The Nor'wich Recipe | Birds Eye

Ingredients

• 5 tablespoons Light mayonnaise
• 1 teaspoon Flaky salt
• 2-4 Saffron threads
• 2 Nori sheets
• 1 teaspoon English mustard
• Vegetable oil
• 250 g Potatoes
• 2 Dill pickle spears, finely chopped
• 1 Shallot, finely chopped
• 1 tablespoon Fresh dill, roughly chopped
• 1 tablespoon Malt vinegar
• 300 g Petits Pois 545g
• 25 g Unsalted butter
• 200 ml Vegetable stock
• 2 Garlic cloves, finely chopped
• 2 Red chillies, finely chopped
• 4-5 Mint leaves, finely chopped
• 1 tablespoon Lemon juice
• 1 Lemon, zest
• Salt and pepper, to taste
• 100 g Samphire
• 1 Lemon, juice
• Chilli flakes
• Saffron sub roll
• 2 per sandwich 6 Chunky Breaded Fish Fingers
• 1 tablespoon Capers, finely chopped