This recipe calls for twice-cooked chips. The second fry gives them a golden colour and that deliciously crispy crust we all love. Trust us, it's worth it.
Pick up your own marinara mix or take an early morning trip to the fish markets for your oceanic favourites to make this wonderful seafood chowder. Enjoy with crusty bread.
Why get takeaway when you can make fish and chips yourself? This baked version with yoghurt tartare sauce means they're lower in fat than takeaway, too.
This traditional Vietnamese lunch is eaten by tearing off a piece of pancake, placing it inside a lettuce leaf, along with some herbs, sprouts, prawns and vegetables; it is then rolled up and dipped into a sauce.
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