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1
Place the potato chunks in lightly salted water in a large saucepan over high heat and bring to the boil.
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2
Cook for around 10 minutes until the potatoes are cooked all the way through.
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3
Drain and set aside to cool.
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4
While the potatoes are cooking, drop the peas in a small saucepan of lightly salted boiling water and cook for 34 minutes.
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5
Drain and set aside to cool.
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6
In a food processor, gently blitz the seafood, cooled potato, dill, chives, lemon zest, capers, chilli, cooled peas and lemon-infused olive oil, taking care not to overwork the mixture.
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7
Preheat the oven to 120C and add a small ovenproof saucer of water to the back of the oven to create humidity.
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8
Using your hands, gently roll the mixture into 50g balls.
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9
Spread four pieces of baking paper out and lay lemon slices and the extra dill down the middle of each piece.
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10
Place three or four balls on each piece of paper, covering the lemon and dill.
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11
Add some garlic slices and a small dab of butter on top of each ball.
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12
Fold over the long edges of the baking paper, twisting the ends together to seal the seafood balls in the paper.
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13
Tie off the ends securely with cooking string.
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14
Continue the process with the rest of the mixture until you have about four bags for baking.
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15
Cook in the humid oven for 18 minutes.
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16
Serve immediately.
