Cod and crispy bacon with a mushy pea mash. Delicious!

This serves 1 so double up for 2.

Put the oven on 200c and boil the kettle. Peel the potatoes and chop up in to small chunks. Put the peas into the pan and cover with boiling water. Boil for a couple of minutes. Drain. Add the potatoes to the pan and boil til tender.

Line a small baking tray with tin foil and drizzle over a little oil. Add 2 pieces of back bacon to the tray and put in the oven for 5 minutes. Season the cod with salt and pepper and add to the tray. Roast for about 10 minutes.

When the potatoes are done, season with salt and pepper, add a knob of butter and a splash of milk, the drained peas, chopped up mint and mash well.

Put the mash on a plate and add the cod, placing the pieces of bacon on top.  Enjoy with a little rocket salad drizzled with olive oil and a little more chopped mint, a few thin slices of red chilli, and a squeeze of lemon juice.