Wash the sweet potatoes, prick each of them a few times with a fork and cook them in the microwave for around 10 mins – the time varies depending on the size. Alternatively, bake in the oven at 180C/160C fan/gas 4 for about 45 mins. Scoop the flesh into a bowl. Reserve the skins to make crisps, if you like (see tip, below).

Tip the quinoa into a saucepan and pour over 150ml boiling water, cover with a lid and simmer for about 15 mins until the water has been absorbed. Drain well, spread out on a plate and set aside.

Drizzle a little oil in a frying pan over a medium heat, then fry the salmon fillets for a few minutes on each side. Tip into the bowl with the sweet potato, then add the chives. Mix well to break up the fish, and season to taste.

Heat the oven to 180C/160C fan/gas 4. Form the mixture into eight equal-sized fishcakes. Dip each fishcake into the plate of quinoa and coat fully, pressing to help it stick. Brush with a little olive oil and place on a baking tray lined with baking parchment. Bake for about 15-20 mins until golden. Serve with the watercress and peas, and sweet potato crisps, if you like.