Tuesday – Fab Fish Cakes

I can hear the groaning – boring, boring – these are the easiest I've ever made, the tastiest and above all the quickest - time is of the essence.

You've baked your salmon – 400g – slightly less than the recipe so use 650g of mashed potato - it doesn't have to be exact. Personally I'd use just slightly less of the flavourings and seasoning.

You baked your potatoes on Sunday – weigh two/three large potatoes and bear in mind that you're about the peel them. Do not discard the skins and leave a small amount of potato on them. To achieve lump free mash put the cooked potato through a ricer – this is not compulsory – some people I know like lumpy mash!

Fishcakes

(a la The Ivy)

(makes 8 – freeze what you don't use)

800g dry mashed potato, no cream or butter added

650g salmon fillet poached in fish stock and flaked

2 tbsp tomato ketchup

2 tsp anchovy essence

3 tsp English mustard

salt and black pepper

Plain flour for coating

Mix together the potato, half the salmon, the ketchup, anchovy essence, mustard and seasoning until smooth. Fold in the rest of the salmon. Mould the mixture into 8 round cakes and refrigerate.

When you're ready to serve preheat the oven 180fan/200c/gas 6. Lightly flour the fishcakes and fry them until they are coloured on both sides. Bake for 10/15 minutes.

Potato skins

Arrange your skins on a non-stick baking tray, sprinkle with grated cheese.

I'd serve with petit pois or a mixture of peas and sweetcorn if only because it is, after all, fish, chips and peas.

I'd serve with small bowls of sweet chilli sauce.