Fill your kettle and boil it. Peel the potatoes and chop them into small chunks. Slide the potatoes into a medium pan and cover with boiling water. Add a little salt. Cover, bring to the boil and simmer for 15-20 mins till the potatoes are easily crushed.

Meanwhile, trim the roots and top 3cm off the leek. Slice it in half lengthways and rinse out any grit. Thinly slice the leek. Peel the garlic clove and finely chop. Place a frying pan on a medium heat. Slide in the leek and garlic and add 4 tbsp water. Sprinkle with salt and pepper and fry for 6-8 mins, stirring often, till softened. Remove the cooked leeks from the heat and grate in the lemon zest.

Drain the cooked potatoes well and allow them to steam dry. Tip them back into the pan and mash till smooth. Stir in the lemony leeks and the crab meat. Sprinkle in a generous pinch of salt and pepper. Stir together to mix and allow to cool slightly, then scoop 1 heaped tbsp mixture out of the pan and use your hands to shape it into a flat patty. Repeat till you have 6-8 crab cakes. Set aside to cool – this helps them to develop a ‘skin’, which makes frying them easier.

Meanwhile, peel the red onion and thinly slice it. Slide the onion into a bowl. Roughly chop the tomatoes and add to the onion. Squeeze in the lemon juice and stir in a little salt and pepper. Pile the rocket on top of the onion and tomatoes but don’t stir in just yet.

Give the pan used to cook the leeks a quick wipe clean and pop it back on the hob. Pour in 1 tbsp oil and warm to a high heat. Add the crab cakes and fry for 3-4 mins on each side, till golden and warmed through.

Divide the golden crab cakes between 2 plates. Toss the salad together and serve on the side.