Fish Fingers, cauliflower and potato mash and crushed peas

Preheat the oven to 220 C / 200 C fan.

Place the potatoes into a saucepan and cover with cold water. Season the water generously and bring to the boil. Cook for 5 - 10 minutes, until the potatoes are soft, then drain and let the potatoes steam in the colander for at least 5 minutes.

Cook the fish fingers according to the packet instructions.

Place 50 grams of the butter and all of the milk into a clean saucepan and add the cauliflower mash. Cook for 5 minutes, stirring frequently, until the mash has defrosted, then, using a potato ricer, rice the potatoes into the saucepan and stir everything together to combine. Season the mash to taste and set aside.

Bring a small saucepan of salted water to the boil and add the peas, cooking for 4 minutes, until cooked, then drain and place back into the saucepan. Add the remaining 25 grams butter, a squeeze of lemon and some seasoning and, with a hand blender, blitz the peas to crush them slightly - you want some texture here so don’t be tempted to over blitz or you’ll end up with pea puree!

When the fish fingers are done, warm the mash through and serve with the fish fingers, crushed peas and a few lemon wedges.