Fishfingers & Chips

1. Cut each potato into four slices to create the potato wedges. They will shrink slightly as they cook, so it’s ok if they appear quite big.
2. Poor some vegetable oil onto a cooking tray and lay the wedges evenly across the tray. Season with salt and pepper.
3. Cook the wedges for 30 minutes. Once they appear cooked on one side, turn them over to cook the other. If not, keep cooking for a further 5 minutes. Once turned over, cook for another 30 minutes on the other side until cooked throughout.
4. Cook the fish fingers according to cooking instructions. 
5. Pour boiling water into a small pan, and add the peas once the water starts bubbling. Cook on a medium heat until the peas are soft, according to cooking instructions. Enjoy!