Fish and potato pie

Put the milk into a medium-sized saucepan and add the fish. Place over a medium heat with the lid on and cook for 7 mins until steaming. Cover and turn off the heat and leave for 5 mins. Remove the fish with a slotted spoon and place in an ovenproof dish approx. 22x22 cm.

Put the potatoes into a pan of salted cold water with lid on and bring to the boil. Cook for another 10–12 mins until really tender. Drain well and allow to steam dry for a few mins before adding 150ml of the fish milk and mashing well.

Add 250ml cold water to the saucepan of remaining milk, then off the heat, tip in the flour. Over a medium heat, whisking vigorously and constantly, bring everything gradually to a simmer. Continue whisking and cooking until the sauce has thickened, 2–4 mins. Crumble in the stock cube, add the veggies, and cook for 2 mins more.

Preheat the grill to high. Pour the sauce over the fish and then top with the mash. Grill for 8-10 mins until golden. Serve with the extra veggies on the side, cooked following pack instructions.

Once you’ve mastered this version, you can vary to suit your children’s likes and dislikes. Substitute small, frozen prawns for some of the white fish fillets or top with a grated cheddar-spiked cheesy mash. Serve with lemon wedges, if you like.