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Champions

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

Serves 4-6

Ingredients:

>100g cornflour

>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

Method:

>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

Serves 6

Ingredients:

>4 bacon slices, chopped

>2 tbsp butter

>2 bags frozen peas

>3 tbsp sugar

>4 tbsp mint, chopped

>Salt and pepper

Method:

>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

Ingredients

>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

Method:

>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.