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small handful of fresh herbs, chopped (we use parsley and dill) vegetable oil, for deep frying Method: Chop your potatoes into large chunks and add to a pan of water, then bring to the boil and then simmer until soft. Drain and let them steam dry. While your potatoes are cooking, place your fish into a large pan or frying pan, cover with milk and add your bay leaves and some black pepper. Simmer your fish very gently until it flakes apart, making sure it doesn’t boil. Drain your fish into a colander over the sink, pushing the fish down to squeeze out as much liquid as possible. Bin the bay leaves and flake the fish into a bowl (removing any stray bones).

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