Melt In The Middle Fishcake With Buttery Potatoes & Dressed Salad

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 half

Add your melt in the middle fishcake to a baking tray

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

Add the chopped 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, wash your salad

Wash your lettuce, then pat it dry with kitchen paper and roughly shred

Chop your parsley finely, including the stalks

Roll your lemon[s] with your hand on a hard surface (to release more juice) and cut in half

Combine your Dijon mustard and a squeeze of lemon juice in a bowl with a generous drizzle of olive oil

Season with a pinch of sugar and pepper and stir it altogether – this is your French dressing

Add the shredded lettuce and salad to the French dressing and toss – this is your French dressed salad

Add the chopped parsley and a squeeze of lemon juice to the cooked potatoes with a knob of butter

Season with a generous pinch of salt and pepper and give everything a good mix up – these are your lemon parsley potatoes

Cut the remaining lemon into 1 wedge per person