Spicy Smoked Salmon Fishcakes with Lemon Roasted Fennel and Dressed Leaves

Cut the very top small stalky bits off your fennel and thinly slice these (and keep to the side for later). Cut your fennel bulb in half lengthways from the root to the top, then cut out the root from the middle. Cut each half into four pieces (see pic), then put them on a baking tray. Drizzle over 1/2/2 tbsp of oil, ¼/½/½ tsp of salt and a good grind of pepper. Zest the lemon (and keep to this to the side for later). Squeeze a quarter of your lemon juice over the fennel and put in the oven to cook for 15-20 mins, then remove and cover in tin foil to keep warm. Tip: The fennel doesn't have to be boiling hot when served, just warm!

Meanwhile, put your smoked salmon fillet into a bowl, peel off the skin and discard. Using two forks, pull the salmon fillet apart into small flakes (see picture). Chop your chives into small ½cm pieces (use scissors to do this if you want!), slice your chilli in half lengthways, remove the seeds and finely chop. Add your chives and half your chopped chilli to your bowl along with the lemon zest. Tip: Use less chilli if you're not that keen on spice!

Once the potatoes are cooked, drain them in a colander and leave them for 2 mins to allow the steam to escape before putting them back in your pot. Put them back on medium heat and leave them for 30 seconds so they dry out. Tip: You don't want your fishcakes too wet! Grind in some black pepper and a pinch of salt and mash your potatoes. Once mashed, put them in your bowl with the salmon mixture. Squeeze in another quarter of lemon juice and then mix everything together. Tip: If you can do this with your hands, then do, but if it's too hot, just use a spoon!

Allow the potato and fish mixture to cool in the bowl while you make your carrot ribbons! Peel your carrot/carrots, cut the very top and bottom off, then pull a vegetable peeler lengthways along the carrot to make long thin ribbon strips (if you used a knife they would be too thick). When it becomes too tricky to peel anymore of the carrot, just eat the rest of it as a pre-dinner snack!

Once the potato salmon mixture has cooled slightly, form it into eight/twelve/sixteen small fishcakes with your hands, making sure it is squashed together well. Tip: This will make frying them easier!

Mix together your remaining lemon juice with 2 tsp of mustard, your remaining chopped chilli (if you like things spicy!) 2 tbsp of oil and a pinch of sugar (if you have it). Sprinkle in ¼/½/½ tsp of salt and a good grind of pepper and mix together with a fork… your dressing is made!

Put a frying pan on medium heat with 2/3/4 tbsp of oil. Once hot, carefully add your fishcakes to the pan and cook them for 3 mins on each side, until golden. Then remove them to a plate covered in kitchen roll.