Preheat oven to 200°C.

Cut the salmon into roughly 3cm thick fish fingers.  Place onto lined baking tray.

Cut the sweet potato into 1cm thick chips and place onto baking tray.

Smother the top and sides of each fish finger in mayonnaise.  Sprinkle the breadcrumbs over the top and pat down with your fingers.

Bake in the oven for 15 minutes, then if needed crank the heat up to 220°C and turn on the grill to give the fish and chips a final crisp.  Remove once golden and cooked through.

PEA PUREE

Blanch the peas in boiling water for 3 minutes, drain then blitz in a food processor along with the lemon juice and butter until smooth.  Season well with salt and pepper.