Fill a medium-sized pan with water. Scrub the potatoes (no need to peel) and cut them into bite-sized chunks. Slide the potatoes into the pan and add a good pinch of salt. Set the pan on a high heat, cover and bring to the boil, then reduce to a simmer and cook the potatoes for 15-20 mins, till soft enough to easily crush with a fork.

Meanwhile, trim the roots off the spring onions and separate the green and white parts. Thinly slice the green parts and slide them into a small bowl for later. Thinly slice the white parts and slide them into a separate large bowl. Chop the fish pie mix into small pieces and slide it into the bowl with the white spring onions. Add a generous pinch of salt and pepper. Grate in the lemon zest. Tip in the flour and the breadcrumbs. Crack in the eggs and stir to combine. Set aside.

Spoon 1 tbsp each wholegrain mustard and honey into a small bowl. Finely chop the dill and add it to the bowl. Pour in 1 tbsp olive oil and add a little salt and pepper. Squeeze in the juice from half of the lemon and stir well. Set aside.

Roughly chop the sorrel. Peel and grate the garlic. When the potatoes are tender, drain and let them to steam dry in the colander for 1 min. Tip the potatoes back into the pan and add the green spring onion ends, the sorrel and the garlic. Squeeze in the juice from the remaining lemon half and add 1 tbsp olive oil. Season with salt and pepper and roughly crush together using a fork or masher. Pop the lid on the pan and set aside while you cook the fritters.

Warm 1 tbsp olive oil in a large frying pan on a medium-high heat. When hot, add large spoonfuls of the fritter mix to the pan, using the back of the spoon to flatten the fritters out a little. Fry for 3-4 mins on each side, till golden and crispy. You may need to do this in batches – keep the cooked fritters warm in a low oven while you fry the rest.

Divide the crushed potatoes between a couple of warm plates and add the fritters. Spoon over the honey mustard and dill sauce to serve.