Fish and chips are more than just a meal in the UK - they're a national institution wrapped in nostalgia. One of the most popular foods in every UK household, the dish is served on every occasion.

While the recipe is mostly the same with battered and deep-fried white fish (typically cod or haddock) served with thick-cut chips, a food expert has suggested adding a "unique ingredient" that will make it "tastier". A recipe shared by Hello Fresh has given the traditional food a "cheeky twist" and it requires only two ingredients that are easily available at home. According to the experts, adding cucumber raita to the dish will add a wonderful taste to the dish.

•Red Potato, chopped 1 pack

•Ras-el-Hanout 1½ tsp

•Cucumber, grated ½

• Flour 1 tbsp

•Mint, chopped ½ bunch

• Tilapia Fillet 2

•Natural Yoghurt 1 pot

Set your oven to preheat at 200 C. Cut the red potato into chunks, keeping the skin on for extra nutrition. Spread the pieces on a baking tray, drizzle with olive oil, and season generously with salt and black pepper. Roast on the top shelf of the oven for about 25 minutes, or until they're golden and crispy.

Start by peeling the cucumber, then slice it in half lengthwise twice to create quarters. Carefully trim along each piece to remove and discard the seeds. Grate the cucumber and place it in a colander over the sink to allow the excess water to drain off.

Pluck the mint leaves from their stalks, discarding the stems, then finely chop the leaves. Stir two-thirds of the chopped mint into the yogurt along with the grated cucumber. Season with salt and black pepper to taste.

Stir together the ras-el-hanout and the flour with a pinch of salt and black pepper. Coat the fish on all sides with the mixture.

Heat a splash of olive oil in a non-stick pan on high heat. Place your fish away from yourself into the pan (to avoid sputtering). Cook on one side for 2 mins, then gently turn over to cook for a further minute.

Take your potato out of your oven and divide between your plates. Lay your moroccan spiced fish on top and pour over any juices from the pan. Spoon on a good dollop of cooling cucumber raita and garnish with your remaining mint.