Pan Fried Fish

Add the potato to the saucepan of boiling water. Cook for 10-15 minutes, or until soft when pierced with a knife. While the potato is cooking, place a colander on top of the saucepan and add the broccoli and carrot. Cover with a lid and cook the veggies for 6-8 minutes, or until soft. Drain the broccoli and carrot and transfer to a medium bowl. Season to taste with salt and pepper. Cover to keep warm.

Drain the potato and return to the saucepan. Add the butter, milk and salt to the saucepan and mash with a potato masher or fork until smooth. Cover with a lid to keep warm.

While the veggies are cooking, pat the white fish fillets dry and season both sides with salt and pepper. In a medium frying pan, heat a drizzle of olive oil over a medium-high heat. Add the fish fillets and cook for 2-3 minutes on each side, or until just cooked through. TIP: White fish is cooked through when the centre turns from translucent to white. Transfer to a plate.

Wash out the pan and return to a low heat. Add the cooking cream (see ingredients list) and crumble in the vegetable stock (1/2 cube for 2 people / 1 cube for 4 people). Stir through the chopped tarragon. TIP: Tarragon has a strong aniseed flavour, add less if you're not a fan! Cook for 3 minutes, or until thickened and the tarragon flavour has infused. Season to taste with salt and pepper.