(Serves four, 3 fish cakes per person)

FISH CAKES
4 fillets of firm white fish, skinless and boneless (720g)
30g dill, chopped
20g mint leaves, chopped
10g tarragon, chopped
15g ginger, peeled and finely grated
Grated zest of 1 lemon
3 small garlic cloves, crushed
1 tsp ground cumin
½ tsp ground turmeric
2 eggs
30g breadcrumbs
8 mild, long green peppers (280g net)
2 tsp sunflower oil
Salt and black pepper

BEETROOT RELISH
300g cooked beetroot, finely grated
50g soured cream
¼ tsp ground cumin
1 tbsp white wine vinegar
¾ tsp caster sugar
25g freshly grated horseradish
2 tbsp olive oil