Sliced Spanish chorizo gives this dish a hint of smoky complexity, while spinach and tomato burst with a lively colour. Cheesy potato tops completing this little fish pies just wonderfully.

Put potatoes in a large saucepan, cover with water, add a few good pinches of salt, and bring to the boil. Partially cover pan with a lid and cook at a gentle boil until tender. Drain, dry off for a few moments then mash with a potato masher, adding butter, hot milk and 1/2 tsp of salt (or to taste). Whip in chives and cheese.

Brown chorizo briefly on both sides in a hot oiled medium-sized pan (skillet). Transfer to a plate. Wipe put pan. Add 1½ tablespoons of oil, let it get hot, then and add the onion. Fry onion until tender and lightly golden. Add tomatoes and sizzle for 2-3 min. Add spinach and stir until it collapses. Stir in cream, chorizo and 1/2 tsp of salt.

Preheat oven to 190°C (375°F). Rinse fish, pat dry with paper towels and cut each fillet into 3-4 pieces. Mix with creamy mixture. Transfer to a buttered pie dish or 4 small dishes, scraping in all the juices. Pile potato on top. Put pie dish/es on a baking sheet to catch overspill.

Bake for 25-30 min, until potato has browned and fish is just cooked through.

Enjoy!