Fishcake With Remoulade Slaw & Cheat's Chive Hollandaise

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

Tip: If using an air fryer, preheat the air fryer to 160°C

Boil a full kettle

Chop your waxy potatoes in quarters

Add your fishcake[s] to a baking tray

Put the tray in the oven for 20 min or until cooked through

While the fishcake[s] are in the oven, add the chopped potatoes to a pot of plenty of boiled water 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

Meanwhile, trim, then slice your spring onion[s]

Chop your chives finely

Combine half the chopped chives with half your mayo (you'll use the rest later!), your wholegrain mustard and capers

Add most of your white wine vinegar (save a little for later!) with a generous pinch of salt, pepper and sugar

Add your carrot & cabbage slaw mix and give everything a good mix up – this is your remoulade slaw

Add a generous knob of butter to a small heatproof bowl and put it in the microwave for 30 secs or until melted

Once melted, add the remaining mayo and remaining white wine vinegar and give it a good mix up

Add the remaining chopped chives with a small pinch of salt and a pinch of pepper and sugar – this is your chivey cheat's hollandaise

Once the potatoes are tender, add a drizzle of olive oil with the sliced spring onions and a small pinch of salt and pepper – this is your warm potato salad