Jamie's Fish Pie - Serves 6 at 9 Propoints per serving

1kg potatoes
1 carrot
2 sticks celery
120g half fat cheddar
1 lemon
4 sprigs flat leaf parsley
300g salmon fillets, skin off and bones removed
300g undyed smoked haddock fillets, skin off and bones removed
125g raw king prawns, peeled
1 tbsp olive oil
Good handful of spinach

1. To prepare your fish pie, preheat the oven to 200c/gas 6 and bring a large pan of salted water to the boil. Peel the potatoes and cut them into 2cm chunks. Once the water is boiling, add your potatoes and cook for around 12 minutes, until they're soft.

2. Meanwhile get yourself a deep baking tray and stand a box grater in it. Peel the carrot, then grate the celery, carrot and cheddar on the course side of the grater. Use the fine side of the grater to grate the zest from the lemon. Finely chop the parsley leaves and stalks and add these to the tray.

3. To cook and serve your fish pie, cut the salmon and smoked haddock into bite-sized chunks and add them to the tray with the prawns. Squeeze over the juice from the zested lemon, drizzle with the olive oil and add a good pinch of salt and a grind of black pepper. Add the handful of spinach and now mix everything together really well.

4. By now your potatoes should be cooked , so drain them, and mash with a touch of bertolli light (or other low fat spread). Mash until it is nice and smooth, then spread evenly over the top of the fish pieces and grated veg.

5. Place your beautiful fish pie in the preheated oven for around 40 minutes, or until it's cooked through, crispy and golden on top.