Remember to defrost the haddock in good time if you've bought a frozen pack!

Place potatoes and haddock (on top of potatoes!) in a large pot of salted boiling water over medium heat. Poach haddock for 5 minutes, then gently lift out of the water, peel off any skin and break into large flakes. Meanwhile simmer potatoes until soft, about 15 minutes, then drain and leave to dry out in a colander for 2 minutes before mashing.

Heat a splash of olive oil in a large frying pan, add the onion and fry over a low heat until softened and slightly translucent, 7-8 minutes. Add the green chilli and curry powder to the pan and continue to fry for an additional 2-3 minutes, until soft and sweet.

Mix the coriander, chives, mashed potato, fried onion mix, flaked haddock, peas, eggs and 1 tsp lemon zest together. Tip - You can use the same saucepan as the boiled potatoes to save on washing up! Season well, then divide the mixture in twelve equal-sized portions and shape into fishcakes.

Heat up the now-empty frying pan with a splash of olive oil and fry the fishcakes for 3-5 minutes on each side, until crispy on the outside and heated through. You may need to do this in batches. If so, keep the cooked fishcakes covered and warm before serving.

Mix the mango chutney and mayonnaise in a small bowl to form your mango dressing. Lightly dress the lettuce with a drizzle of olive oil and squeeze of lemon juice, then season to taste.

Serve the fishcakes on a large sharing platter, alongside your mango dressing and leaves.