Salmon fishcakes
The more simply fish is cooked the better, we reckon. What could beat fresh fillets cooked in the oven with a knob of butter and a squeeze of lemon juice? But home-made fishcakes are simple too.

I cooked 2 salmon fillets we bought earlier in a parcel of foil and boiled about 2lbs of potatoes. Remove the skin and gently flake the salmon. Mash the potatoes well with butter and milk. Stir in the salmon and add a handful of finely chopped flat leaved parsley, a squeeze of lemon juice and salt and pepper.

Chill well before forming into fishcakes. Dip each one into beaten egg and then breadcrumbs, and shallow fry in a little olive oil. Any left over can go in the freezer for another mealtime. I've wrapped each one in clingfilm and freezed them separately - that's another meal sorted!