Peel 800g of potatoes, cut into chunks and boil until cooked through. Drain and mash with a little semi–skimmed milk and 1 tbsp of low–fat spread. Preheat the oven to 200°C/gas mark 6. While the potatoes are cooking, cut 4 x 170g of large smoked haddock fillets into chunks and place in an ovenproof dish with a little lemon zest and juice. Chop 4 tomatoes and add to the dish with 1 tbsp of olive oil and 2 handfuls of spinach. Mix the ingredients together, then top with the mash and bake for around 30–40 minutes or until the fish is cooked.

Meanwhile, boil 350g of frozen peas. Divide the fish pie between 4 plates and serve with the peas. Follow with a chopped apple topped with a 125g pot of Activia Rhubarb Yogurt per person.