Creamy Basa & Leek Pie With Garlic & Parsley Butter With Dessert

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

Peel your potatoes and chop them into large, bite-sized pieces

Add the chopped potatoes 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 12-15 min or until fork-tender, then drain and return to the pot to steam dry

Reboil a full kettle

Chop your leek[s] in half lengthways, wash thoroughly to remove any grit then top, tail and slice finely

Peel and finely chop (or grate) your garlic

Grate your cheddar cheese finely

Chop your parsley finely, including the stalks

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

Once hot, add the sliced leek to the pan with a pinch of salt and pepper and cook for 4-5 min or until beginning to soften

Meanwhile, dissolve your vegetable stock mix in 200ml [260ml] [340ml] boiled water and 50ml [65ml] [85ml] milk – this is your stock

Once the leek has softened, add half the chopped garlic to the pan with 1 tbsp [1 1/2 tbsp] [2 tbsp] flour and cook for 1 min or until fragrant

Once fragrant, add the stock with a generous grind of black pepper and cook for 2-3 min or until the sauce starts to thicken

Chop your basa fillet[s] into large, bite-sized pieces

Add the chopped basa to the sauce and give everything a good mix up, then set aside – this is your basa & leek filling

Return the potatoes to a low heat with a small knob of butter, a splash of milk and a pinch of salt and mash until smooth

Transfer the basa & leek filling to an oven-proof dish and top with the mashed potato and grated cheese

Put the dish in the oven for 15-20 min or until the basa is cooked through and the top is golden – this creamy basa & leek pie

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

Reboil a kettle

While the pie is cooking, add a knob of butter to a heat proof bowl with the remaining chopped garlic and chopped parsley

Put the bowl in the microwave for 20-30 sec or until the butter has melted – this is your garlic & parsley butter

Once the pie is nearly cooked, add your garden veg mix to a pot, cover them with boiling water (just enough to cover them) and a pinch of salt

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