Fish and Chips from Heston Blumenthal

Summer and heat take the ‘Hog a bit off track – this time to fish and chips.

Usually quite an inexpensive dish, a top-notch fish and chips can in my opinion out-do a lot of overcomplicated Michelin food. Simplicity is king; few ingredients and main flavours are the keys.

Here is Heston Blumental showing how to make a more advanced, modern fish and chips; definitely at the luxury end, with turbot being a costly item.