-3 minutes. Drain and spill on to kitchen paper to get rid of excess water. Put into a large roasting tray and drizzle with a good glug of vegetable oil. Toss the chips well so they are coated all over. Pop into the oven for 25-30 minutes, tossing once, until golden.

2. About 15 minutes before the chips are done, heat a large, heavy-based pan with olive oil. Dust the fish all over with flour and cook, skin side down, for 4-5 minutes, then carefully turn over and cook for a further 5-6 minutes until just tender. (Pop into the oven for 5 minutes if the fish is quite thick.) Remove from the pan and put on to two warm plates.

3. Add the gherkins and capers to the pan and fry for 1 minute. Add the lemon juice and sizzle over a high heat for about 30 seconds. Remove from the heat and throw in the herbs. Put a dollop of mayonnaise on each piece of fish and spoon over the gherkin sauce. Divide the chips between plates and serve.