Better-than-Takeaway Salmon and Chips

with Smashed Macho Peas and Pickled Onion

1½ tbs olive oil

2 tsp white or red wine vinegar

1 tsp sugar

10g butter

pinch of chilli flakes (optional)

oven tray

baking paper

small saucepan

small frypan

potato masher

Preheat the oven to 220C, fan-forced. Line an oven tray with baking paper. Cut the unpeeled potatoes into 1.5cm-thick chips. Put the potato on the lined tray, drizzle with 1 tbs olive oil, season with salt and pepper and toss to coat. Bake the potato for 20-25 mins until golden and tender.

Meanwhile, thinly slice half the onion*. Combine 2 tsp white wine vinegar, 1 tsp sugar and a pinch of salt in a bowl. Add the onion and toss to coat. Set aside to pickle, tossing occasionally, until needed. Bring a small saucepan of water to the boil for the peas.

Heat 2 tsp olive oil in a small frypan over high heat. Cook the salmon, skin-side down, for 3 mins or until the skin is crisp and golden. Reduce heat to medium-high, turn and cook, flesh-side down, for a further 2-3 mins until just cooked or cooked to your liking. Add the peri peri sauce (see Make it milder) and cook, turning, for 1 min or until the sauce is warm and salmon is coated.

While the salmon is cooking, cook the peas in the pan of boiling water for 2 mins or until tender. Drain, then return to the pan. Add the mint and garlic seasoning, 10g butter and a pinch of chilli flakes, if using, and stir to combine. Coarsely mash the peas, then season with salt and pepper.

Divide the salmon, chips, macho peas and drained pickled onion among plates and enjoy!

Our peri peri sauce has a chilli kick. If you prefer less heat, remove a portion of the salmon before adding the sauce to the pan. Alternatively, serve the sauce at the table for those who like it.