Creamy Cod & Sweet Potato Chip Pie With Peas

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

Cut your potato[es] (skins on) into chips

Add the chips to a baking tray (or two!) with a drizzle of vegetable oil and a pinch of salt, then drizzle over your red wine vinegar and give everything a good mix up

Put the tray[s] in the oven for an initial 20-25 min – these are your salt & vinegar chips

Dissolve your vegetable stock mix in 250ml [325ml] [400ml] boiled water and stir through your Dijon mustard – this is your mustard stock

Peel and finely chop (or grate) your garlic

Heat a large, wide-based pan (preferably non-stick) with 2 tbsp [3 tbsp] [4 tbsp] butter over a medium heat

Once melted, add the chopped garlic and 2 tbsp [3 tbsp] [4 tbsp] flour and cook for 30 secs

Add the mustard stock with your soft cheese and 100ml [130ml] [175ml] milk and cook for 5-8 min or until thickened

Meanwhile, chop your chives finely

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

Once the sauce has thickened, remove the pan from heat and stir through the chopped chives and chopped fish

Season with a generous grind of pepper and give everything a good mix up – this is your creamy fish pie mix

Transfer the creamy fish pie mix to an oven-proof dish

Top the fish pie mix with the salt & vinegar chips

Tip: Try to put the crispiest chips at the bottom and balance the rest over the top so that they don't sink!

Put the dish in the oven for 20-25 min or until the chips are crispy and the fish is cooked through

Use this time to clear up, set the table, have a cup of tea or simply chill!

Once the pie is almost done, reboil half a kettle

Add your blanched peas to a pot, cover them with boiled water and bring to the boil over a high heat

Once boiling, cook for 2-3 min or until tender

Once tender, drain the peas and return them to the pot with a small knob of butter and a pinch of salt