For the fishcakes

450g white potatoes (we used maris piper)
300g fish (we used 80g smoked haddock and 220g cod but you could other fish such as salmon)
150ml milk
optional: 1 tbsp chopped flat leaf parsley
optional: 1 tbsp capers, roughly chopped
optional: 1 tsp dill, chopped
optional: zest and juice of 1 lemom
salt and pepper to season
1 egg yolk

2 eggs, beaten
40g seasoned flour
100g breadcrumbs

4 tbsp oil for frying

For the relish
4 tbsp mayonnaise
Juice of ½ lemon
1 tbsp capers, roughly chopped
1 tsp horseradish
1 tsp Dijon mustard
½ small shallot, finely chopped
1 tbsp flat leaf parsley, finely chopped
pinch of sugar
salt and pepper to season

• Peel the potatoes, cut into evenly sized chunks. Place in a large pan, cover with cold water and add a generous pinch of salt.  Bring to the boil then simmer for 10 minutes until tender but no falling apart.  Drain and mash roughly – you want lumpy rather than smooth mash
• While the potatoes are cooking, cook the fish. Place the fish in a frying pan, pour over the milk and top up with water until the fillets are just covered.  Simmer for 4 minutes, then take the pan off the heat and leave to cook in the residual heat for 5 minutes.  Once cooked (the fillets will flake when touched), drain, skin and flake into large flakes and add to the potatoes
• Add in the parsley, capers, dill and lemon and season with salt and pepper. Add in the egg yolk and stir together.
• Form into 4 large or 8 smaller fishcakes.
• Line up 3 bowls, one containing seasoned flour, one the beaten egg, and the third the breadcrumbs. Dip each fishcake into the flour, egg and breadcrumbs in turn until well covered.  Place in fridge to firm up for at least half an hour *Note that the fishcakes can be made up to this point a day ahead or frozen at this stage.
• While the fishcakes rest, make the relish:  place everything in a bowl and stir together.  Check the seasoning and adjust with more lemon / salt and pepper
• Preheat the oven to 180*c. Place the oil and butter in a large frying pan and heat until the butter foams.  Fry the fishcakes for 2-3 minutes on each side, until crisp and golden, then transfer to the oven for 10 minutes to finish.

CHEESY POTATO CAKES (Makes 4-6)

 400g floury potatoes such as maris piper
75g cheddar, grated
optional: 1 tbsp cream cheese
handful chopped chives / spring onions
salt and pepper
optional: 1 tsp mustard
optional: handful chopped fresh herbs
olive oil for frying
Optional extras:  chopped broccoli, fried onion, sweetcorn, chopped pepper, mozarells

to coat

plain flour
2 eggs, beaten
100g breadcrumbs

• Peel and boil the potatoes, until soft, then mash. Allow to cool then place in a bowl
• Add the cheddar, cream cheese, chives (and mustard and herbs if you are using them). Season well with salt and pepper and stir until well combined.  Form into cakes then dip each cake in flour, beaten egg and then breadcrumbs. Cover and leave to set up in the fridge.  *You can freeze the cakes at this stage.
• Preheat the oven to 200*c. Place some oil in a large frying pan, then fry the cakes for a couple of minutes on each side until crisp, then transfer to a baking sheet and finish in the oven for 10 minutes