Ingredients:

1. For the Fish

- 4 white fish fillets (such as cod, haddock, or pollock)

- Salt and pepper, to taste

- 1 cup all-purpose flour

- 1 teaspoon baking powder

- 1 cup cold sparkling water

- Vegetable oil, for frying

- Lemon wedges, for serving

- Tartar sauce, for serving

2. For the Chips:

- 4 large potatoes

- Salt, to taste

- Vegetable oil, for frying

Instructions:

1. Prepare the Chips

Peel the potatoes and cut them into thick strips (about 1/2 inch wide). Soak the potato strips in cold water for at least 30 minutes to remove excess starch. Drain and pat the potatoes dry with paper towels. Heat the vegetable oil in a deep fryer or large pot to 325°F (165°C). Fry the potato strips in batches for about 3-4 minutes until they are soft but not browned.

2. Prepare the Fish

Season the fish fillets with salt and pepper. In a mixing bowl, whisk together the flour and baking powder. Gradually add the cold sparkling water, stirring until the batter is smooth and thick. Increase the oil temperature to 350°F (175°C). Dip each fish fillet into the batter, allowing any excess to drip off. Carefully lower the fish into the hot oil and fry until the batter is golden and crispy, about 5-7 minutes. Remove and drain on paper towels. Increase the oil temperature to 375°F (190°C). Fry the potato strips again in batches until they are golden brown and crispy, about 2-3 minutes. Remove and drain on paper towels. Serve the crispy fish fillets with the hot chips on a plate. Garnish with lemon wedges and serve with tartar sauce.

Enjoy your homemade Fish and Chips!

Ingredients:

1. For the Meat Filling

- 2 tablespoons olive oil

- 1 large onion, finely chopped

- 2-3 carrots, finely chopped

- 2 cloves garlic, minced

- 1 1/2 pounds ground lamb (or beef for Cottage Pie)

- 1 cup frozen peas

- 1 tablespoon tomato paste

- 1 tablespoon Worcestershire sauce

- 1 cup beef or lamb stock

- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)

- Salt and pepper, to taste

2. For the Mashed Potato Topping

- 2 pounds potatoes, peeled and cut into chunks

- 1/4 cup milk

- 1/4 cup butter

- 1/2 cup shredded cheddar cheese (optional)

- Salt and pepper, to taste

Instructions:

1. Prepare the Meat Filling

Heat the olive oil in a large skillet over medium heat. Add the onion and carrots, cooking until they are soft, about 5-7 minutes. Add the garlic and cook for another minute. Add the ground lamb (or beef) to the skillet, breaking it up with a spoon. Cook until browned and no longer pink, about 5-7 minutes. Drain any excess fat. Stir in the tomato paste, Worcestershire sauce, thyme, salt, and pepper. Pour in the stock and bring to a simmer.Reduce heat and let it simmer until the liquid has reduced and thickened, about 15-20 minutes. Stir in the frozen peas and cook for another 2 minutes. Remove from heat and set aside.

2. Prepare the Mashed Potato Topping

Place the potatoes in a large pot and cover with water. Bring to a boil and cook until the potatoes are tender, about 15-20 minutes. Drain well. Mash the potatoes with the milk, butter, salt, and pepper until smooth and creamy. If using, stir in the shredded cheddar cheese.  Preheat your oven to 400°F (200°C). Spread the meat filling evenly in the bottom of a baking dish. Spoon the mashed potatoes over the top of the meat filling, spreading them out to cover completely. Use a fork to create a rough texture on the surface of the mashed potatoes. Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the top is golden brown and the filling is bubbling around the edges. Let the Shepherd's Pie rest for a few minutes before serving. Serve hot and enjoy your homemade Shepherd's Pie!

Ingredients:

- 2 cups all-purpose flour

- 1/4 cup granulated sugar

- 1 tablespoon baking powder

- 1/2 teaspoon salt

- 1/2 cup (1 stick) cold unsalted butter, cut into small pieces

- 2/3 cup whole milk or heavy cream

- 1 large egg

- 1 teaspoon vanilla extract

- 1/2 cup dried fruit (such as raisins, currants, or cranberries) or chocolate chips (optional)

- Additional milk or cream, for brushing

- Coarse sugar, for sprinkling (optional)

Instructions:

Preheat your oven to 400°F (200°C).Line a baking sheet with parchment paper or a silicone baking mat. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt. Add the cold butter pieces to the flour mixture. Use a pastry cutter, fork, or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs. In a small bowl, whisk together the milk or cream, egg, and vanilla extract. Pour the wet ingredients into the dry ingredients. Stir until just combined. If using dried fruit or chocolate chips, fold them in at this stage. Turn the dough out onto a lightly floured surface. Gently knead the dough a few times to bring it together. Pat the dough into a circle about 1 inch thick. Use a knife or a round cutter to cut the dough into 8 wedges or rounds. Place the scones on the prepared baking sheet, spacing them slightly apart. Brush the tops of the scones with additional milk or cream. Sprinkle with coarse sugar, if desired. Bake the scones in the preheated oven for 15-20 minutes, or until they are golden brown on top and cooked through. Allow the scones to cool on a wire rack for a few minutes. Serve warm or at room temperature, preferably with clotted cream and jam.