Preheat the oven to 200°C (400°F/gas mark 6). Cut the potatoes into thick chips and spread out in a baking tin lined with non-stick baking paper. Spray lightly with oil and season with salt.

Eat Well for Less' healthier and cheaper take on fish and chips. Cornflakes are the star of the show! Each serving provides 519 kcal, 42g protein, 63g carbohydrates (of which 6g sugars), 10g fat ...

The trick here is to use a batter made from egg that is oven-baked with the chips for a lighter take on this take-away favourite. Each serving provides 419 kcal, 40g protein, 47g carbohydrate (of ...

Regarding fish fingers (Col8 Wednesday), Odille Esmonde-Morgan of Bridgewater (Tas) believes they come from the handfish, a ...

5. Transfer to the lined tray (at this stage you can freeze the fish fingers, so feel free to double up and have some extras ...

Whether you prefer your fish fingers smothered in ketchup, accompanied by a plate of chips and peas or wedged in between two pieces of buttered white bread – they are comfort food at its finest.