Pork chops and fish cakes are both great back-to-school meals. We enjoy both of them regularly at home. You can make the pork chops in individual parcels for guests. But eating with the family I usually make one large parcel. In the restaurant we use Saddleback pork chops, but just use the best you can find. This recipe also works very well with turkey or chicken breasts. The mustard gives it a pungency, and with the honey you have a nice sweet-and-sour taste. The chops also go well with plain boiled rice instead of mashed potatoes.

That said, aromatic fish cakes are a great way to use up leftover mashed potatoes. These cakes make a great lunch or supper, and it is a good recipe to get both vegetables and fish into children’s diets. These fish cakes work well with any firm white fish, or indeed with a mixture of more than one fish. The panko adds crunchy texture and flavour. Use different spices to jazz up the flavour. And these fish cakes are ideal to make ahead and freeze.

Sweet-roasted pork chops and mushrooms baked in foil

Serves four to six

2 tbsp Donegal rapeseed oil

4-6 lean pork chops, well trimmed of excess fat

knob of butter

1 red onion, thinly sliced

275g (10oz) chestnut mushrooms, sliced

4 tbsp light soy sauce

1 tbsp chopped fresh flat-leaf parsley

2 tsp clear honey

1 tsp Dijon mustard

1 garlic clove, crushed

good pinch of chopped fresh rosemary

sea salt and freshly ground black pepper

fragrant steamed rice, to serve

1 Preheat the oven to 180°C (350°F/gas mark five). Fold a large piece of foil in half and place on a baking sheet.

2 Heat the oil in a pan and quickly sear the chops on both sides, until golden brown. Place side by side on the folded foil.

3 Heat the remaining oil in the pan, then add the butter. Once it has stopped foaming, stir in the onion and mushrooms and sauté for a few minutes, until tender. Season to taste, then scatter over the chops.

4 Place the soy sauce in a small bowl and mix with the parsley, honey, Dijon mustard, garlic and rosemary, if using, then drizzle over the chops.

5 Seal the edges of the foil together with a double fold, making sure that there will be plenty of room for expansion. Bake in the oven for 30 minutes, until the parcel has puffed up and the pork chops are completely tender inside.

6 To serve, open the parcel at the table for that special effect and serve the pork chops on warmed plates, spooning over all the lovely juices. Add some fragrant steamed rice.

Aromatic fish cakes with lemon mayonnaise

Serves four to six

1kg (2¼lb) floury potatoes, peeled and diced

175g (6oz) mixed frozen vegetables, such as sweetcorn and peas

400g (14oz) salmon fillet

300ml (½ pint) milk

1 bunch of spring onions, trimmed and thinly sliced

1 tbsp chopped fresh flat-leaf parsley

1 tsp mild curry paste

4 tbsp plain flour

2 eggs, beaten

100g (4oz) panko (toasted natural breadcrumbs)

1 tbsp sesame seeds

4 tbsp sunflower oil

mixed salad leaves, to serve

For the lemon mayonnaise

6 tbsp mayonnaise (shop-bought or homemade)

1 lemon, halved

2 tbsp snipped fresh chives

salt and freshly ground black pepper

1 Cook the potatoes in a large pan of boiling salted water for 15-20 minutes, until tender.

2 Cook the frozen vegetables in a pan of salted water for two to three minutes, or according to the packet instructions. Drain and refresh under cold running water to prevent them from cooking further.

3 Meanwhile, place the salmon in a large pan, pour over the milk, then cover and bring to the boil. Remove from the heat and leave the fish to finish cooking in the hot milk.

4 Drain the potatoes and return to the pan, then mash well until smooth. Beat in the vegetables, spring onions, parsley and curry paste.

5 Transfer the cooked salmon to a plate with a fish slice. Break up the flesh into rough flakes, discarding any skin and bones. Gently fold the flaked salmon into the mashed potato mixture with the vegetables. Season to taste.

6 Using a small ice cream scoop, shape the salmon and potato mixture into 18 even-size balls then, using slightly wet hands, shape into patties. Arrange on a baking sheet and leave to cool completely, then cover with cling film and chill in the fridge for at least two hours (overnight is best) to allow the fish cakes to firm up.

7 Place the flour on a plate and season generously. Put the beaten egg in a shallow dish and place the breadcrumbs and sesame seeds in a separate dish. Dust the chilled fish cakes in the seasoned flour, carefully dip them in the beaten egg, then coat in the sesame breadcrumbs.

8 Heat the oil in a large heavy-based frying pan and shallow fry the fish cakes in batches for about four to five minutes on each side, until crisp and golden. Drain well on kitchen paper and keep warm.

9 To make the lemon mayonnaise, quickly mix the mayonnaise in a bowl with a squeeze of lemon juice and the chives. Season to taste.

10 Arrange the fish cakes on warmed plates with the salad and add a dollop of the lemon mayonnaise to each one. Cut the remaining lemon half into wedges and use as a garnish to serve. CL