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Put the 600g cut sweet potato wedges into a large bowl, add 3 dsp vegetable oil and 4-5 twists of black pepper. Stir all around. Tip the oil coated sweet potato chunks onto a baking tray lined with baking paper and spread out.

Break an egg into a mug and check it for shell before whisking up with a fork and tipping into a wide, shallow bowl. Repeat with a second egg. Don’t forget to wipe your hands.

Arrange 3 bowls in order – put 4 dsp seasoned flour in one, then put the one with the 2 beaten eggs, and then last fill with the breadcrumbs.

Take the white fish fillets from the fridge and check with a grown up for bones using your fingertips. Take one piece of fish and roll it in the flour so it is completely covered.

Move this piece of fish into the egg bowl and turn it over till it is coated in egg. Now cover eggy fish piece with bread crumbs and lift onto a second baking tray lined with oiled baking paper.

Go back to the beginning and repeat until you have all 4 pieces on the baking tray. Wash your hands when you have finished.

Using a pastry brush, drip a little extra oil over the top of the fish pieces (called drizzling) then ask a grown up to put both the sweet potatoes and the fish into a 200°C oven for 25-30 mins until both trays are cooked and piping hot. (Allow to cool a little before serving).

While the fish and chips are cooking make some tartar sauce. Tip 1 tsp capers into a mug and chop with scissors till very small. Tip into 4 dsp mayonnaise. Add chopped gherkins.

Add 3-4 grinds of black pepper and a squeeze of lemon juice then mix everything together.