Just the other week I was bowled over by Jamie’s empire chicken. I was also taken by his prediction that if you ask the British public what their favourite meals are, they’ll say “roast chicken” and “a curry”, hence his Imperial mash-up. But my mind wandered to that other pinnacle of British food, the fish and chips. What would this look like as a crossover?

As it turns out, hilarious fun. Spicy yet familiar.

Empire fish and chips (serves 2):

For the chips:

2 – 3 medium maris piper potatoes

1 teaspoon mustard seeds

1 teaspoon nigella seeds

1 teaspoon garam masala

1 teaspoon madras curry powder

For the fish:

150g plain flour

1 teaspoon cumin

1 teaspoon garam masala

1 teaspoon turmeric

1 teaspoon baking powder

1 tablespoon honey

Carbonated water (enough to make a gloopy batter, approx 300ml)

2 cod fillets

1. Preheat the oven to 200°C. Cut the potatoes into nice fat chip shapes and drop them into salted boiling water. When tender drain them and allow to steam dry a little. Toss in the spices with a big pinch of salt, toss in oil and pop in the oven for 45 minutes until crispy.
2. Meanwhile make the fish. Heat some rapeseed or vegetable oil in a pan or fryer to 180°C. Whisk up the batter ingredients and then lay the fish in the batter. Allow the excess to drip off and fry the fish for approx 8 – 10 minutes until golden brown on both sides. Serve immediately with lemon wedges.