Ingredients

  • 2 1/2 tbsp rapeseed oil
  • 1 garlic clove
  • 1 medium potato, peeled & diced
  • 100ml water
  • 75ml whole milk
  • 2 handfuls baby spinach leaves, roughly chopped
  • 125g fresh boneless cod fillet
  • 75g garden peas

Method

  1. 1

    Heat the oil in a medium pan. Add the garlic and sauté gently for 3 minutes. Add the potato and sauté for a further 2 minutes.

     

  2. 2

    Add the water and milk. Bring to the boil, cover and simmer for 5 minutes or until the potato is tender.

  3. 3

    Add the spinach, cod and peas. Stir until the spinach has wilted and the cod and peas are cooked. Transfer to a blender and purée until smooth or mash with a fork if you want a chunkier texture.

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