Fishcake With Horseradish Slaw And Dill Potatoes

Preheat the oven to 200°C/ 180°C (fan)/ gas 6

Boil a full kettle

Add your fishcake[s] to a baking tray

Put the tray in the oven for 20-25 min or until the fishcake[s] are cooked through

Chop your waxy potatoes in half

Add the halved potatoes to a pot of plenty of boiled water with a pinch of salt and bring to the boil over a high heat

Once boiling, cook for 12-15 min or until fork-tender, then drain and return to the pot

Keep covered until serving

Meanwhile, peel and chop your apple[s] into matchsticks

Chop your dill finely, including the stalks

In a large bowl mix your Chinese rice wine, horseradish cream and mayo with a pinch of sugar - this is your horseradish dressing

Add your carrot & cabbage slaw mix and the chopped apple to the horseradish dressing and toss it all together – this is your horseradish slaw

Once the potatoes are cooked, add a knob of butter, a pinch of pepper and the chopped dill while they're still warm and mix well – these are your dill potatoes