Levi Roots' spicy fishcakes

Forget ordering a takeaway tonight, as Levi Roots has your Friday dinner sorted with his spicy fishcakes!

Serves: 4


200g (7oz) floury potatoes (such as King Edwards), peeled and cut into large chunks

500g (1lb 2oz) skinless white fish fillet, such as cod, haddock or pollock

1 red chilli, deseeded and finely chopped

3 tbsp finely chopped fresh coriander

3 spring onions, green parts only, finely chopped

2.5cm (1in) piece of fresh root ginger, peeled and grated

½ garlic clove, finely chopped (optional)

Finely grated rind of 1½ limes


1 large egg, beaten

2 tbsp lime juice

100g dried breadcrumbs

1–2 tbsp olive oil

To serve

4 lime wedges

Mixed leaf salad (optional)


  1. Put the potato chunks into a saucepan of water and bring to the boil, then reduce the heat and simmer for about 10 minutes or until tender. Drain well.

  2. If you have a steamer, steam the fish in it above the simmering water of the potatoes – the fish is cooked when the flesh just flakes when tested with the tip of a knife. Otherwise, while the potatoes are cooking, poach the fish in a saucepan of gently simmering water or milk for about 5 minutes (or cook in a microwave).

  3. Leave the fish to cool slightly, and when cool enough to handle, check it for bones and break into rough flakes.

  4. Put the breadcrumbs on a plate

  5. Mash the potatoes and then mix with the chilli, coriander, spring onion greens, ginger, garlic (if using), lime rind and 1 teaspoon salt. Add the beaten egg to the mixture to bind it.

  6. Pour the lime juice over the flaked fish, then sprinkle on a little salt and gently stir it around with your fingers to season the fish well.

  7. Gently stir the flaked fish into the potato mixture. Form into 4 fishcakes, about 4–5cm (1½–2in) thick.

  8. Pat them on both sides with the breadcrumbs, then put on a clean plate, cover loosely and leave in the fridge for 30 minutes to firm up a little.

  9. Heat the oil in a frying pan over a medium–low heat. Add the fishcakes and cook for about 3 minutes on each side until the outside is nicely brown and they are hot all the way through. Serve with lime wedges and, if having them for lunch or supper, a salad.

Phil Vickery's mince pies with streusel topping

It’s just six weeks until the big day and Christmas just wouldn’t be complete without a mince pie. In fact, last year a record 220 million were sold in the UK during the festive season and Which? has just announced that Asda serves the nation’s favourite supermarket mince pies.

But if you fancy homemade rather than shop bought, Phil Vickery is serving up his mince pies. Plus he’ll have a twist on the classic with his festive mince pie muffins!