Rub this mixture over the fish and set aside for five minutes. Meanwhile, mix together a second marinade in a small bowl with the yoghurt, wholegrain mustard, chillies, sugar and dill. Mix the ...

1. For the purée, boil the peas until they break right down. Add a splash of malt vinegar, salt and a large knob of butter and then blend to a smooth purée. 2. For the chips, cut the celeriac ...