One tray fakeaways

ALL-IN-ONE MEALS

Fish, chips and tartare peas

SERVES 4

Swap the Friday night chippy run for this healthier homemade version.

YOU WILL NEED

3tbsp flavourless oil
5 large potatoes (approx 1.2kg),
cut into 1cm chips
4 x 120g skinless white fish fillets
3tbsp plain flour
1 egg, lightly beaten
75g golden breadcrumbs

For the tartare peas:

350g frozen peas
1 shallot, finely chopped
2 gherkins, finely chopped
1tbsp capers, roughly chopped
2tbsp mayonnaise
1tsp Dijon mustard
Zest and juice of ½ lemon

To serve:

½ lemon, cut into wedges, tomato ketchup, and buttered bread (optional)

HOW TO DO IT

1 Heat the oven to 220C Fan/Gas 9. Line a large baking tray with baking paper and drizzle with 1tbsp oil. Arrange the chips in a single layer, drizzle over the remaining oil and cook for 25 mins, flipping the chips halfway through.

2 Meanwhile, put the fish into a ziplock bag. Add the flour and season, then seal the bag and shake to fully coat the fish. Lay the bag flat and pour the beaten egg over the floured fish, then gently turn the fish to coat in the egg.

3 Spread the breadcrumbs out on a plate then put the fish into the breadcrumbs, turning them to coat. Make 4 spaces on the chips tray for the fish, then return to the oven for 10-15 mins until the fish is cooked through.

4 For the tartare peas, put the peas and shallot into a sieve and pour over boiling water. Transfer to a serving bowl and roughly mash the peas. Add the gherkins, capers, mayonnaise and mustard, stir, then add the lemon zest and juice; season. Set aside.

5 Serve the fish and chips with the peas, lemon wedges, tomato ketchup and bread and butter.

TIP LEAVE THE SKIN ON YOUR POTATOES, AS IT WILL PROVIDE FLAVOUR AND TEXTURE, GIVE A LOVELY CRUNCH AND SAVE TIME PEELING.

Thai-style veggie red curry

SERVES 4

Super easy, and on the table in an hour!

YOU WILL NEED

3tbsp lightly flavoured oil 2 aubergines, quartered lengthwise and cut into finger-size pieces 1 onion, cut into 2cm chunks 3 garlic cloves, crushed 3cm piece of fresh ginger, peeled and grated 2-3tbsp Thai-style red curry paste (add more if you like it spicy) 400ml tin coconut milk 1 red pepper, cut into thick slices 130g pack baby corn, halved lengthways 150g pack sugar snap peas 1-2tbsp fish sauce 1tsp light soft brown sugar Juice of ½ lime, plus ½ lime, cut into wedges to serve Handful of coriander Handful of Thai basil 1 red chilli, sliced (optional) Cooked rice or noodles, to serve

HOW TO DO IT

1 Heat the oven to 200C Fan/Gas 7. Pour the oil into a 30