Vegetarian recipe ideas
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Boil the potatoes in salted water until tender, then drain well and mash or push through a potato ricer into a bowl.
Cook the spring onions in a knob of butter in a frying pan with seasoning until soft. Cool.
Put the smoked haddock in a pan, add just enough water to cover, then bring to a simmer. Cook for 3-4 minutes, then drain well. Leave to cool a little, then flake into big chunks, discarding any skin and bones.
Stir the spring onions into the mashed potatoes, then taste for seasoning. Beat in the mustard and gently fold through the haddock and herbs. Form into 4 cakes and chill for 20 minutes.
To make the salad, put the peas in a colander and pour over a kettle of just-boiled water. Whisk together the vinegar, mustard and olive oil, and toss with the peas and some seasoning. Toss in the watercress just before serving.
Dust the fishcakes in flour, then dip them in the beaten eggs and roll them in the breadcrumbs until covered. Repeat with the eggs and breadcrumbs again.
Heat a shallow pool of oil in a pan, then fry the fishcakes for 4-5 minutes on each side or until they are golden all over and piping hot in the middle. Serve with the salad.