Shorter days and chilly weather call for quality comfort food. For many, the fish-and-chip dinner – a famed British Friday-night staple – epitomises this, and Aimee Ryan’s Beer-Battered Tofish and Chips recipe is a vegan alternative that not only looks the part but tastes it too.

1. Rinse the chips in cold water to remove excess starch. Add them to a large pan of cold, salted water and bring to the boil, then lower the heat and simmer for 5–8 minutes until just softened. Drain, pat dry and arrange on a baking tray. Refrigerate for at least an hour or, covered, overnight.

2. Next, make the mushy peas by melting the butter in a small saucepan over medium heat. Add the peas and cook for 5 minutes until soft. Add the mint and vinegar and, using a potato masher, crush the peas until mushy. Season, then place a lid on the pan to keep them warm.

3. To cook the chips, heat the oil to approximately 180ºC and carefully add the potatoes. Cook for 4–5 minutes, or until they are crisp and golden. Use a slotted spoon to carefully remove the chips from the oil and drain on some paper towel. Season generously with salt.

4. Whilst the chips are cooking, prepare the Tofish. Cut the block in half horizontally, then create fillet shapes, triangles or just rectangles. Using scissors, cut the nori sheet into matching shapes, so that it sits neatly on top of the tofu. This will resemble fish skin and also adds a fish flavour. Squeeze half a lemon over the tofu pieces then pat the nori shapes on top, so they’re fairly secure.

5. Use the same pot of oil as you used to fry the chips, and reheat it until it’s reached approximately 160ºC. Make the batter by whisking together the flour, cornflour and ale, then season. Dip the tofu shapes into the batter and then carefully transfer them to the hot oil. Cook for 3–4 minutes, or until golden brown. Remove from the oil with a slotted spoon.

6.Sprinkle the Tofish with salt and vinegar and serve with the chips and peas.