Battered Fish Fingers with Mash and Spinach

Our method

1. Peel and quarter the potatoes, then place in a pan of boiling water for 10-12 minutes, until tender to fork.
2. Cover a baking tray with a sheet of baking paper, put the frozen fish fingers on top, and place on the top rack of the oven, preheated to 220C/ gas mark 4-5 (use the middle rack if the oven is fan-assisted).
3. Bake for 15-17 minutes (or 13-15 minutes if the oven is gas or fan-assisted) until the fish fingers are crisp and golden, turning after 10 minutes.
4. Meanwhile, put a generous serving of frozen creamed spinach in a pan, bring to the boil and then simmer over a low heat for a further 2 minutes, stirring regularly.
5. Remove the potatoes from the heat, drain the water and add the butter and milk to the pan. Mash until smooth and creamy.
6. Spoon the mash and creamed spinach onto each serving, add the crispy fish fingers, and serve.