DAILY DINNERS

Put all the potatoes in a large pan with just enough water to cover. Bring to the boil, cover, then simmer for 18-20 minutes until tender.

Drain the potatoes, return to the pan and place it over a low heat to remove any moisture. Mash with the 4 tablespoons of milk and 15g of butter.

Meanwhile, put the fish mix into a pan with 600ml (1 pint) milk. Bring just to the boil, then take off the heat and cover with a lid. Leave for 5 minutes. Drain the fish, reserving the milk, and clean the pan.

Melt 25g butter in the pan over medium heat. Stir in the spring onions, cover and simmer for 5 mins, stirring occasionally. Divide the spring onions and fish between 4x 250ml oven proof or foil dishes.

To make the sauce, melt 25g butter in the pan, add the flour and cook over a medium heat for 1-2 minutes. Gradually beat in the reserved milk and whisk to make a sauce. Cook for 2 minutes, then add the parsley and season.

Spoon the sauce into the dishes. Don't make the dishes too full as there won't be enough room for the mash topping.

To serve now: Preheat the oven to 200°C/400°F/ Gas 6. Put one or two of the fish pies on a baking sheet in the oven and bake for 35--40 minutes or until the filling is bubbling hot.

To freeze: Cover the uncooked dishes with foil. Seal, label and freeze. Use within 2 months.

To serve from the freezer: Remove from the freezer and thaw in the fridge overnight. Cook as above.