A fishcake post script

Here's my variation on The Ivy's fishcake recipe.

Stuff it!

In this case with a cheese that will melt, for example, taleggio – an Italian soft cheese with a crust. It smells strong but is quite mild and has a fruity tang to it. I use taleggio in arancini instead of mozzarella - it's personal taste.

Cut a slice of cheese 2x3 cms and squidge it into a square. This is easy to do provided you do this straight from the fridge – if you leave it lying around it won't work, as fast as you try to cut it it will stick to your knife.

Divide the mixture into 8 round cakes as per the recipe and stuff the middle of the fishcake with the square of cheese, seal and mould, then fridge to chill.

When you're ready to serve pre-heat 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.

The finished fishcake looks like this :

You might even convert the fish sceptics!