Rick Stein served up tasty salt cod fritters in Lisbon on Rick Stein’s Long Weekends.

The ingredients are: 400g salt cod 400ml milk, 350g floury potatoes, 1 tsp olive oil, 1 small onion, roughly chopped, 2 garlic cloves, roughly chopped, small handful flatleaf parsley, chopped, small handful coriander, chopped, 8 turns black peppermill, 1 free-range egg, beaten, 600ml sunflower oil, 2 lemons, cut into wedges, to serve and olives, to serve.

See the recipe in Rick’s book titled: Rick Stein’s Long Weekends, available from Amazon now.