Spiced Fishcakes With Peanut Salad And Tamarind Sauce

Preheat the oven to 220°C/ 200°C (fan)/ gas 7 and boil a kettle

Chop your potatoes (skins on) into large, bite-sized pieces, then add them 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

Add your diced pollock (unevenly sized diced pollock? Chop any larger ones into bite-sized pieces!) to a tin foil-lined baking tray with your curry powder, a small pinch of salt and a drizzle of vegetable oil and give everything a good mix up

Put the tray in the oven for 10-12 min or until the pollock is cooked through

Tip: Your fish is cooked when it turns opaque and flakes easily

Once cooked, flake the cooked pollock roughly with a fork and reserve the tray

While the fish is cooking, add your panko breadcrumbs and ground turmeric to a plate with a small pinch of salt and a generous drizzle of vegetable oil and mix it all together

Once the potatoes are fork-tender, mash them until smooth

Add the flaked pollock to the mashed potatoes with half your soy sauce (save the rest for later!), a small pinch of salt and 1 tbsp [1 1/2 tbsp] [2 tbsp] olive oil

Gently mix it all together – this is your fishcake mix

Divide the fishcake mix into 2 per person and shape into fishcakes (clean hands is the best way!)

Press the fishcakes into the panko breadcrumb mixture firmly to evenly coat

Add the coated fishcakes to the reserved tray

Put the tray in the oven for 15-20 min or until golden and crispy – these are your spiced fishcakes

Meanwhile, combine the remaining soy sauce and tamarind paste in a bowl with your red chilli relish and half your rice vinegar (save the rest for later!)

Give everything a good mix up – this is your tamarind sauce

Chop your roasted peanuts finely

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

Combine your carrot & cabbage slaw mix and shredded lettuce in a bowl with the chopped peanuts, the remaining rice vinegar, a small pinch of salt and sugar and 1 tbsp [1 1/2 tbsp] [2 tbsp] olive oil and toss – this is your peanut salad