Creamy fish pie and cheddar

This recipe will see you using lots of fresh fish at the same time, but you need to try them separately at first, just to make sure your child has no reaction. In terms of value and time saving, this is one of the best; you can make 10 or 12 100ml pots with this recipe, giving you lots of ready-made meals that you just serve up with no need to add anything else!

Method

Start by peeling the potatoes, and putting them into a pot of boiling water.
Now dice the onion, garlic and half the parsley, and place them into a large pan with a good glug of olive oil, and let them cook to soften down on a low heat (it's important you don’t burn the garlic, we just want to get all the flavour).
While this is going on, start to prep the fish, scallops and prawns by washing under cold water. Chop the fish and scallops into 2cm cubes and the prawns into smaller 1cm pieces. IMPORTANT: When cutting the fish, please watch out for any small bones. The fish we’ve chosen should not have any bones if you’ve purchased the fillet, but please check all the same.
Now chop the fresh tomato into small pieces, and add these along with the fish to the onion and garlic pan. Slowly fold everything into each other so the ingredients are totally mixed but still hold their size and shape. Also at this point, turn the heat up to medium to get things bubbling.
By this time the potatoes should be soft enough to mash, so get these ready along with the cheese (that you’ll need to grate) and mash them together into a smooth consistency.
Now add the potato, cream, peas and remaining parsley to the pan and stir everything around so you’ve got a nice chunky looking dish. Cook for an additional 20 minutes (occasionally mixing to get things moving around).

Please note: You can swap any of these ingredients in or out, and you don’t have to use this much fish if you can’t get it. For example you might only use two of the suggested fish types, but with double the amount.