If you’re serving now… The fish is now ready to be served with chip-shop chips and mushy peas alongside. If you’re making ahead to freeze… Set the bread and butter pudding aside until cooled to room temperature, then cover with a lid or wrap in a layer of clingfilm followed by a layer of foil, label and freeze flat for up to three months.

Remove the pan from the heat, add the flour and toss gently to coat, then add the oil to the pan and toss again. Season with salt, then tip the chips onto the prepared baking sheet and spread out in an even layer. Drizzle with a little olive oil, then transfer to the oven to bake for 30 minutes, until the potatoes are golden and the mince is bubbling. Whisk together the eggs, milk, cream, vanilla extract and cocoa powder in a measuring jug until combined, then pour over the bread mixture in the baking dish. Sprinkle the sugar over the surface of the pudding and scatter over the remaining chocolate chips, then carefully transfer to the oven to bake for 30 minutes, until the surface is crisp and golden and the egg, milk and cream mixture has set.While the stew is cooking, make the dumplings. Combine the flour, salt, suet and parsley in a large mixing bowl and stir to combine. Make a well in the centre and add six tablespoons of cold water, then use your hands to bring everything together to form a dough, adding a couple more tablespoons of water if the mixture is too dry. Once you have a smooth dough, turn out onto a lightly floured surface and cut in half, then cut each half into quarters, leaving you with eight equal-sized pieces. Roll each piece of dough into a ball with your hands and set aside. Pat the fish fillets dry on kitchen paper, then working with a single fillet at a time, dip the fish in the batter until fully coated and carefully transfer to the hot oil. Cook the fish in two batches for 3-5 minutes each, until the batter is crisp and golden and the fish is cooked through. Remove the fish from the oil and leave to drain on kitchen paper while you cook the second batch.

If you’re going to make one meal, simply double the ingredients to make another. It will only take about 3 extra minutes! My freezer is now full with a months supply of meals 🤣 thank you Susanne I shall continue to follow you. Serve your children curries, chilli and fajitas, but adapt them to their palates by adding crème fraiche to their portions prior to serving, so they get a milder version of your meal. Do you want to save time, money and hassle when it comes to cooking? Do you prefer to feed everyone in the family the same meal? Combat fussy eaters? Get lots of hidden veg into your children? Loved the batch cook 10 means in one hour and how to make meat go further and selecting the cuts of meat.

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If you’re cooking now… Remove the lid from the stew and arrange the raw dumplings over the surface, cover with the lid again and continue simmering for another 20 minutes, until the dumplings are puffed up, light and fluffy. Spoon into serving bowls and serve hot.