Fish pie

This is one of those recipes which most kids will actually eat. It originally came from The Return of the Naked Chef, where it featured steamed spinach and hard-boiled eggs. Since most children seem deeply suspicious of anything green, and Toby doesn't like egg, we omit them, but you can add them if you like.

I've also tried experimenting with adding lots of prawns (a big hit with children), salmon, and even bags of mixed shellfish like mussels and scallops, all of which have worked really well. The addition of the mustard and lemon means this isn't as bland as some fish pies can be.

Serves 6

5 large potatoes, peeled and diced
1 onion finely chopped
1 carrot halved and finely chopped
approx 285 ml double cream
2 good handfuls grated cheddar
juice 1 lemon
1 heaped tsp English mustard
1 large handful of parsley, finely chopped
455g haddock or cod fillet, skinned, boned and cut into pieces (see note above)
nutmeg

Preheat oven to 230C/gas 8. Boil the potatoes until they're soft enough to mash.

Fry the onion and carrot in a little olive oil for about 5 mins then add the double cream and bring just to the boil. Remove from heat and add cheese, lemon juice, mustard and parsley.

Put the fish into an earthenware dish and pour the sauce over the top. Mash the potatoes with a little olive oil, seasoning and nutmeg and spread on top of the fish.

Cook for 25-30 mins until golden. Nice served with green veggies.