Nothing says British summer time quite like a freshly cooked piece of fish with crispy, golden chips. There are plenty of local takeaways who will serve this classic dish, but have you thought of making it yourself?

The first step in creating this dish is to work on the chips. Peel your potatoes and rinse under water to remove some of the starch. Then, cut into thick (or thin!) chips as you prefer. Next, bring a large pan of salted water to boil, and add the chipped potatoes. They need to be cooked for around 3-4 minutes, depending on the thickness. Once parboiled, drain the potatoes and leave to dry off. You can do this on a paper towel. By drying them off, you will make them extra crispy in the oven.

While the chips are drying off, prepare your fish. It is a good idea to use either cod or haddock, although other white fish will be just as good. You can either coat your fish in breadcrumbs (to oven cook), or dip in batter to fry.

Cook the chips in the oven, on a tray with a splash of oil. They will need turning over after around 10 minutes, with a total cook time of 17-20 minutes at 200 Celsius.