As part of National Carers Week, Gareth took part in a cooking lesson courtesy of Chef Taz Khan from London’s Community Kitchen. Watch the video here.

Ingredients

• Skinned Icelandic cod or had- dock fillet, or even canned tuna or salmon
• 2 bay leaves
• 150ml milk
• 350g Mari’s piper potatoes
• 1⁄2 teaspoon of finely grated lemon zest
• Salt and pepper
• 1 tbsp snipped chives
• 1 egg
• Flour for shaping
• 85g breadcrumbs or Paxo sage & onion stuffing mix
• 3-4 tbsp of vegetable oil

Method

1. Mix 125ml mayonnaise,1 rounded tsp roughly chopped capers, 1 rounded tsp mustard, 1 small finely chopped shallot and 1 tsp finely chopped flat leaf parsley and set aside for later.
2. Put fish and 2 bay leaves into saucepan and pour in 150 ml of milk and 150ml water onto fish
3. Cover pan and bring to boil, then lower heat and simmer
4. Meanwhile, peel and chop 350g of potatoes into even sized chunks and rinse
5. Add potatoes into saucepan with hot water. Bring to boil and simmer for 5 minutes until tender
6. Take fish out of the milk with a slotted spoon and put on a plate to rest
7. Using a colander, drain potatoes and leave for few minutes
8. Put potatoes back into pan, add tbsp of sauce, 1⁄2 tsp of lemon zest, 1 tsp chopped flat leaf parsley, 1 tsp snipped chives and salt and pepper to taste.
9. Using a fork break potato into chunks and stir so potatoes don’t stick
10. Using your hands, break fish into pieces, shape the fish mixture into six fishcakes.
11. Coat each fish in flour, then in egg, then in bread- crumbs or Paxo mix.
12. Pan fry the fish cakes in a little oil/butter.
13. Place fishcakes on a greased baking tray and bake for 15 minutes or until the breadcrumbs are just golden.

• Lemon wedge and water crest to serve
• 125ml mayonnaise
• 1 tbsp of capers, roughly chopped
• 1 tsp creamed horseradish
• 1 small shallot very finely chopped
• 1 tsp dill finely chopped

14. Serve.