Ainsley Harriott served up crispy fish cakes with crushed garden peas and sweet potato wedges on This Morning.

The ingredients are: 2 large sweet potatoes, cut into wedges, 2 tbsp olive oil, sea salt and freshly ground black pepper.

450g floury potatoes, peeled and cut into chunks, knob of butter, plus extra for frying, 2 tbsp chopped fresh parsley, 450g hake or cod fillets(or sustainable white fish alternative), skinless, 2 spring onions, finely sliced, finely grated zest of 1/2 lemon, pinch of cayenne, 1 heaped tbsp mayonnaise or soured cream, 2 tsp plain flour, seasoned, 1 egg, beaten, 100g panko or fresh white breadcrumbs and oil for shallow frying.

For the garden pea crush: 1 tbsp olive oil, 2 spring onions, thinly sliced, 1 small red chilli, deseeded, finely chopped, 400g frozen garden peas, thawed, 225ml vegetable stock, good pinch caster sugar, 2 tbsp chopped mint leaves, zest 1/2 lemon and knob of butter.

Lemon wedges to serve.

See Ainsley’s recipes in his book titled: Ainsley Harriott’s Friends & Family Cookbook: Over 200 Reasons to Eat In available from Amazon now.