Cod in beer batter with chips and one-pan homemade ketchup.
For the tomato ketchup, place the vinegar, bay leaf, spices and sugar in a heavy-based pan and bring to a simmer.
Add the remaining ingredients and bring to the boil, stirring to prevent any sticking.
Reduce the temperature and simmer, stirring frequently for 30 minutes - be careful the mix doesn’t catch and burn.
Blend in a food processor or liquidizer and strain the sauce through a sieve.
If you find the sauce too thin once cold, then simply re-boil and thicken with a little cornflour mixed to a paste with water, being careful not to make it to starchy and too thick. This will prevent the tomato water separating from the sauce.
Heat a deep fat fryer to 170C/350F (CAUTION: hot oil can be dangerous. Do not leave unattended).
Place the potatoes into the fat fryer in batches and cook for 2-3 minutes until just tender but not coloured.
Drain onto kitchen paper and turn up the fat fryer to 190C/375F.
Sprinkle the yeast and sugar into a mixing bowl.
Pour over the beer and vinegar and whisk in the flour.and salt
Leave to ferment – it is ready to use when the mixture starts to bubble.
Dip the cod fillets into the batter and fry until golden-brown and cooked through – about 3-4 minutes.
Remove with a slotted spoon and drain on kitchen paper.
Keep warm on a tray in the oven if necessary.
Place the semi cooked chips back into the fat fryer in batches and cook for another 2-3 minutes until golden-brown and crisp.
To serve, pile the chips onto the plate and place the cod alongside. Serve with a dollop of tomato ketchup.
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).
James Martin presents with help from top chefs Lee Westcott and Paul Ainsworth.