Go fish pie

It’s usually a Monday night when we make this. It’s become a trusty weeknight staple.

I’m not the cream-sodden white sauce pie type. Enter our version of Jamie Oliver’s fish pie from Ministry of Food. We’ve made it our own. We use large plump chunks of bright salmon and omit the prawns altogether. We also ramp up the amount of chilli & parsley and use less cheddar.

Preheat the oven to 200°C. Peel 5-6 medium potatoes and cut into small pieces. Add them to a pot of boiling water for around 15 minutes until soft.

Stand a box grater in a deep baking tray and grate the celery, carrots and 75g of good-quality cheddar. Grate the zest from a lemon. Finely chop a few chillies and a good bunch of parsley leaves and add these to the tray along with a roughly chopped tomato.

Add 500g of bite-size chunks of salmon and a handful of chopped spinach to the tray. Squeeze over some lemon juice, a generous drizzle of extra virgin olive oil and add a good pinch of salt and pepper. Mix everything together really well.

Once the potatoes are cooked and drained, drizzle with some extra virgin olive oil and season. Mash until smooth and spread an even layer over the top of the grated vegetables and fish. Place the tray in the oven for around 40 minutes or until crispy on top.

Eat straight from the oven (it will be very hot so watch out) with a dollop of tomato sauce on the side. Nothing is more comforting than a plateful of this pie, it really is a lovely way to start the working week.