Posh Fish and Chips


A healthy version, rather than ‘posh’, here we use cod, but any fish will do in this dish.

Dawn: I love the bright orange! Is that sweet potato?

Andrew: It is! Actually it is sweet potato wedges rather than chips per se.

Dawn: And the posh bits?

Andrew: Ah! You’ll see!


Serves 2

1 large or 2 medium sweet potatoes, washed and sliced into wedges

2 pieces of cod fillet, skin on

1 small chorizo, chopped into small cubes

1 portion of puttanesca sauce ( see https://forfoodlovers.wordpress.com/2013/12/13/pasta-puttanesca but leave out the tomatoes)

Cumin seed

Salt and pepper for seasoning

Olive oil for frying


  • In an oven at 200ºC/Gas Mark 6, place a baking tray with the sliced sweet potato wedges, drizzled in a little olive oil, and sprinkled with a few cumin seeds.
  • Season well. Cook for 25-30 minutes, turning part way through so evenly cooked.
  • After about 15 minutes, heat a little oil in a pan, and cook the fish, skin side down.
  • Turn after 5-7 minutes, then scatter the cubed chorizo into the pan.
  • The chorizo will crisp up while the fish continues to cook.
  • When cooked through thoroughly, plate up the dish.
  • Arrange a few slices of sweet potato in a fan shape, place the fish below, scattering the chorizo on and around the fish. Place a generous spoonful of the puttanesca sauce alongside the fish.

Dawn: The puttanesca makes a pungent alternative to mushy peas doesn’t it?

Andrew: The chorizo allows for a bit of crispy bite, and if you wish adds some orange to the oil, which can also be drizzled over the fish.

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Sweet Potato Cakes


We love sweet potatoes in the Love Food kitchen, and this was an experiment, based on traditional potato cakes and rosti.

Dawn: All excellent accompaniments. These have wonderful colour. Is that leek that I spy there?

Andrew: You can see it there, and there is a little red onion too.


Makes 4

One large sweet potato

One leek

Half a red onion

One egg to bind (optional)


  • Grate the sweet potato, or put through the food processor.
  • Either finely chop or grate the leek and red onion
  • Place all the vegetables in a bowl and leave for half an hour.
  • A lot of liquid will come out of the sweet potato. Drain will, and squeeze out in some kitchen towel.
  • Return to the bowl, mix in the egg if using and season with salt and pepper.
  • Take a handful, shape into a ball between floured hands and press down so about 1.5-2 cm thick.
  • Repeat with all of the mix.
  • Heat a large pan, add a little olive oil and fry for 5-7 minutes on each side. Turn carefully so they don’t break up.
  • Serve immediately.

Andrew: These are excellent with any meat dish or with a salad are a filling lunch.

Dawn: And if you vary your seasonings, such as garlic or chilli, you can give a real kick to the cakes!

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