Ingredients

1 
small jar of
 
Black lumpfish roe
2 
Egg yolks
2 
tablespoons
 
Salt and vinegar seasoning
2 
Nori seaweed sheets, softened in water
4 
slices
 
White bread
250 
ml
 
Rapeseed oil
4 
Bostin' hard pork scratchings
250 
g
 
Mayonnaise
1 
teaspoon
 
Salt
Wild tartare sauce
2 
tablespoons
 
Capers, chopped
2 
tablespoons
 
Wild garlic leaves, chopped
2 
tablespoons
 
Gherkins, chopped
2 
tablespoons
 
Dill, chopped
1 
tablespoon
 
Apple cider vinegar
1 
Shallot, finely diced
250 
g
 
Dried marrow fat peas, soaked in cold water overnight
25 
g
 
Butter
115 
g
 
Spinach
1 
teaspoon
 
Salt
15 
ml
 
White wine vinegar

Our method

  1. Start with the peas. Soak the peas in plenty of water overnight (or for 12 hours), remembering to use a large pan/bowl as the peas will double in size at least.

  2. Drain off the soaking water and then place in a large plan with enough fresh water to cover by about 5cm. You may need to top up the pea water during cooking but you certainly don’t want to have to drain any of this nutrient-rich juice away later.

  3. Bring the pan up to a boil, cover and then simmer for anything between 40 minutes and an hour (if you have hard water, filtering can help reduce the cooking time). Check the peas from time to time, they may require a splash more water and once they begin to burst and collapse its a good idea to stir the pan every few minutes to prevent any sticking.

  4. The final texture of your peas is up to you: I like quite a thick mush and so I bubble off any extra moisture but you may finish up by adding more water to reach your perfect consistency.

  5. Now’s the time to season with salt and, for an especially luscious creamy taste, some fat: either butter or extra virgin oil.

  6. If you’re eating your peas later you will find that they thicken up and you may need to add a little more liquid as you reheat them.

  7. For vivid green mushy peas, wash the spinach thoroughly and remove any tough or particularly stringy stalks.

  8. Squash the leaves into a saucepan with a well fitting lid, there will be no need for any extra water if your leaves are still damp from washing (if using ready-washed spinach just add 2 tablespoons of water to the pan). Place the pan over a medium heat and cook for about 5 minutes, until the spinach has collapsed and turned a fabulously deep green.

  9. Blitz the spinach to a purée using a hand-held or jug blender - you want it to be really smooth otherwise your peas will be flecked with spots rather than beautifully green.

  10. Stir the spinach purée into your cooked mushy peas just before serving to keep the really vibrant green, keep 2 portions warm.

  11. Make the mayonnaise by whisking together the egg yolks & vinegar, then slowly pour in the all whisking all the time in a steady stream until fully incorporated & thickened, season with salt.

  12. Add of the wild tartar sauce ingredients to a bowl & fold together with the mayonnaise, check the seasoning, set aside in the fridge.

  13. Pre heat the oven to 190c.

  14. Add the fish fingers to a baking tray & cook for 10 minutes then turn them over & cook for a further 5 minutes, remove & cook for 2 minutes.

WHAT OUR CONSUMERS THINK
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