Hugh Fearnley-Whittingstall served up tasty quick and easy fish cakes with celeriac, herbs, tomato salsa and green salad on this morning.

The ingredients for the fish cakes are: 300g floury potatoes, scrubbed and cut into 3cm chunks, 200g celeriac, peeled and cut into 3cm chunks, 400g skinless white fish fillet, such as hake or coley, or MSC-certified haddock or cod, Small bunch of parsley or dill, leaves picked and finely chopped , Small bunch of chives, finely chopped , 1 tbsp capers, roughly chopped , 1 tsp English mustard and 1 egg.

For the coating: 50g fine plain wholemeal flour, 1 egg, beaten , 1 tbsp milk , 100g wholemeal breadcrumbs, 2 tbsp sesame seeds, 2 tsp chia, flax or poppy seeds (or a mix), 20g butter, softened, or 1 tbsp rapeseed oil, for brushing , Sea salt and black pepper.

For the tomato salsa: 400g cherry tomatoes, quartered, or 4-5 medium tomatoes, roughly chopped (or a mix) , 1 small red onion, very finely sliced or chopped , 1 small garlic clove, grated or crushed, Good pinch of salt , 5 tbsp extra virgin olive oil, Finely grated zest of 1 lemon, plus the juice of ½ lemon, Sea salt and black pepper.

Green salad, to serve.

See recipes by Hugh in his book titled: How to Eat 30 Plants a Week available from Amazon now.