So this weekend it was a large bag of spinach that’s sitting in my fridge asking to be used up….

Dish one – Friday night salmon and spinach fish pie (with lovely sweet potato mash!)

It freezes really well as long as you don’t use frozen prawns (as they shouldn’t be refrozen)….

Serves 4 – 6|Prep 30 minutes|Cook 1 hour

250ml semi-skimmed milk
200ml fish stock (you can use water)
500g skinned salmon fillet
200g cooked and peeled prawns
250g fresh spinach
75g butter
50g plain flour
2 tbsp chopped fresh dill, or parsley will do
150ml soured cream
750g large floury potatoes such as Maris Piper, scrubbed and halved
750g sweet potatoes, scrubbed and halved
salt and white pepper

1 Preheat the oven 200C gas mark 6. Put the milk, stock and salmon together in a large roasting tin. Cover with foil and cook in the oven for…