River Cottage

1. Boil the new potatoes in a pan of lightly salted water until tender. Meanwhile, skin the kipper fillets, removing any pin bones, and cut or tear the flesh into large bite-sized pieces. Heat the butter and oil in a frying pan and fry the kipper pieces gently for a couple of minutes, until cooked through. Take off the heat and stir in the herb(s).

2. When the potatoes are cooked, drain well and return them to the pan. Using a potato masher or wooden spoon, crush them lightly to form a rough, very chunky mash.

3. Combine the fish and any juices in the pan with the rough mash. Season well with black pepper and lemon juice and serve, just warm, with a crisp lettuce salad to follow or on the side.

How to make kipper fishcakes:

Take a handful of the kipper mixture and make into fishcake shapes. Flour them and shallow fry in a little oil for a couple of minutes, turning once.