22

I absolutely love a chippy tea, and this wrap is my homemade version that honestly hits every single note. Crispy fish fingers, chunky chips, crushed peas and curry sauce – all wrapped up tight so you get a bit of everything in every mouthful. It’s such a simple idea but it just works so well.

At £2.10 each it’s a proper budget treat and it’s part of my eat well for £4 series. I use Aldi’s big frozen fish fingers which are brilliant, and the Mayflower curry sauce which you can find in most supermarkets or in B&M and Home Bargains.

The little trick with the peas is to crush them slightly with a fork – not essential, but it stops them rolling out of the wrap and means you get them in every bite rather than them all falling out at once!

---

How to make a fish finger wrap with chips and curry sauce:

Scroll down for the full recipe card and ingredient list.

1. Peel and cut the potato into chunky chips, then air fry until cooked and golden – season with salt while they’re still hot

2.Cook the fish fingers as per the packet instructions – I air fry mine

3. While everything is cooking, microwave the peas until hot then crush them slightly with a fork

4. Mix the Mayflower curry powder with water as per the packet instructions to make the curry sauce

5. Microwave the wrap for 10 seconds to soften it so it’s easy to fold without tearing

6. Lay the wrap flat and layer up the sauce and peas

7. Then add on the chunky fish fingers

8. Then add on the chips, salt and pepper

9. Then tightly wrap it

10. Serve and enjoy!