Fish ’n’ chip pie

SERVES 4 Ready in 40 minutes

● Low-calorie cooking spray

● 1kg floury potatoes, such as Maris Piper, peeled and cut into thick chips ● 450ml boiling vegetable or fish stock ● 250ml skimmed milk ● 450g skinless and boneless cod fillet, cut into large chunks ● 450g skinless and boneless salmon fillet, cut into large chunks ● 2 level tbsp cornflour ● 4 spring onions, finely chopped ● Finely grated zest and juice of ½ lemon, plus wedges ● 2 tbsp chopped fresh dill ● 150g cooked and peeled king or tiger prawns

PREHEAT the oven to 200c/fan 180c/gas 6 and coat a non-stick baking tray with low-calorie cooking spray.

Put the potato chips in a pan of lightly salted boiling water over a high heat and cook for 5 minutes. Drain well, return to the pan and cover. Leave to cool slightly, then shake the pan to roughen the chips’ edges a little.

Spread out the chips on the baking tray, spray with a little more low-calorie cooking spray and cook on the top shelf of the oven for 25 minutes, or until golden, turning occasionally. Season to taste.

Meanwhile, pour the stock and milk into a saucepan and bring to the boil over a high heat. Add the cod and salmon, cover and reduce the heat to very low.

Poach for 10 to 12 minutes, then remove the fish with a slotted spoon and set aside on a plate (check for and remove any fine bones).

Add a little cold water to the cornflour to make a smooth, thick paste, then stir this into the milk with the spring onions, lemon zest, lemon juice and dill. Simmer for a few minutes, or until thickened slightly, stirring occasionally.

Season to taste, then stir in the poached fish and the prawns. Simmer for 3 to 4 minutes to heat through.

Transfer the fish to a serving dish, level the surface and cover evenly with the chips. Serve hot with vegetables and lemon wedges to squeeze over.