Broccoli-Topped Creamy Cod Pie

Preheat the oven to 220°C/ 200°C (fan)/ gas 7 and boil a kettle

Chop your potato[es] (skins on) into rough, bite-sized pieces and chop your broccoli into small florets, and cut the stem[s] into bite-sized pieces, add the chopped broccoli and potato to a pot with plenty of boiled water and bring to the boil over a high heat, once boiling, reduce the heat to medium and cook for 10-12 min or until everything's tender and cooked through, then drain and return to the pot

Meanwhile, peel and finely chop your shallot[s]

Grate your lighter cheese

Roll your lemon[s] with your hand on a hard surface (to release more juice) and cut in half

Dissolve your vegetable stock mix in 100ml [130ml] [170ml] boiled water and add 2/3 of your soft cheese (save the rest for later!) and whisk until smooth – this is your creamy stock

Chop your cod fillet[s] into rough, bite-sized pieces

Heat a large, wide-based pan (preferably non-stick) over a medium-high heat with a drizzle of olive oil

Once hot, add the chopped shallot and cook for 3-4 min or until starting to soften

Once softened, add 1 tsp [1 1/2 tsp] [2 tsp] butter

Once melted, add 2 tsp [3 tsp] [4 tsp] flour and stir with a wooden spoon for 1-2 min or until the shallot is well coated

Add the creamy stock to the pan with the chopped cod, a squeeze of lemon juice (save the rest for later!) and a generous grind of black pepper

Give everything a good mix up – this is your cod pie filling

Transfer the cod pie filling to an oven-proof dish

Add the chopped lighter cheese and remaining soft cheese to the drained broccoli and potato with a pinch of salt and pepper and mash until smooth – this is your broccoli mash

Top the cod pie filling with the broccoli mash and smooth gently with a fork to cover the filling evenly, put the dish in the oven for 15-20 min or until bubbling and slightly golden on top and the cod is cooked though – this is your broccoli-topped creamy cod pie

Tip: Your fish is cooked once it turns opaque and flakes easily

Whilst the pie is cooking, trim your green beans

Add your green beans to a large piece of tin foil (or two!) with a large splash of cold water and a small knob of butter

Scrunch the foil around the green beans to form a tightly sealed parcel and add to a baking tray

Put the tray in the oven for 10-12 min or until the green beans are tender with a slight bite

Cut the remaining lemon[s] into wedges

Once the green beans are cooked, add a squeeze of lemon juice with a pinch of salt and pepper and toss together – these are your lemony beans