Piri Piri Fish Pie

This punchy spice mix is usually served with chicken, but here we’ve used it to jazz up a classic fish pie. Hands-on time 30min. Cooking time about 50min. Serves 4

FOR THE FILLING

2 sweetcorn cobs

1tbsp olive oil

1 leek, finely sliced

2 garlic cloves, crushed ½-1tsp hot chilli powder, to taste

1tbsp sweet smoked paprika ½tsp ground cumin ½tsp dried chilli flakes ½tsp each dried oregano and dried thyme

30g plain flour

200ml milk

400ml fish or vegetable stock 500g skinless fish fillets, cut into 2cm chunks, we used salmon, smoked haddock and cod FOR THE TOPPING 600g sweet potatoes, peeled and roughly chopped 25g butter

1 Preheat oven to 200°C (180°C fan) mark 6. Stand a corn cob on its end; carefully slice off the kernels. Repeat with second cob. Heat 1tsp oil in a large, deep frying pan over

high heat and fry kernels, stirring regularly, until golden and charred. Empty into a bowl.

2 Add remaining oil to pan and lower heat to medium. Cook leek for 10min, until softened. Stir in garlic, spices and dried herbs, flour and plenty of seasoning and cook for 1min. Remove from heat, gradually stir in milk and stock, then return to heat and cook, stirring, until thickened. Set aside.

3 Meanwhile, make topping. Cook potatoes in a pan of salted boiling water for 10min, or until tender. Drain into a colander in the sink and allow to steam dry for a few min. Return to empty pan and mash with butter and some seasoning until smooth.

4 Stir fish and sweetcorn into leek sauce, then decant into a 2 litre ovenproof serving dish. Top with mash and cook in oven for 25-30min, until golden and bubbling. Serve with a green salad, if you like.

PER SERVING 460cals, 31g protein, 15g fat (5g saturates), 46g carbs (14g total sugars), 8g fibre