What you’ll need

  • 1 pack of Young’s Salt & Vinegar Battered Pollock

Roasted Potato Wedges

  • 2 large potatoes- scrubbed & cut into Wedges
  • 1 tbsp olive oil
  • ¼ tsp smoked paprika
  • 1 garlic clove - minced
  • Sea salt & freshly ground black pepper

Watercress, Scallion & Pea Salad

  • 1 bunch of watercress, washed & thick stalks removed
  • 80g fresh or frozen podded peas
  • 2 scallions, sliced
  • 6 fresh mint leaves, roughly shredded
  • ½ tbsp extra virgin olive oil
  • Salt & freshly ground black pepper
  • Serves

    2

How to make it

  1. Cook the Young’s Salt & Vinegar Battered Pollock according to the pack instructions.

Roasted Potato Wedges

  1. Preheat the oven to 450°F.
  2. Place all the potato wedges in a large bowl & sprinkle over paprika & garlic, drizzle over the olive oil, season & toss together so the potato wedges become evenly coated.
  3. Transfer to a large baking sheet & spread out to a single layer. Bake on the top shelf of the oven for 25-30 minutes until golden brown & crisp.

Watercress, Scallion & Pea Salad

  1. Cook the peas in boiling water, drain & run under cold water, drain again.
  2. Place the watercress, peas, scallions & mint in a bowl, season & drizzle with olive oil & toss together.

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