Roast fish & chips with orange raita

• medium baking potatoes↗3

  scrubbed

• medium sweet potatoes↗2

  scrubbed

• chilli oil or olive oil2 tbsp tbsp
• large orange↗1
• cucumber↗¼

  finely chopped

• small red onion↗1

  finely chopped

• chopped fresh mint1 tbsp tbsp
• white wine vinegar↗1 tbsp tbsp
• low-fat natural yogurt↗3 tbsp tbsp
• white fish4

  fillets, each weighing about 175g/6oz

• cumin seeds↗½ tsp tsp

Step-by-step instructions

1. 1

   Preheat the oven to 200C/gas 6/fan 180C. Cut each potato and sweet potato lengthways into 6 or 8 wedges – no need to peel. Tip into a roasting pan and drizzle with the oil. Season, toss well, then roast for 40-45 minutes until tender, turning them halfway through.

2. 2

   Peel the orange with a sharp, serrated knife to remove the pith – do this over a bowl to catch the juice, which you'll need later. Cut out the segments, removing any membrane, then chop them. Mix with the cucumber, onion, mint, vinegar and yogurt. Add a little salt and pepper, then set aside, covered.

3. 3

   Brush a baking sheet with oil and put the fish on top. Season, sprinkle with the orange juice and the cumin. Roast above the chips for 12-15 minutes until the chips are cooked. Serve with the orange raita.