To'fish (Tofu) & Chips

1. Preheat the oven to 200°C, fan oven 180°C, 400°F, Gas Mark 6.
2. Peel the potatoes and cut into chips. Bring a large pan of lightly salted water to the boil and cook the cut potato for 5 minutes.  Drain the potatoes and dry really well with kitchen paper. Toss in 4 tbsp olive oil.  Spread out onto a non-stick baking tray and cook in the oven for 30 minutes, turning halfway through the cooking time.
3. While the chips are cooking, cook the peas in a pan of boiling water for 5 minutes. Drain well and tip into a food processor with the crème fraiche, then blitz until well combined. You could also mash it all together with a fork. Return to the pan and heat gently just before serving.
4. Pat the Tofoo once more until very dry. Dust with the seasoned plain flour.
5. Mix together the self-raising flour and seaweed  then slowly whisk in the ale.
6. Whisk until the batter is smooth and creamy.
7. Heat about 8cm oil in a pan to 180°C If you do not have a thermometer, add a square of bread to the oil. When it sizzles the oil is ready. Take a piece of Tofoo and dip in the batter to coat evenly, then carefully lower into the hot fat and cook for 2 to 3 minutes until golden and crispy. Repeat with the other 3 pieces.
8. Serve the battered Tofish with chips and a spoonful  of peas. Don’t forget the lemon wedge for a squeeze of sharpness.

• Cutting the Tofoo into fingers to  make crispy goujons
• Adding fresh mint to the peas

Recipe by The Tofoo Co.