Smoked haddock fish cakes with chilli jam and watercress Archive

Ingredients

• 500ml/17½fl oz milk
• 700g/1lb 8oz smoked haddock fillets
• 450g/1lb floury potatoes (such as King Edward or Maris Piper), peeled and cut into chunks
• 4 tbsp capers, drained, roughly chopped
• 60g/2½oz gherkins, roughly chopped
• 75g/3oz shallots, peeled, finely chopped
• 4 tbsp fresh flatleaf parsley
• 50g/2oz plain flour
• 2 free-range eggs, beaten
• 75g/3oz dried panko breadcrumbs
• vegetable oil, for deep frying
• salt and freshly ground black pepper
• 75g/3oz caster sugar
• 2 red chillies, roughly chopped
• 2 plum tomatoes, roughly chopped
• 8 lime leaves
• 2 lemongrass stems, tough outer leaves removed, finely chopped
• 25g/1oz roughly chopped fresh ginger
• 2 garlic cloves, peeled, left whole
• 1 banana shallot, roughly chopped
• 4 tbsp Thai fish sauce (nam pla)
• 40ml/1½fl oz sesame oil
• 50ml/2fl oz dark soy sauce
• 2 tbsp clear honey
• 3 limes, juice and zest
• 110g/4oz crème fraîche
• 25g/10z watercress
• 3 tbsp rapeseed oil
• 1 tbsp sherry vinegar
• 1 tsp Dijon mustard