Spanish Haddock, Chorizo & Saffron Fish Pie

Preheat the oven to 200°C/ 180°C (fan)/ 395°F/ Gas 6

Boil a kettle

Peel and finely chop (or grate) the garlic

Peel and finely slice the red onion[s]

Chop the potatoes (skins-on) into large, bite-sized pieces

Add the chopped potatoes to a pot with plenty of boiled water and a generous pinch of salt 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

Once done, drain and return to the pot to steam dry

Re boil half a kettle

Meanwhile, heat a large, wide-based pan (preferably non-stick) over a medium-high heat

Once hot, add the diced chorizo and cook for 4-5 min or until beginning to crisp

Whilst the chorizo is cooking add the saffron to 2 tbsp [4 tbsp] boiled water and set aside to infuse – this is your saffron stock

Once the chorizo is beginning to crisp, add the sliced onion and garlic and cook for a further 4-5 min or until the onion has softened

Dissolve 1/2 [1] Knorr vegetable stock cube and the tomato paste in 250ml [450ml] boiled water – this is your tomato stock

Roll the lemon[s] with your hand on a hard surface (to release more juice) and cut in half

Once the onion has softened, add the dried oregano, smoked paprika and 1 tbsp [2 tbsp] flour to the pan and cook for 1 min

Add the tomato stock and cook for 1-2 min or until thickened slightly

Add the haddock bites, with the juice of 1/2 [1] lemon, a grind of pepper and stir it all together – this is your fish pie mix

Transfer the fish pie mix to an oven-proof dish

Return the drained potatoes to a low heat and add the saffron stock with a splash of milk and a large knob of butter

Mash until smooth and season with a pinch of salt and pepper - this is your saffron mash

Top the fish pie mix with the saffron mash

Put the dish in the oven for 15-20 min or until the mash is golden and the fish is cooked through – this is your Spanish haddock, chorizo & saffron fish pie

Whilst the pie is in the oven, re-boil a kettle

Chop the cavolo nero roughly, removing any tough stalks

Add the chopped cavolo nero and green beans to a pot of boiling water with a pinch of salt and cook for 3-4 min or until the tender

Drain and return to the pot, then squeeze the juice of the remaining lemon over the greens - these are your lemony greens