Bistro-style fish and chips

To make the chips : Set the oven to Gas Mark 7 or 220°C. Put a baking tray in the oven to heat up, with the goose fat or rapeseed oil in it. When the fat is hot, add the potato wedges and cook for 40-45 mins, turning them after 25 mins.

Trim the fish fillets all round, then cut each one in half lengthways and then into 4 pieces crossways (into diamond shapes), so that you have 16 pieces. Mix the flour, paprika and cumin with a pinch of salt and a little pepper on a baking tray. Lightly coat the pieces of fish in the mixture.

Heat the oil in a frying pan, add the fish pieces and cook them for just over a min each side, in 2 batches. Serve with the chips and cumin salt.

To make the cumin-flavoured salt : Put sea-salt flakes, lemon rind and cumin or fennel seeds in a food processor, or pestle and mortar, and grind together to combine, but not to a fine powder.