Easy fish pie

You will need
1⁄2 x 500g tub white wine and herb cooking sauce
1 x 320g pack seasonal fish pie mix
4 x vine-ripened tomatoes,quartered
150g frozen peas
1 x 450g pack buttery mashed potato

Method
Preheat the oven to 200°C, fan 180°C, gas 6. Pour the white wine sauce into a large pan. Bring to the boil, then turn down to a gentle simmer.
Add the fish pie mix and cook for 3 minutes, then carefully stir in the tomatoes and peas. Cook for 1 minute, then pour into a baking dish.
Spoon the mash on top. Cook in the oven for 20 minutes until the potato is golden and crisp, then serve.

cushy's quick fish and chips

Ingredients:
2 litres (7 pints) sunflower oil for deep-frying
125g (4oz) self-raising flour
¼ tsp baking powder
¼ tsp salt
1 medium egg
150ml (¼ pint) sparkling mineral water
2 hake fillets, about 125g (4oz) each
450g (1lb) Desirée potatoes, cut into 1cm (½ in) chips
salt, vinegar and garlic mayonnaise to serve

method

1. Heat the oil in a deep-fryer to 190°C (test by frying a small cube of bread; it should brown in 20 seconds).
2. Whiz the flour, baking powder, salt, egg and water in a food processor until combined into a batter. Remove the blade from the food processor. Alternatively, put the ingredients in a bowl and beat everything together until smooth. Drop one of the fish fillets into the batter to coat it.
3. Put half the chips in the deep-fryer, then add the battered fish. Fry for 6 minutes or until just cooked, then remove and drain well on kitchen paper. Keep warm if not serving immediately.
4. Drop the remaining fillet into the batter to coat, then repeat step 3 with the remaining chips. Serve with salt, vinegar and garlic mayonnaise.

Red lentil curry

Feed your family for a fiver with this Thai red curry, served with Aegean tomato & basil pittas

You will need
1 x 175g jar Thai red curry paste
1 x 390g carton chopped tomatoes with basil & oregano
1 x 28g pack coriander, chopped
1 x pack Aegean tomato & basil pittas
1 x 500g pack dried red lentils
1 onion, peeled and finely chopped
2 tablespoons olive oil
1 pinch curry powder

Method
Preheat the oven to to 200°C, fan 180°C, gas 6.
Heat 1 tablespoon olive oil in a deep frying pan. Add the onion, and the coriander, reserving a little to garnish. Sauté for a couple of minutes and stir through 2 tablespoons Thai red curry paste. Add 200g dried red lentils and 500ml cold water. Simmer for 5 minutes and stir in the chopped tomatoes with basil & oregano, then simmer for a further 10 minutes, or until the lentils are tender.
Meanwhile, brush the Taste the Difference Aegean tomato & basil pittas with olive oil and sprinkle with a pinch of curry powder, then place on a baking tray and bake for 5 minutes.
Just before serving, sprinkle chopped coriander into the curry and serve with the hot pittas.