Ingredients

• 500ml/17½fl oz milk
• 700g/1lb 8oz smoked haddock fillets
• 450g/1lb floury potatoes (such as King Edward or Maris Piper)
• peeled and cut into chunks
• 4 tbsp capers
• drained
• roughly chopped
• 60g/2½oz gherkins
• roughly chopped
• 75g/3oz shallots
• peeled
• finely chopped
• 4 tbsp fresh flatleaf parsley
• 50g/2oz plain flour
• 2 free-range eggs
• beaten
• 75g/3oz dried panko breadcrumbs
• vegetable oil
• for deep frying
• salt and freshly ground black pepper
• 75g/3oz caster sugar
• 2 red chillies
• roughly chopped
• 2 plum tomatoes
• roughly chopped
• 8 lime leaves
• 2 lemongrass stems
• tough outer leaves removed
• finely chopped
• 25g/1oz roughly chopped fresh ginger
• 2 garlic cloves
• peeled
• left whole
• 1 banana shallot
• roughly chopped
• 4 tbsp Thai fish sauce (nam pla)
• 40ml/1½fl oz sesame oil
• 50ml/2fl oz dark soy sauce
• 2 tbsp clear honey
• 3 limes
• juice and zest
• 110g/4oz crème fraîche
• 25g/10z watercress
• 3 tbsp rapeseed oil
• 1 tbsp sherry vinegar
• 1 tsp Dijon mustard

Directions

• For the haddock cakes
• bring the milk to a simmer in a heavy-based pan and add the haddock fillets. Cook over a low heat for 3-4 minutes
• or until the fish is cooked through
• then remove from the pan and set aside to cool slightly. Discard the milk.
• Remove the skin from the haddock fillets and flake the flesh into a bowl
• discarding any bones.
• Meanwhile cook the potatoes in a pan of boiling salted water for 15 minutes
• or until tender. Drain
• then return the potatoes to the pan and cook for one minute to drive off any excess moisture. Pass the potatoes through a ricer or mash well in a bowl. Mix the flaked fish into the mashed potatoes.
• Add the capers
• gherkins
• shallots and parsley to the fish and potatoes and mix well to combine. Season with salt and pepper.
• With slightly damp hands
• divide the mixture into eight equal portions and shape each portion into a small cake. Dredge each cake in the flour
• then dip into the beaten eggs and then roll in the breadcrumbs to coat. Place the fish cakes onto a plate
• cover with cling film and chill in the fridge for one hour
• or until set.
• Half-fill a deep
• heavy-based pan with vegetable oil and heat to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Fry the fish cakes in small batches for 3-4 minutes
• turning them over halfway
• until golden-brown and cooked through. Remove with a slotted spoon and drain on kitchen paper.
• For the chilli jam
• heat the sugar in a heavy-based saucepan over a medium heat until it melts and forms a golden-brown caramel. (Do not stir and keep an eye on it so that it doesn’t burn.)
• Blend all of the remaining chilli jam ingredients
• except the crème fraîche
• in a food processor to a smooth purée.
• Once the sugar has caramelised
• pour in the puréed chilli jam mixture and stir well. Bring the mixture to the boil
• then reduce the heat and simmer for 4-5 minutes
• or until sticky and jam-like. Remove from the heat and set aside to cool.Once the chilli jam mixture has cooled
• stir in the crème fraîche until well combined.
• Place the watercress in a medium glass bowl and the oil
• vinegar and mustard in another and whisk. Just before serving pour over the dressing and mix.
• Serve the fishcakes with the chilli jam and the watercress salad on the side.