Cheesy Basa Gratin With Greens

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Cut your potatoes (skins on) into bite-sized pieces

Add the chopped potatoes to a baking tray (or two!) with a small drizzle of vegetable oil and a pinch of salt and pepper

Give everything a good mix up and put the tray[s] in the oven for 20-25 min or until golden and crisp

Boil half a kettle

Grate your lighter cheese

Combine your panko breadcrumbs with half the grated cheese (you'll use the rest later!), a pinch of pepper and a little drizzle of olive oil in a bowl – these are your cheesy breadcrumbs

Dissolve your vegetable stock mix in 50ml [65ml] [85ml] boiled water and add 150ml [200ml] [250ml] milk – this is your creamy stock

Add the remaining grated cheese and your cornflour to a pot and mix until the cheese is fully coated

Add your Dijon mustard to the pot with the creamy stock and a grind of black pepper – this is your cheese sauce base

Heat the pot with the cheese sauce base over a medium heat

Cook for 1-2 min, stirring frequently, or until the cheese has melted and the sauce has thickened – this is your cheese sauce

Pat your fish fillet[s] dry with kitchen paper, then add them to a oven-proof dish (or two!) and top with the cheese sauce and the cheesy breadcrumbs

Put the dish[es] in the oven and cook for 15-18 min or until bubbling, golden and the fish is cooked through – this is your cheesy fish gratin

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

Once the gratin is nearly cooked, add your blanched peas to a pot, cover them with boiling water (just enough to cover them)

Bring to the boil over a high heat and cook for 1 min or until they're warmed through

Wash your spinach, then add to a colander

Once the peas are warmed through, drain over the spinach so that it starts to wilt

Squeeze any excess water out of the spinach with the back of a spoon, then return the drained peas & wilted spinach to the pot with a small knob of butter and stir it all together – these are your greens