Creamy Cod & Potato Bake With Garlicky Greens

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

Peel and chop your sweet potato[es] and potatoes into small bite-sized pieces

Peel and finely slice your brown onion[s]

Peel and finely slice (don't chop!) your garlic

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

Once hot, add all the chopped potatoes to the pan with a pinch of salt and cook for 10-12 min or until starting to brown

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

Once hot, add the sliced onion and bay leaf[ves] with a pinch of salt and cook for 4-5 min or until the onion is starting to soften

Dissolve your vegetable stock mix and soft cheese in 100ml [125ml] [150ml] boiled water

Stir in 200ml [275ml] [350ml] milk – this is your creamy stock

Chop your fish fillet[s] into bite-sized pieces

Once the onion has softened, add the diced fish to the pan with 1 1/2 tbsp [1 1/4 tbsp] [3 tbsp] flour, give everything a good mix up and cook for 1 min

Add approx. 2/3 of the creamy stock (save the rest for later!) to the pan with the fish and cook for 3-4 min or until the sauce has thickened

Meanwhile, grate your cheddar cheese

Once the sauce has thickened, add the browned potatoes (reserve the pan) and a grind of black pepper to the pan with the fish and mix everything together – this is your creamy fish mixture

Transfer the creamy fish mixture to an oven-proof dish and pour over the remaining creamy stock, then top with the grated cheese

Season with a grind of black pepper and put the dish in the oven for 15-20 min or until the potatoes are cooked through and the cheese is melted and golden – this is your creamy fish & potato bake

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

Wash, then rip the leaves off your spring greens, discard the tough stalks, then layer the leaves over each other, roll them up, slice into thin strips and pat them dry with kitchen paper

Return the reserved pan to a medium heat with a drizzle of vegetable oil

Once hot, add the sliced garlic and cook for 1-2 min or until softened, then add the sliced spring greens with a pinch of salt and cook for 3-4 min or until tender with a bite – these are your garlicky greens