Ingredients
For the sweet potato chips
30g/1oz butter
1 sweet potato, peeled and cut into thick chips
1 garlic clove, lightly crushed
1 sprig fresh rosemary
1 sprig fresh thyme
For the battered trout
100g/3½oz plain flour
2 tbsp cornflour
handful ice cubes
small bottle sparkling water
vegetable oil, for frying
1 trout fillet, skinned
For the mushy peas
30g/1oz butter
1 garlic clove, crushed
100g/3½oz frozen peas
2-3 tbsp water or vegetable stock
salt and freshly ground black pepper

Method
1. Preheat the oven to 200C/400F/Gas 6.
2. For the sweet potato chips, heat the butter in an ovenproof frying pan over a medium heat and cook the sweet potato, garlic and herbs for 5-6 minutes, or until slightly browned.
3. Transfer to the oven and cook for a further 10-12 minutes, or until the sweet potato chips are golden brown and tender. Remove the thyme and rosemary sprigs and discard.
4. For the battered trout, place the flour, cornflour and ice cubes into a bowl and whisk in enough sparkling water to make a batter the consistency of double cream (you may not need it all).
5. Fill a frying pan to a depth of about 2.5cm/1in with vegetable oil and place over a medium heat.
6. Dip the trout fillet into the batter to coat on both sides, shaking off any excess. Carefully place the battered trout into the pan and fry for 3-4 minutes on each side, turning carefully with a fish slice, until the batter is crisp and golden-brown and the fish is cooked through. Remove from the oil with a slotted spoon and drain on kitchen paper.
7. For the mushy peas, heat the butter in a small saucepan and cook the garlic for one minute.
8. Add the peas and the water or stock. Bring to the boil, reduce the heat and simmer for 2-3 minutes. Allow to cool slightly.
9. Pour the peas into a food processor, season with salt and freshly ground black pepper and blend until smooth.
10. To serve, place the sweet potato chips onto a plate, top with the fish and serve the peas alongside.