Jon Rotheram served up smoked haddock rissoles with cream and chicory salad on Saturday kitchen.

The ingredients are: 450g floury potatoes, peeled and roughly chopped, 250ml double cream, 450g smoked haddock, 3 large (90g) free-range egg whites, 100ml ready-made béchamel sauce, 1 unwaxed lemon, finely grated zest only, 150g rice flour, 150g panko breadcrumbs, vegetable oil, for deep frying, salt and freshly ground black pepper.

For the salad: 1 Radicchio Tardivo, leaves separated, 1 endive, leaves separated, 1 tbsp apple cider vinegar, 3 tbsp olive oil and 10g dill fronds.