English crabcakes with tarragon mayonnaise

Method

1. Cook the potatoes in boiling salted water until tender, drain well and allow to steam dry, then put through a ricer into a bowl (or mash very well). Add a knob of butter, then leave to cool completely.
2. Stir in 1 tbsp chopped fresh parsley, 2 tsp chopped fresh tarragon, 2 tsp English mustard and 200g freshly prepared English white crabmeat. Season the mixture and shape into 12-15 bite-size cakes.
3. Chill for at least half an hour.
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4. For the mayonnaise stir 2 tbsp chopped fresh tarragon into a 190g tub fresh mayonnaise with a squeeze of lemon juice, then chill.
5. Heat 0.5cm vegetable oil in a non-stick frying pan until shimmering.
6. Dust each crabcake in plain flour, then dip into beaten egg and coat in fine breadcrumbs. Shallow-fry in batches for 2-3 minutes, turning once, until golden and crisp. Serve warm with the tarragon mayonnaise.