Spiced White Fish & Cheesy Potato-Cauliflower Mash

• Half-fill a medium saucepan with boiling water with a generous pinch of salt. • Cook potato and cauliflower in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. TIP: Save time and get more fibre by leaving the potato unpeeled!

• In last 8 minutes of potato cook time, place a colander or steamer basket on top and add beans and carrot. • Cover and steam until both are tender, and potatoes can be easily pierced with a fork, 7-8 minutes. • Transfer veggies to a bowl. Season, then set aside. • Drain potato and cauliflower and return to pan. Add the butter, milk and a pinch of salt. Sprinkle with shredded Cheddar cheese. Mash until smooth. Cover to keep warm.

• Meanwhile, discard any liquid from white fish fillet packaging. Slice fish in half crossways to get 1 steak per person. • In a medium bowl, combine white fish fillets, Kiwi spice blend and a drizzle of olive oil. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • When oil is hot, add fillets to the pan and cook until just cooked through, 5-6 minutes each side. Transfer to a plate and cover to keep warm. TIP: White fish is cooked through when the centre turns from translucent to white. TIP: Add extra oil between batches if needed so the fish doesn't stick to the pan

• Wip eturn frying pan to medium-high heat with a drizzle of olive oil. Add onion, and cook until tender, 4-5 minutes. • Reduce heat to medium, add longlife cream (see ingredients), chicken-style stock powder, a squeeze of lemon juice, zest and a splash of water, and stir until slightly thickened, 1-2 minutes.