Fish pie

Proper nursery food, this. And quite appropriate after an afternoon at Mothercare buying small vests and socks.

For three, you'll need:

a couple of pieces of fish (we had pollack because it was cheap in Morrisons, salmon would be even nicer)
two smallish onions, finely chopped
enough milk to cover the fish
whatever frozen prawns you can rustle up from the freezer, defrosted
a knob of butter
a tablespoon of flour
a couple of really large potatoes
salt, pepper, nutmeg and a bay leaf

Start off with the potatoes. Peel them, chop them up reasonably small, and stick in a pan with boiling water for about 12 minutes. Once they're soft, mash, adding lots of salt and pepper.

Then it's onto the onions. Saute them in a little olive oil for 6 or 7 minutes until they're soft. Chuck them in the bottom of your pie dish.

Check there aren't too many bones in the fish. Cover with milk, add a bayleaf, and simmer for 10 minutes or so, until it's cooked. The length of time will depend on (a) how thick it is and (b) whether you've got it straight out of the fridge and plunged it into a pan. A couple of minutes before the end, chuck in the prawns so they're cooked too.

Lift the fish and prawns out from the milk (don't throw the milk away!!). Take any skin off, flake it, remove any bones, and add to the onions in the bottom of the pie dish.

Add butter, flour and some grated nutmeg to the milk, and whisk gently for 10 minutes or so on a low heat, until the sauce has thickened. Pour over the fish mixture in the pie dish. Top with the mashed potato, and stick in the oven (at about 180C) for half an hour or so, until the top has gone crispy and the fish mixture is bubbling away.

You can get fancier - you could add some celery to the onion, maybe put some cheese on top of the potato, add some peas, vary the fish...the possibilities are endless.