“Fish” & Chips with tartare sauce & mushy peas
Making your own creamy mayonnaise is really easy. The taste will leave you wondering why mayonnaise was ever made with eggs! I strongly recommend using a hand stick blender for this recipe:
Makes a 227 g (8 oz) JAR
120 ml (1/2 cup), unsweetened soy milk, 1 tsp apple cider vinegar, 1 tsp lemon juice, 240 ml (1 cup) rapeseed oil, pinch sea salt and white pepper.
Simply combine the milk, vinegar and lemon juice in a tall jug. Now, whilst blending, gradually drizzle in the oil. Keep blending until you’ve added all the oil and you have a creamy mayo-like consistency. Add seasoning to taste. This mayonnaise can be stored in sealed containers in the fridge for around a week.
Recipe excerpted with kind permission from the newly released Vegan 100 by Gaz Oakley (Quadrille, £20) Photography © Simon Smith.
250 g (1 cup) vegan mayonnaise (shop-bought or you can make your own, see above).
5 medium Maris Piper potatoes
approximately 1 litre / 4 cups sunflower oil
excess water removed
olive oil, for frying
mushy, then stir in the mint and a pinch of seasoning. Keep warm until ready to serve.
4 minutes, then transfer to a plate lined with kitchen paper to drain
off excess oil. Sprinkle with salt. Remove the chips from the oven,
serve with the tofu fish, mushy peas and tartare sauce.