Homemade Cheddar, Mustard and Lemon Fishcakes

While the potatoes cook, pop the remaining garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it. Roast the parcel in your oven until soft, 10-12 mins.

Grate the Cheddar cheese. Zest and quarter the lemon into wedges. 

In a medium bowl, combine the sugar and olive oil for the dressing (see pantry for both amounts) with the juice of half the lemon. Season with salt and pepper. 

Quarter, core and thinly slice the apple (no need to peel). Add it to the lemon dressing, then set aside.

Once the potatoes and fish are cooked, drain and allow to steam uncovered for 2 mins. Return to the pan, off the heat.

Mash together, ensuring the mixture isn't too smooth so that some small chunks of potato remain.

Stir in the mustard, cheese, breadcrumbs and salt (see pantry for amount) and a pinch of lemon zest. Season with pepper and mix together.

Allow the mixture to cool slightly, then shape into 2cm thick patties, 3 per person. 

Transfer the fish cakes to a large, lightly oiled baking tray.

Drizzle with oil, then bake on the top shelf of your oven until golden, 24-26 mins. Carefully turn halfway through.

Meanwhile, once the roasted garlic has cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork.

In a small bowl, combine the roasted garlic and the mayo (see pantry for amount). Season with salt and pepper.