Serves: 4

3 large sweet potatoes, scrubbed really well and cut into big wedges
3 tbsp olive or vegetable oil
400 g white fish fillet – the thicker the better, cut into 4cm strips
3 x 35 g packs low salt crisps
3-4 tbsp Tracklements Tomato & Pepper Ketchup

Preheat the oven to 180C/350F/gas mark 4.

Put the sweet potatoes into a heavy based baking tray. Drizzle with the oil and mix to make sure they are all coated. Cook for 35–40 minutes, turning occasionally, until golden at the edges and cooked through.

Meanwhile, break the crisps into small pieces with a rolling pin and pour into a large shallow bowl.

Put the Tomato & Pepper Ketchup into another bowl.

Dip the fish strips first into the ketchup and then into the crisps, using your hands to rub in the ketchup and to help squash the crisps onto the fish so that they are thoroughly covered.

Put the coated fish onto a lightly greased baking tray and bake alongside the sweet potato chips for 5-7 minutes – until cooked through and crisp on the outside.

Serve the fish with the sweet potato chips and peas.