Healthy gluten-free fish & chips

• rapeseed oil↗1 tbsp tbsp

  plus a few drops for the foil

• tomatoes↗2

  on the vine, halved

• egg↗1

  beaten

• ground almonds↗1 tbsp tbsp
• gram (chickpea) flour↗1 tbsp tbsp
• gluten-free baking powder↗3 pinches of

  3 pinches of

• skinless cod loins↗2

  (280g)

• rapeseed oil↗1 tsp tsp
• floury potatoes↗2 large

  (400g), cut into chips

• frozen peas↗200g g
• spring onions↗2

  trimmed and chopped

• chopped mint2 tbsp tbsp

Step-by-step instructions

1. 1

   Heat the oven to 200C/180C fan/ gas 6. Line a baking sheet with a sheet of foil and rub with a few drops of rapeseed oil. For the chips, toss the oil with the prepared potatoes, then spread over the baking sheet in a single layer and bake for 30-40 mins until golden. After 20 mins, add the tomatoes or cook on a second baking sheet.

2. 2

   Meanwhile, make the mushy peas. Boil the peas and spring onions in a pan for 5 mins until tender. Drain, reserving some of the cooking water. Tip the peas and spring onions into a bowl with the mint and 2 tbsp of the reserved water, then blitz using a hand blender until smooth. Set aside.

3. 3

   To prepare the fish, whisk the beaten egg, ground almonds and gram flour together with a little seasoning – it doesn’t need to be completely smooth. Heat the 1 tbsp oil in a non-stick frying pan over a medium-high heat. Stir the baking powder into the batter mixture and quickly coat the cod loins on both sides. Fry for 3 mins on one side, then spoon over any coating left in the bowl, turn using a fish slice and fry for another 3 mins until golden and cooked through.

4. 4

   Warm the mushy peas in the microwave if needed, then serve with the fish, chips and tomatoes.