Serves 5
Prep time: 15 minutes
Cooking time: 50 minutes

Ingredients:
450g macaroni
For the meat sauce:
1/2 tbsp olive oil
75g onion finely chopped
5g garlic
500g very lean minced beef
900g fresh tomatoes pulsed down
20g tomato puree
30g chopped parsley
1g white pepper
For the cream sauce
50g polyunsaturated margarine
20g corn flour
600ml warm milk
2g grated nutmeg
Handful grated cheese (35g)

Method:

1. Make the meat sauce first: place the olive oil in the heavy based saucepan.
2. Pop in the onion and garlic and fry gently for a few minutes
3. Add in the minced beef, add in tomatoes, tomato puree, parsley and pepper.
4. Add a little water and cover the pan if the dish starts to dry out. Remove any excess fat.
5. Cook for around 35 minutes.
6. To make the sauce: melt the butter in the pan, stir in the cornflour, gradually stir in the warm milk, add in the nutmeg and grated cheese.
7. Boil up the macaroni until nearly soft (al dente), drain and coat with olive oil.
8. To put the dish together: preheat the oven to 190°C /Fan 170°C / Gas Mark 5.
9. Spread half the macaroni on the base of an oven proof dish. Pour half the cheese sauce over the top of this. Pour the whole of the mince sauce over the top of this
10. Spread the remaining macaroni over this and top with the remaining cheese sauce.
11. Sprinkle the grated parmesan on top of this and bake until golden on the top. Don’t panic if you think it’s going a bit dry just make a few holes in the top of the dish and sprinkle a little water over the top and pop back into the oven.

Serves 2 children
Prep time: 30 minutes
Cooking time: 20 minutes.

Ingredients: 
1 large or 2 small skinless and boneless pollock or cod fillets 
Olive oil 
200g cornflour
1 egg
Sprinkle of lemon juice or fresh lemon
1 tsp garlic puree
For the mashed potato:
3 large potatoes
1 dessert spoon (25g) polyunsaturated margarine
White pepper
1 tsp Dijon mustard
Handful (35g) grated cheddar cheese
To serve with:
Peas or sweetcorn

An ideal portion size for a 2 year old would be: 2 fishfingers, 2 scoops of mash, 3 dessert spoons of peas or sweetcorn. For a 6 -7 year old would be: 4 fishfingers, 3 scoops of mash, 4 dessert spoons of peas or sweetcorn

Method:

1. Firstly peel and dice the potatoes and pop them on to boil ready for mashing.
2. Lay the pollock flat on a surface and quickly check over for any small bones.
3. Slice into fingers going along the natural line of the fish
4. In a bowl mix up 200g of cornflour with one egg and some cold water to make a thick mixture.
5. To this mixture add a good old sprinkle of lemon juice and a blob of the garlic puree.
6. Heat up about an inch deep amount of the olive oil in  a large frying pan type pan, don’t let it get smoking or the fish finger will cook on the outside and not right through. But you want a little sizzle when you drop a small blob of the batter mixture in.
7. Dip your fish fingers in flour first and then into the batter mixture , quickly drop into the oil and repeat until all fingers are sizzling away. Cook for about 4 minutes on each side.
8. Get your peas or sweetcorn on cooking.
9. Strain your cooked potatoes and mash , I like to use a ricer as this gets the mash really smooth, into your mashed up potatoes add a good old spoonful of polyunsaturated margarine, a handful of the chedder grated, a good shake of white pepper and a teaspoon of Dijon mustard give this all a good stir and in between turn your fish fingers over to brown on the other side.