Homemade Mixed Fish & Chips with Lemon-Dill sauce

Boil plenty of water in a saucepan. Carefully transfer 1 egg per person to the water and boil for 8 - 10 minutes. Rinse the egg under cold water, then remove the shell and cut the egg into quarters. In a salad bowl, combine the mustard with the white wine vinegar and stir in the honey and extra virgin olive oil. Halve the cherry tomatoes, cut the cucumber into crescents, and transfer to the salad bowl together with the lettuce and boiled egg. Season to taste with salad and pepper.

Did you know... eggs are one of the few ingredients that are rich in vitamin D, which aids with calcium absorption. Many of us however don't get enough vitamin D, particularly during the darker winter months.

Meanwhile, finely chop the dill. Zest and juice half of the lemon. Cut the rest into wedges. Combine the dill with the mayonnaise, lemon juice and zest. Season to taste with salt and pepper.

Pat the fish dry with kitchen paper, then season with salt and pepper.  Transfer the cold water from the freezer to a large bowl along with the flour, baking powder, 1/2 egg per person, then beat well into a smooth batter (see Tip). Heat the sunflower oil in a large frying pan over medium-high heat.

Tip: if the batter is too thick, add another splash of cold water; if it's too thin, add extra flour.

Put some kitchen paper on a large plate, ready to soak up any excess oil from the fish after frying. The oil is hot enough once it starts to bubble. Coat the fish in the batter, then place them carefully in the frying pan and fry for 3 - 4 minutes on each side. The fish is done once it has a golden brown crust.