James Tanner served up zingy aromatic tasty Thai fishcakes, served with a fennel and radish salad on today’s episode of Lorraine.

The ingredients are: 500g firm white fish (haddock, hake or pollock), cut into large chunks, Zest and juice 1 lime, 3 spring onions, chopped, 2 tbsp chopped coriander, 1 diced chilli, 2 tbsp Thai red curry paste, Sweet chilli sauce, to serve and Lime wedges and fresh coriander leaves, to serve.

For the fennel and radish salad: 1 large head fennel, 8 salad radishes, thinly sliced, 2 tbsp extra virgin olive oil, Juice of half a lemon and Salt and pepper.