Potato-Topped Peri-Peri Basa Pie

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

Boil half a kettle

Slice your potatoes (skins on) into discs and add them to a baking paper-lined baking tray (or two!) with a generous drizzle of vegetable oil and a pinch of salt

Give everything a good mix up and put the tray[s] in the oven for 15-20 min or until beginning to soften

Peel and finely dice your red onion[s]

Cut your red chilli[es] in half lengthways, deseed (scrape the seeds out with a teaspoon) and chop finely

Peel and finely chop (or grate) your garlic

Heat a large, wide-based pan (preferably non-stick) with 15g [25g] [30g] butter over a medium heat

Once melted, add the diced onion with a pinch of salt and cook for 4-5 min or until beginning to soften

Meanwhile, combine your tomato paste, chopped chilli (can't handle the heat? Go easy!) ground smoked paprika, chopped garlic, red wine vinegar and dried oregano with a pinch of salt – this is your peri-peri paste

Once the onion has softened, add the peri-peri paste to the pan with 1 tbsp [1 1/2 tbsp] [2 tbsp] flour, mix everything together and cook for 2-3 min or until fragrant

Once fragrant, add 200ml [260ml] [340ml] boiled water, 100ml [130ml] [170ml] milk and your vegetable stock mix and bring to the boil over a high heat

Once boiling, reduce the heat to medium and cook for 3-4 min or until slightly thickened

While the sauce is thickening, chop your basa fillet[s] into bite-sized pieces

Add the chopped basa to the sauce and give everything a good mix up – this is your peri-peri basa pie filling

Transfer the peri-peri basa pie filling to an oven-proof dish and top with the potato discs – this is your potato-topped peri-peri basa pie

Put the dish in the oven for 15-20 min or until the fish is cooked through and the pie is bubbling and golden

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

Wash your shredded kale then pat dry with kitchen paper

Heat a large, wide-based pan (preferably non-stick) with a knob of butter over a medium heat

Once hot, add the shredded kale with a splash of cold water and a pinch of salt and cook for 2-3 min or until tender with a bite