Rustie's Caribbean fish cakes and mango slaw

The weather might be rubbish but fear not as we have a trusty Rustie up our sleeves to brighten up the week! Sure to make your mouth water, Rustie Lee is rustling up her spicy Caribbean fishcakes.

Caribbean fishcakes

Serves: 4Ingredients:450g self raising flour1 tsp coarse sea salt½ tsp ground black pepper110g butter, cut into small cubes275ml cold water4 spring onions, finely chopped1 red chilli, finely chopped225g salt fish (soaked according to packet instructions) or cod flakedOil for shallow fryingChopped fresh parsley for garnish

Method:1. Place the flour, salt and pepper in a mixing bowl, then rub in the butter to form crumbs.2. Gently add enough water to mix to a thick dropping consistency batter.3. Add the spring onions and chilli, then stir in the flaked fish and mix well. Allow to stand for 8-10 minutes.4. Heat a little oil in a frying pan.5. Drop large spoonful of the batter to the hot oil and fry for about 5 minutes on each side until golden brown.6. Sprinkle with chopped parsley before serving.

Mango slaw

Serves: 6Ingredients:

For the dressing: Juice of 1 large lime 1 tbsp cider vinegar 2 tbsp vegetable oil sugar, to taste salt and freshly ground black pepper

For the slaw: 1 large mango, peeled and finely sliced 2 carrots, coarsely grated Half a small red cabbage, finely shredded Half a white cabbage, finely shredded 1 small red onion, finely sliced 1 bunch coriander, chopped

Method:

• For the dressing: pour the lime juice and cider vinegar into a small bowl and whisk in the oil. Taste and adjust to taste with sugar, salt and pepper.

• Place the mango, carrots, cabbages, onion and coriander into a large bowl

• Pour over the dressing and mix to evenly coat.