These very simple fishcakes make a delicious warm lunch or light dinner. Add some greens on the side and serve with a poached egg on top to complete the meal.

Variation: if you get side-tracked before the cooking stage (e.g. if baby wakes up early from their nap!), just roll the tuna, cooked potato and parsley into balls for your baby to pick up and eat. Still yummy! Alternatively, you can also bake the fishcakes for 15 minutes at 220°C (200°C fan).

Freezing: Freeze on a lined baking tray until solid, then transfer to a freezer bag or container and freeze for up to 3 months. To reheat, defrost in the fridge overnight, then bake for 15 minute at 220°C (200°C fan).