NOW TRY THIS...

cakes Small bunch of chives or parsley, finely chopped Vegetable oil for frying Buttered soft rolls, to serve Soft lettuce leaves, to serve 1/2 lemon, to serve BOIL the potatoes in salted water until cooked through - about 15 minutes. Drain well and leave to steam dry in the colander, then mash the potatoes and set aside to cool. Meanwhile, shred the smoked fish into flakes. Stir the mustard, mayonnaise, egg and half teaspoon salt into the mashed potatoes. Gently fold in the flaked fish with two tablespoons of breadcrumbs and the chopped herbs until everything is evenly distributed and holding together nicely. If you think the mix is too wet, add another tablespoon of breadcrumbs. Scoop a tablespoon of the fish and potato mixture and roll it between your palms to form a ball. Pat each ball into a flat patty (round or oblong to match the shape of your rolls) about 3cm thick, set aside on a plate and continue with the remaining mix. Sprinkle the fish cakes both sides with additional breadcrumbs. Coat a non-stick frying pan with vegetable oil and place the pan over a high heat. You want the oil very hot before you add the fish cakes. Fry them in a single layer, being sure not to overcrowd the pan, for about two minutes on each side until the fish cakes are golden brown with a good crust. Transfer to a plate lined with kitchen towel to soak up excess fat while you fry the remaining fish cakes. To serve, add the fish cakes to the rolls with a leaf or two of lettuce, some mayonnaise, salt and pepper and a squeeze of lemon. 120g butter, softened 90g caster sugar 1 egg, separated 210g spelt flour, plus extra for dusting 1/2tsp baking powder Pinch of salt 70g dried cherries (or currants or dried cranberries), chopped IN a large bowl, using a wooden spoon or an electric mixer, cream the butter with 75g of the sugar until pale and fluffy. Add the egg yolk and beat to combine. Sift the flour, baking powder and salt into the creamed butter mix, add the cherries and stir through. Mix thoroughly to combine. Cover with cling film and place in the fridge for half an hour to firm up. Preheat the oven to 180C (170C fan). Line a baking sheet with greaseproof paper. On a lightly floured work surface, roll out the dough to a thickness of 5mm and cut into rectangular shapes (each measuring approximately 7 x 4cm), using a knife. Arrange the shapes on the baking sheet, leaving a space between each biscuit, and place in the fridge for a further 10 minutes. Bake the biscuits in the oven for about eight minutes until they are just beginning to turn golden. While the biscuits are in the oven, beat the egg white until stiff. Remove the biscuits from the oven, brush with the beaten egg white and sprinkle with the remaining sugar, then bake for a further two to three minutes. Leave the biscuits to cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.