This recipe from Hugo Arnold is great for a summertime supper.

"As radishes are usually the first to appear in the vegetable plot, and tend to arrive en masse, it’s good to have a useful recipe in mind that will use up a glut. The relish will keep for several weeks refrigerated in a sealed jam jar, if you have any leftover. It’s also great with cooked meats, as an accompaniment to barbecued food, or in a sandwich." – Hugo Arnold

Yield: Serves 4

Ingredients

For the radish and cucumber relish:

  • 125ml granulated sugar
  • 100ml sherry vinegar
  • 1 cucumber, diced
  • 8 radishes, topped & tailed, and sliced
  • 1 red chilli, diced
  • 2cm piece fresh ginger, peeled & grated

For the crab cakes:

  • 30g butter
  • 450g cod fillet, skinned
  • Sea salt and freshly ground pepper
  • 500g cooked, mashed potato
  • Bunch of chives, very finely chopped
  • 2 tablespoons mayonnaise
  • 2 teaspoons Dijon mustard
  • 100g fresh crabmeat
  • 2 tablespoons chopped flat-leaf parsley
  • Dash of Tabasco sauce
  • 75g breadcrumbs
  • 1 tablespoon rapeseed oil
  • Handful flat-leaf parsley & lime wedges, to garnish

Method

  1. To make the relish, bring the sugar and sherry vinegar to the boil in a saucepan and simmer for 10minutes until the sugar has completed dissolved.
  2. Stir in the cucumber, radishes, chilli and ginger and cook for another 5minutes. Take off the heat and set aside.
  3. For the crab cakes, preheat the oven to 200°C/gas mark 6.
  4. Grease a sheet of tinfoil with the butter and put the cod loin in the centre, season with salt and pepper and wrap in the foil to make a parcel. Put on a baking tray and cook for 20 minutes, or until just cooked through. Set aside to cool. When completely cool, carefully flake the fish into large pieces. Reserve the cooking juices.
  5. Spoon the mashed potato into a bowl, mix in the chives, mayonnaise and mustard. Add 2 tablespoons of the fish cooking juice, then add the flaked cod and stir in the crabmeat. Add the parsley and hot pepper sauce and stir until combined. Season to taste.
  6. Shape the mixture into eight crab cakes, and place on a tray and chill in the fridge for at least 15 minutes. Sprinkle the breadcrumbs onto a plate and coat each side of the crab cakes. 
  7. Place a heavy-based frying pan over a high heat, add the butter and oil and fry the crab cakes in batches for 4 minutes on each side, or until golden all over.
  8. Place two crab cakes on each plate and serve with some radish and cucumber relish, sprinkle over some flat leaf parsley and garnish with wedges of lime.