cook, freeze, reheat

Cookery writer Shivi Ramoutar has writen two cookbooks, Caribbean Modern: Recipes from the Rum Islands and The Ice Kitchen. She’s a regular on BBC One’s Saturday Kitchen. @shiviramoutar

Pea & mint fishcakes

MAKES 6-8 PREP 20 mins plus 1 hr chilling COOK 25 mins EASY *

500g meaty white fish (cod or haddock work well)
2 tbsp vegetable oil, plus a drizzle
350g potatoes, boiled and mashed
1 spring onion, finely chopped
1 egg
1-2 tbsp breadcrumbs (optional) green salad, tartare sauce and lemon wedges, to serve

For the pea & mint pesto

100g peas small bunch of mint, leaves picked
25g pine nuts
½ lemon, juiced
3 tbsp extra virgin olive oil
½ garlic clove, crushed
25g parmesan, grated

For the crumb coating