Leek & haddock pie with cheesy saffron mash

1. Heat 35g butter in a large frying pan, add the leeks, season and soften for 5 minutes over a low heat. Sit the fish on top, sprinkle over the saffron, then add the milk. Bring to a simmer, then cover and cook for 5 minutes until the fish is just cooked. Lift the fish and leeks from the liquid with a slotted spoon, and put into a 25x20cm baking dish.

2. Put the flour and remaining butter into the milk, then whisk constantly over a medium heat until boiling. Once thickened, cook for 1 minute. Taste for seasoning.

3. Make sure the fish is in very big flakes, then pour the sauce over the fish and leeks, and leave until cold. Remove the mash from the containers, then cut each pack into 16 wedges and lay them on top of the pie. Cover with greased foil and freeze for up to 3 months.

4. Defrost completely in the fridge. Preheat the oven to 200°C, gas mark 6. Place the pie on a baking sheet, remove the foil and bake for 40-50 minutes until piping hot, golden and bubbling. Delicious served with freshly cooked essential Pea And Bean Mix (from the freezer aisle).