Fish and chips are, well, fish and chips, but if you’re in France and cooking an evening meal why not put a spin on the traditional and try them with La Difference. We used Ray for the fish, bought frozen and quite inexpensive in the local Auchan supermarket. The chips were in fact chunky cut from locally grown potatoes – scrubbed and the skin left on – and of course green ‘French’ beans instead of the baked beans normally provided by Heinz &Co. The fish was, as I said, the ‘wings’ of the ray baked slowly in the oven in olive oil and a little butter. Butter and oil is the only way to bake or fry fish properly. The chunky chips were cooked in the same oil and butter mix and were coated in garlic salt…