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Celebrate Wonder and Joy: 25 Devotions for Christmas and Advent by Margaret Feinberg
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How to Pray: A Simple Guide for Normal People by Pete Greig
RECIPE
Proper, Proper, Proper Fish & Chips with Mushy Peas
THE FISH
Use a filleted white fish – cod, hake or haddock.
Dip in the batter mix (see below)
Fry from frozen in 2 pints of sizzling sunflower oil
THE BATTER
2 oz plain flour
2 oz cornflour
1 tsp baking powder
I pinch turmeric
1 pint light beer
1 pint sparkling water
THE CHIPS (we call your fries ‘chips’ and your ‘chis’ we call ‘crisps’!)
For perfect chunky fries, white and fluffy on the inside, golden brown and crispy on the outside, you need to treble cook them. It sounds like extra work but trust me, it’s worth it.
Step 1: Boiling
slice potatoes thickly (half inch thick and 2-3 inches long) leaving the skin on.
Boil the sliced potatoes until they are almost falling apart.
Step 2: First fry & freeze
Drain the potatoes and fry them lightly until lightly golden.
Remove them from the heat, drain them and allow them cool down.
Freeze them for at least an hour.
Step 3: Second fry
Fry the frozen fries until golden brown, drain, dry and serve.
THE MUSHY PEAS
Do you want the authentic British experience? Serve the fish and chips with mushy peas. It’ll look like snot but taste like heaven. Trust me!
To make your peas mushy simply add some baking soda or bicarbonate of soda to the water. It’ll make the peas explode so that it’s easy to mash them into a delightful mush.
Serve the fish and chips with salt and vinegar on the fries, a little mint on the peas, a splash of tomato ketchup on the side and a slice of lemon on the fish. God save the Queen!
