Fish and Chips from a Big Chef

Summer and heat take the ‘Hog a bit off track – this time to fish and chips, normally an inexpensive dish.

That said, in my opinion, top-class fish and chips can more than hold its own against a lot of overcomplicated Michelin-starred food. Simplicity is king: few ingredients and the main flavours are the keys.

Here is Marco-Pierre White – a former enfant terrible of the British culinary scene – showing how to make it properly, although admittedly at what I would call the luxury end. The big turbot is a costly item.