A delicious way to make the most of leftover salmon and mash, this fish cakes recipe from Andy Waters' will resonate with both children and adults, and takes just half an hour to prepare. Feeling creative? Test your plating skills and try creating an underwater scene using the vegetables.
Andy Waters helped put the Midlands on the gastronomic map when he won a Michelin star in 2003 for Edmunds. The award came within six months of opening and the restaurant went on to be named restaurant of the year by Harden's Guide.