One of the original fusion foods, a version of fried fish, pescado frito was said to have been brought to Britain by Jewish immigrants from Spain and Portugal and at the same time (around 1860) fried chips were introduced from Belgium or France. The love of fish and chips reached its peak in the 1930's when there were 35,000 shops, but this number has gradually declined, partially due to the arrival of other takeaways including Chinese, Indian and Italian. During the 1950's a wave of immigration from Hong Kong’s New Territories led to traditional chip shops being taken over by Chinese chefs and it’s from here we’ve got our inspiration for this month’s food truck recipe.

• Cumin Chilli Salt: cumin, chilli, paprika, Sichuan pepper, salt
• Soy Egg Spices: bay, star anise, ginger, fennel
• Chilli Sauce Spices: red bell pepper, chilli, garlic, Kashmiri chilli, onion
• Tartare Sauce Spices: chives, white SESAME, green bell pepper, Sichuan pepper
• Pea Spices: white SESAME, black SESAME, red bell pepper
• Batter Spices: white SESAME, black SESAME, chives, white pepper, ginger
• Curry Powder: coriander, cumin, black pepper, fenugreek, turmeric, ginger, yellow MUSTARD, green cardamon, cinnamon, cloves, chilli, star anise, Sichuan pepper, fennel, cassia

Allergens are listed in CAPITALS
May contain traces of celery

• 4 x 120g firm-fleshed white fish fillets (eg sea bass, cod, haddock etc)
• 1 bunch of spring onions
• 1 small onion
• Fresh ginger
• 2 cloves of garlic
• 300g peas (fresh or frozen)
• 75g mayonnaise
• 4 eggs (any size)
• 175g self-raising flour
• 65g cornflour
• 120ml vinegar (rice or white wine vinegar is best)
• 30g sugar
• 1 tbsp tomato puree
• 80ml soy sauce (any type)
• 270ml lager, beer, carbonated water or just use cold tap water
• Oven chips (chunky home-style are best, or make your own) to serve
• Oil for frying (sunflower or vegetable oil is best)