FISH PIE MAC ‘N’ CHEESE

Combine fish pie with mac ’n’ cheese to make this crowd-pleasing dinner. The dish freezes well, so you can make ahead if you like for busy week nights

Fish is quick to cook and super healthy, and something I am determined to eat more of it this summer. It’s also incredibly versatile; white fish fillets such as cod, sea bass or bream are wonderful in hearty tomato-based stews and soups, or pan-fried to serve alongside crispy potatoes.

Salmon or trout can be used to make pate, flaked through a pie, or as an ingredient in this mac ’n’ cheese fish pie hybrid.

If we see some sunshine during the Easter weekend you could even stick a whole fish on the barbecue for a special Good Friday dinner.

Make sure it’s wrapped in foil or well-oiled to prevent it from sticking to the barbecue bars.

650ml milk

40g plain flour

40g butter

2 tsp Dijon mustard

150g mature cheddar, grated

180g frozen peas handful of parsley, chopped

300g macaroni

300g fish pie mix (smoked fish, white fish and salmon) green salad, to serve (optional)

1 Pour the milk into a large pan and add the flour and butter. Set over a medium heat and whisk continuously until you have a smooth, thick white sauce. Remove from the heat, add the mustard, most of the cheese (save a handful for the top), peas and parsley.

2 Meanwhile, boil the pasta in a large pan of water following pack instructions until just cooked. Drain.

3 Heat the oven to 200C/180C fan/gas 6. Tip the pasta into the sauce and add half the fish, stir everything together then tip into a large baking dish. Top with the rest of the fish, pushing it into the pasta a little, then scatter with the remaining cheese. Bake for 30 mins until golden, then serve with salad, if you like. Can be chilled and eaten within three days or frozen for up to a month. Defrost in the fridge, then reheat in a microwave or oven until piping hot.

PREP: 10 MINS COOK: 40 MINS SERVES 6 (OR 4 ADULTS AND 4 CHILDREN)