Georgina Hayden’s mackerel fishcakes are brilliant for batch cooking – make them for a quick dinner, then freeze the rest for another day. Serve with a lemony dressed salad and even a poached or fried egg on top. Browse more tried-and-tested fishcake recipes. Georgina Hayden is an award-winning food writer, cook and presenter. She developed a love of cooking while growing up above her parents’ Greek Cypriot taverna in London and is influenced by a love of family and her = Mediterranean heritage. Her latest cookbook is the Sunday Times Bestseller Nistisima. Follow her on Instagram @georginahayden