Scampi and chips with peas & tartare sauce

Week 3, Friday

Serves: 4

Time: 35 minutes

Difficulty: Easy

Vegetarian swap: swap scampi for 4 fried eggs

Ingredients:

  • 500g skin-on wedges
  • 4 tbsp tartare sauce
  • 1 lemon
  • 450g jumbo scampi
  • 340g garden peas

Method

  • 1. Add the potato wedges and scampi to a baking tray and roast for around 20 -25 mins at 190c.
  • 2. At around 20 mins, add the peas to boiling water and cook for 1 minute, then drain.
  • 3. Serve the scampi, wedges and peas with a squeeze of lemon and a dollop of tartare sauce.

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