MAY IS FOR MOUTHWATERING

FISHCAKES WITH WATERCRESS MAYO

 Mix vibrant green watercress into mayonnaise and turn a simple fishcake recipe into something special.

Preparation time: 1 hour

Cooking time: 25 minutes

• 300g/10½oz smoked fish from a sustainable source
• 250ml/8fl oz milk
• 1 bay leaf
• 6 peppercorns
• 1 tbsp olive oil, for frying
• Large bunch spring onions, chopped
• 400g/13oz mashed potato
• ½ lemon, zested
• 2 eggs
• 125g/4oz breadcrumbs
• Salt and pepper

FOR THE MAYO:

• 3 tbsp light mayonnaise
• A handful of watercress
• 2 tbsp capers, chopped
• Salt and pepper

1. In a small pan, poach the fish in the milk with the bay leaf and peppercorns for eight minutes, or until opaque and flaky. Remove from the heat and drain well. Flake.

Meanwhile, heat 1 tsp oil in a frying pan. Add the spring onions and