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Fishcakes may be something that you pick up from the supermarket or local takeaway, but why not make them at home too? Besides being something different to try your hand at, making fishcakes from scratch gives you the opportunity to see every ingredient that you’re putting into the final product. If you’re wanting to give it a go, these melt-in-the-middle salmon and cod fishcakes are bursting with flavour and their hidden gooey inside will have kids wanting more. Using Maris Piper potatoes, skinless cod and salmon fillets as well as a hint of nutmeg and parsley, these fishcakes will make your dinner times something to remember.

Hangover be gone! These dirty fries are a sure fire way to send your sore head packing- and they're delicious! Here's how to make them... Dirty fries Serves 2 generously Ingredients For the sauce 1 tbsp olive oil 2 shallots, finely chopped 3 garlic cloves, crushed 400g tin of chopped tomatoes Bunch of basil, chopped 1 tsp brown sugar 1 tbsp balsamic glaze Salt and pepper For the fries 1 litre sunflower oil 4 large Maris Piper potatoes, cut into batons For the assembly 1 tbsp olive oil 2 vegan burger patties, broken into small chunks 60g vegan lardons 4 spring onions, thinly sliced 1 red chilli, finely chopped 80g sliced vegan cheese Method 1. Preheat the oven to 200°C/ 180°C fan/gas mark 6.

SCOTS love to tak’ a cup o’ kindness and Aldi have made it even easier to toast our national Bard and tuck into a delicious spread.