THE BOLD TYPE
GINGER AND THAI basil yoghurt is an ideal accompaniment for these fishcakes. And if you can find them, you can use Jerusalem artichokes instead of potatoes, preparing them in much the same way.
Yotam Ottolenghi is chef-patron of the London-based Ottolenghi delis and the NOPI and ROVI restaurants. He has published seven bestselling cookbooks – his latest is Simple
