Preheat the oven to 200°C (400°F/gas mark 6). Cut the potatoes into thick chips and spread out in a baking tin lined with non-stick baking paper. Spray lightly with oil and season with salt.

“That’s not how you eat fish fingers,” argued Pete. “You have fish fingers, chips and beans.” “I can’t fucking believe it, this is posh fish fingers,” shouted a stunned Stephen.