The Olympics are starting in London next week so why not celebrate with a few classic British dishes? I've chosen fish and chips with an unusual ingredient, Champagne; that English staple, mushy peas, made with a modern twist and sticky toffee pudding cake.
Champagne battered cod
>100g plain flour
>1/2 tsp salt
>1/2 tsp pepper
>Lemon zest from 1 lemon
>1/2 bottle Champagne or sparkling wine
>500g cod fish fillets
>2 litres vegetable or canola oil
>Combine both flours in a bowl with salt, pepper and lemon zest.
>Add in Champagne and whisk until batter is well combined.
>Double check the fish for bones, dip into batter and fry in heated oil to about 180°C for about 4-5 minutes.
>Serve with some fresh chips or wedges and minty bacon peas.
Minty bacon peas
>4 bacon slices, chopped
>2 tbsp butter
>2 bags frozen peas
>3 tbsp sugar
>4 tbsp mint, chopped
>Salt and pepper
>In a large skillet, cook off the bacon with the butter until crispy, then transfer to a plate lined with a paper towel.
>Place peas into a colander and rinse with cold water to break up the ice from the peas.
>Cook peas and sugar for 5-10 minutes. Then drain.
>Stir in mint and bacon.
>Season with salt and pepper.
Sticky toffee pudding cake
Serves 4 -6
>250g unsalted butter, softened, plus additional for greasing pan
>150g dark brown sugar
>1 large egg
>100g cup self-rising flour plus
additional for flouring pan
>100g pitted dates (5oz), finely chopped
>75g chopped pecans
>Preheat oven to 175°C (350°F)
>In a mixer, combine half of the butter with 50g of brown sugar and mix until fluffy.
>Add in the egg and flour bit by bit until well combined.
>In a saucepan bring 100ml of water to the boil and add the dates to soften for 5 minutes. Drain, chop and set aside.
>Add the chopped pecans and dates to the batter, mix again for 20 seconds.
>Line the bottom of an 8inch cake pan with parchment paper.
>Pour batter into pan and bake for about 25 minutes or until a toothpick comes out clean.
>In another saucepan add the remaining butter and brown sugar along with 50ml of water. Bring to a slow boil for 5-7 minutes or until the toffee sauce thickens.
>Remove cake from oven, cut into slices and drizzle with toffee sauce.
>Serve with some crème fraîche if desired.