Stephen Peel

When creating chip shop reviews, I can almost hear viewers gasp as I tuck into salt-and-pepper chips or other salt-and-pepper dishes. For as long as I can remember, salt-and-pepper dishes have been part of my regular order. Salt-and-pepper chicken, salt-and-pepper chips, ribs, prawns, and even salt-and-pepper siu mai. Over the years, some of my favourites have come from chippies in Liverpool, where the seasoning is bold, fragrant and done properly. What fascinates me now is how closely that...

“With the exception of just two of the eight chippies I visited, the mushy peas were made in-house – thick, flavourful, and with barely a hint of artificial colouring. They knew exactly how to turn a simple pea into something comforting and proper. And somehow, despite being miles from Blackpool or Bridlington, the chips were spot on – plump, crispy, and full of flavour. Whatever they’re doing with those humble Spanish spuds, it’s working.”

When we think of classic fish and chips, that golden, crispy batter encasing tender, flaky fish comes to mind. It's one of the...