Scampi, Chips & Peas

Ingredients

• 340g frozen breaded scampi
• 600g Maris Piper or floury potatoes, peeled and cut into 1cm chips
• 2 tbsp vegetable oil
• 1 tsp sea salt
• ½ tsp freshly ground black pepper
• 200g frozen peas
• 15g unsalted butter
• 1 tbsp fresh mint, chopped
• 120g mayonnaise
• 50g gherkins, finely chopped
• 1 tbsp capers, rinsed and chopped
• 1 lemon (zest and 1 tbsp juice for sauce, wedges to serve) and a small handful flatleaf parsley, finely chopped
• Dressed green salad, to serve

Method

1. Heat the oven to 220°C (200°C fan). Toss the prepared chips with vegetable oil, half the sea salt and the black pepper on a large baking tray in a single layer so they roast rather than steam.
2. Slide the chips into the oven and roast for 20 minutes, turning once until the edges are starting to colour and feel crisp when prodded — they should be golden but a little soft inside at this point.
3. While the chips start, make the mushy peas: put the peas in a small pan with a splash of water and a pinch of salt, bring to a gentle simmer for 3–4 minutes until tender. Drain most of the liquid, return to the pan and mash with the butter and chopped mint to a slightly coarse, creamy texture; keep warm.
4. Make the tartare: in a bowl stir together the mayonnaise, chopped gherkins, chopped capers, lemon zest and 1 tbsp lemon juice, and most of the parsley. Taste and adjust — you want a bright, tangy, slightly chunky sauce.
5. After the chips have had 20 minutes, put the frozen scampi on a separate tray and slide both trays into the oven. Roast for a further 12–15 minutes until the chips are deeply golden and crisp at the edges and the scampi are hot through and crisp — scampi should be pale and flaky inside.
6. Serve straight away: mound chips on warmed plates, spoon over a generous helping of mushy peas, top with scampi, finish with a spoonful of tartare, scatter the remaining parsley and serve with lemon wedges to squeeze.