Drain off the stock. Roughly mash, and stir through the finely chopped chilli, mint, lemon juice, lemon zest, salt, and pepper.
Start with the tartare sauce. Grind a few strands of saffron, then allow to bloom in 2 tbsp hot water. Leave this to sit for 10-15 minutes.
Next, move onto the peas. Refer to pack cooking instructions to cook the peas. Then, to a pan add butter, garlic, and shallot and cook on a medium heat until softened. Add the peas and vegetable stock, and simmer for 10 minutes.
Meanwhile, move onto the rest of the tartare sauce. Combine the mayonnaise, mustard, diced shallot, diced pickle, capers, dill, and vinegar. Add 1-2 tbsp of your bloomed saffron water, and a squeeze of lemon. Mix, taste, and adjust seasonings as necessary. Set aside.
This is a good time to cook your Birds Eye chunky fish fingers, according to the packet instructions.
Finally, prepare the fries. Using a mandoline slicer on a julienne attachment, slice the peeled potatoes into matchsticks. Place the matchsticks into cold water for 10 minutes, then place on paper towels to dry completely.
For your nori salt, simply grind your nori sheets to a powder. Mix with flaky salt, and toss the matchstick fries in the mixture.
Add vegetable oil to a large pot and heat to 180 C. Add a batch of your potatoes and fry for a few minutes until golden. Remove from the oil, and place on a paper towel lined tray to absorb excess oil.
For the samphire, boil a pot of water. Blanch the samphire by letting it cook for 3 minutes, then place in a bowl of ice water. Allow to cool, drain, then toss in lemon juice, chilli flakes, and a drizzle of olive oil.
Slice your roll in half lengthwise, then assemble. On one half of the roll, spread a generous helping of the smashed peas. On the other half, spread 2 tbsp of the yellow tartare sauce. Add a good pile of the nori fries on top of the peas, then 2 Birds Eye fish fingers. Top this with the samphire, and close your sandwich. Enjoy!