Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).

Pop the chips onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through.

Pat the cod dry with kitchen paper and season with salt and pepper.

Crack the egg (see pantry for amount) into a medium bowl and whisk.

Put the breadcrumbs into another bowl and season with the salt (see pantry for amount) and pepper.

Season the fish, then dip the fish into the egg and then the breadcrumbs, ensuring it's completely coated. Transfer to a clean plate. IMPORTANT: Wash your hands and equipment after handling raw fish and discard any excess egg.

Pop a large frying pan on high heat and add enough oil to coat the bottom of the pan. TIP: You want the oil to be hot so the fish fries properly - heat for 2-3 mins before you add the fish.

Once hot, lay the fish in the pan and cook until crispy and golden, 3-4 mins each side.

Once cooked, transfer to a plate lined with kitchen paper. IMPORTANT: The fish is cooked when opaque in the middle. Coven to keep warm. 

Meanwhile, cut the lemon into wedges.

In a small bowl, combine the korma curry paste, mayo and honey (see pantry for amount).

Mix well and set aside for later- this is your chippy-style curried mayo!

Once the fish is cooked, wipe out the pan. Return the (now empty) pan on medium high heat with a drizzle of oil.

Once hot, add the young pea pods and peas and stir-fry until tender, 2-3 mins. 

Remove from the heat and stir in a knob of butter (if you have any). Add a squeeze of lemon and season with salt and pepper.

When everything's ready, share the crispy cod, chips and greens between plates. Dollop the curried mayo alongside.

Serve with any remaining lemon wedges for squeezing over the cod to finish.