Fish, chips, mushy peas and tartare sauce Archive

Ingredients

• 225g/8oz dried marrowfat peas
• 1 tsp bicarbonate of soda
• 35g/1¼oz butter
• salt and freshly ground black pepper
• 3 free-range egg yolks
• 1 tbsp Dijon mustard
• 2 tbsp cider vinegar
• 300ml/10½fl oz rapeseed oil
• 50g/1¾oz capers
• 100g/3½oz gherkins, chopped
• ½ shallot, finely chopped
• 1 small bunch fresh dill, chopped
• 2 tbsp chopped fresh flatleaf parsley
• ½ lemon, juice only
• vegetable oil, for deep frying
• 15g/½oz fresh yeast
• pinch sugar
• 300ml/10½fl oz beer
• 1 tsp cider vinegar
• 200g/7oz plain flour
• pinch salt
• 1 whole fillet of cod, cut in two
• 300g/10½oz chipping potatoes, peeled and cut unto 2cm/½in sticks
• ½ lemon, cut into wedges, for serving