IF you're fed up with plain old fish and chips, here's a recipe from Nigel Smith, chef patron at the Feilden's Arms, Mellor Brook, which contains basic ingredients prepared and presented in a mouthwatering way.

Skate wing, pan fried with deep fried potatoes and poached egg

Ingredients:

1 skate wing, approximately 7-8oz in weight (on the bone)

1 whole egg

Seasoning

2oz butter

Splash of olive oil

Juice of half a lemon

For the deep fried potato:

1 potato, peeled and diced into 2in pieces

Splash of olive oil

I tsp chopped parsley

2oz butter

To cook the skate wing:

Add the splash of olive oil to a pan and when hot add the butter. Immediately add the skate wing and seal golden brown on both sides.

Place in a hot oven for approximately 7-10 minutes until the skate starts to slightly leave the bone. Remove from the oven, leave to one side and remove from the bone. Open the flesh side and season with salt and pepper and some lemon juice. Keep warm.

Method for perfect poached eggs:

Place a large deep pan containing water, salt and a good couple of capfuls of white wine vinegar onto the stove. Bring to the boil, drop the egg into the water and spoon around the egg so the white covers the top. Cook for 2-3 minutes until it is set. Remove and drain well, cutting any excess egg white off the poached egg with a pair of scissors.

To cook the deep fried potato:

Place the potato into a deep fat fryer and cook until lightly golden at 185C for approximately 10-15 minutes. Remove from fryer and drain well. Place a splash of olive oil into a pan with butter. When hot, add potatoes and cook until golden brown. Season with salt and pepper and chopped parsley.

To assemble the dish, place the potato on to the centre of the plate, place the skate on top and add the poached egg.