Check it out! I made fish & chips from scratch today. Before 8 am, even. I made chips the easy way – using that new method I learned from Cooks Illustrated. I put them on, sliced the fish, dredged and fried it, and the whole lot took under 30 minutes and made a great many people very happy. I made a wobbly mayo to go with, using a generous spoonful of grainy dill Brassica mustard. And the mushy peas – boil peas, then mush them with a dab of butter, splash of cream, and salt and pepper. Yes, I realize it’s not authentic, but it’s yummier than most mushy peas I’ve had.