1. Preheat an oven to 200 degrees Celsius, or equivalent. Get three shallow dishes, and tip the flour into the first. Whisk the egg in another. Season the breadcrumbs with paprika, salt and pepper in the final dish.

2. Slice the fish into 18 equal-sized strips. Brush a baking tray with olive oil. Dip each fish strip in flour, then egg and finally breadcrumbs before placing on the tray. Bake for 20 minutes, until crisp and golden, turning after 10-15 minutes.

3. Meanwhile make the Marie Rose sauce by mixing the tomato ketchup with the mayonnaise and a squeeze of lemon juice. Taste and add black pepper if needed.

4. Bring a pan of water to a rolling boil. Add the broad beans and cook for two minutes before adding the green beans. After a further minute add the peas. Drain well after two minutes. I usually dress the mix in a little lemon juice and olive oil with a scattering of seasalt.

5. Warm the pitta breads in the oven before filling them with the fish fingers.