Inspired by warm summer days on British shores, we’ve updated familiar old treats with fresh ideas to transport you from your kitchen to the coast
recipes GOOD FOOD TEAM photographs JONATHAN GREGSON
Food has a way of bringing back fond memories of childhood holidays. For many of us, those memories include family time by the sea, especially along the British coastline. So, here, we’ve brought a few traditional seaside dishes up to date using seasonal coastal produce, helping you to relive those days, enjoying sandy picnics between rows of buckets and spades, or eating your favourite seaside snack on a windswept bench overlooking the sea.
Fish with salt & vinegar chips, pickle & dill mayo & minted crushed peas
For a quintessentially British seaside experience, you need to have fish and chips, but you don’t necessarily need a deep-fat fryer – use the oven or air-fryer.
SERVES 4 PREP 25 mins plus drying COOK 45 mins EASY
45ml rapeseed oil, plus extra for the racks 1kg floury potatoes (such as Maris Piper) 400ml malt vinegar 1 tbsp cornflour 2 tbsp olive oil 150g panko breadcrumbs 1 lemon, zested, then cut into wedges small handful of parsley, finely chopped 100g plain flour 3 eggs, beaten 1 tbsp Dijon mustard 4 x 200-250g boneless, skinless white fish loin fillets (such as haddock or cod)
For the dill mayo
8 cornichons, finely chopped, plus a splash of the pickling liquid small handful of dill, finely chopped 300g mayonnaise
For the minted crushed peas 350g fresh or frozen peas (defrosted if frozen) 25g butter 1 lemon, zested and juiced small handful of mint leaves, finely chopped
1 Heat the oven to 230C/210C fan/gas 8. Put a rack on the bottom shelf of the oven to
heat up. Pour the rapeseed oil into a roasting tin and put on the middle shelf to
heat up. Meanwhile, cut the potatoes into 1cm-thick slices, then into 1cm-
thick chips. Tip the chips into a large saucepan, pour over the vinegar and season
with 2 tsp fine sea salt. Top up with water until the chips are fully submerged. Set
the pan over a high heat and bring to the boil, cooking for 5 mins until the edges
of the chips are tender. Drain well and leave to steam-dry in the colander for 10
mins. Will keep chilled for up to a day.
2 Sprinkle the cornflour over the chips and gently toss to combine using your hands. Carefully tip the chips into the hot oil in the roasting tin, shake into an even layer and bake for 30-40 mins until golden and cooked through.
3 Heat the olive oil in a non-stick pan over a medium heat, stir in the panko and cook until lightly browned, about 4 mins. Tip the panko into a bowl and stir in the lemon zest and pa
