Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).

Pop them onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through.

While the chips cook, zest and halve the lemon.

Finely chop the parsley (stalks and all) and put half in a medium bowl with the lemon zest, breadcrumbs and olive oil for the crumb (see pantry for amount).

Season with salt and pepper, then set aside.

Finely chop the capers. Put them into a small bowl with the remaining parsley and three quarters of the mayo.

Mix together, then season to taste with salt, pepper and a squeeze of lemon juice. Set your tartare sauce aside.

Cut any remaining lemon into wedges.

Pat the cod with kitchen paper to remove any excess moisture.

Lay the cod onto a lined baking tray. Spread the remaining mayonnaise over the top of the fillets and top with the herby crumb. Press it down with a spoon.

When the chips are halfway through cooking, bake the fish on the middle shelf until the crumbs are golden and the fish is cooked through, 10-15 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. It's cooked when opaque in the middle.

Meanwhile, peel and grate the garlic (or use a garlic press). Pick the mint leaves from their stalks and roughly chop (discard the stalks). Trim the asparagus and cut into thirds.

When roughly 5 mins of cooking time remain, heat a drizzle of oil in large frying pan on medium heat.

Once hot, add the asparagus and season with salt and pepper. Fry for 1 min, then add the peas and a splash of water and immediately cover with a lid or some foil. Cook until the asparagus is tender and the peas have warmed through, 4-6 mins.

Once cooked, add the garlic and butter and cook for 1 min more. Season with salt and pepper, stir through a good pinch of the mint, then remove from the heat. 

When everything's ready, serve the fish with the chips and veg alongside.

Sprinkle the vinegar over the chips and season with more salt if you’d like.

Serve with a dollop of tartare sauce and the lemon wedges for squeezing over.