Here you go - try this recipe. If you like the look of it and want a copy, you can easily print it by hitting the 'Print' button at the bottom of the page
Don’t fancy it? No problem. Just click the 'Search Again' button and have another go. Maybe even try a different mood and food combination and see what happens.
1 Put fish fingers on baking tray and cook in oven as guided on packaging
2 Cut the potatoes into quarters, leaving the skin on and cook in salted boiling water on stove top until soft for around 8 minutes
3 Drain and put back into pan
4 Add blanched peas, zest of a lemon, finely chopped onion and a tbsp of olive oil
5 For the dressing, whisk all remaining ingredients together in a bowl, put the potato mix on two serving plates and place fish fingers on top
6 Spoon around dressing and serve
Buy Birds Eye Waffles, Petit Pois and Fish Fingers for £5* at Ocado.com
Birds Eye and Oxford University examine the evolution of tea time.