Salmon, bacon and celeriac fishcakes

Peel the celeriac, cut into small chunks, and cook in boiling salted water for 15 minutes until soft, once soft remove from the pan and leave them to drain in a colander Dust a plate with a little flour. Divide the mixture into 10 circular patties (about 2cm thick). Put them onto a clean plate dusted with flour and pop them into the fridge for an hour or so to firm up Heat a couple of lugs of oil in a large frying pan over a medium heat, add half the fishcakes and cook for 3 to 4 minutes on each side, or until crisp and golden, then repeat with the second batch Serve straight away, with veg or salad and lemon wedges for squeezing over.

For the salmon you can either salt and pepper the fillet, wrap it in some tin foil and bake in the oven for 15 minutes OR you can poach the salmon in water for 8-10 mins, both ways will work – although the poaching will mean a little plainer taste. Once removed, cool the fish and separate into flakes

Meanwhile, fry off the bacon until lightly crisped and pop aside to cool. Transfer the celeriac to a large bowl and begin mashing. Add the bacon and salmon into the bowl with the celeriac, add 1 tablespoon of flour initially (you can add extra if the mix is looking a little wet), the egg, chopped parsley and a pinch of sea salt and black pepper: now get mashing.

Dust a plate with a little flour. Divide the mixture into 10 circular patties (about 2cm thick). Put them onto a clean plate dusted with flour and pop them into the fridge for an hour or so to firm.

Heat a couple of lugs of oil in a large frying pan over a medium heat, add half the fishcakes and cook for 3 to 4 minutes on each side, or until crisp and golden, then repeat with the second batch.

Serve straight away, with veg or salad and lemon wedges for squeezing over.