Drain and crush with a fork. Stir in the crème fraîche and mint. 4. Divide the peas, chips and fish between 4 plates. Serve with lemon wedges for squeezing. Whether your face feels tight ...

When Robert Hatt began working at Tony's Fish & Chips 45 years ago, the nation's takeaway was still served wrapped in ...

The clues are: Monday - Fish and chips in the closet. Bread in the cabinet. Peas purée on the shelf. Vegetables in the basket. Tuesday - Bread on the shelf. Vegetables in the closet. Peas purée ...

One of life's great pleasures. It’s probably true to say that the taste and texture of fresh peas has almost been forgotten in these times of convenience and frozen foods.

Margarette Lillie visits every Friday for her usual lunch of fish, chips and mushy peas, and the landfall of Storm Eowyn didn't deter her from calling in. "You can't prepare chips with oil," the ...