Soak the marrowfat peas. The evening before you intend to make the Fish and Chips, soak the marrowfat peas in a large bowl with enough water to cover. Cover the bowl and set aside overnight, or for 6-8 hours minimum.

To cook the mushy peas, drain them of the soaking water and rinse. Next add them to a small saucepan along with 400ml Water, 3/4 tsp Baking Soda, 1/2 tsp Sugar, and Salt to taste. Boil on low to medium heat for 30 minutes. If needed, after 30 minutes the consistency can be adjusted with more water to taste.

To prepare the chips, begin by taking your potatoes and peeling them (optional). Cut into even sized chips, and then soak in a bowl of cold water for 20 minutes. Once soaked, wash the starch out again.

To pre-cook the chips, heat water in a large saucepan over medium heat. Bring the water to a boil. Once it comes to a boil, add the potato chips and cook for 5 minutes. Once 5 minutes have passed, drain and immediately rinse with cold water to stop cooking. Spread the chips out evenly and pat-dry or air dry.

To fry the chips, place them in a bowl and sprinkle over 2 tbsp of cornflour. Carefully shake to distribute the cornflour evenly. At this stage you can freeze the chips for later use or cook immediately. If cooking immediately, heat oil in a Kadai or Deep Fat Fryer* to around 180C. Once the oil is hot, carefully add the chips to the oil and fry for around 3 minutes, or until golden brown and crispy. Once done remove with a slotted spoon and drain on kitchen tissue.

To make the halloumi batter, mix together flour, soda water, and black pepper into a smooth batter. You can refrigerate the batter until ready to fry or use immediately.

To fry the halloumi, cut the halloumi block into thick slices. Heat oil in a large Kadai or Deep Fat Fryer to around 180C. Once the oil is hot, carefully dip each halloumi slice into the cold batter and coat thoroughly. Carefully lower into the oil and repeat for all halloumi slices. Fry until crispy and golden brown, and carefully remove with a slotted spoon and drain on kitchen tissue.

Season everything with salt and vinegar and serve hot. More serving suggestions below.