Traybakes
Preheat the oven to 180°C (160°C fan) and lightly butter a deep baking dish.
Cook the fish fingers according to packet instructions until golden, then place them in the bottom of the baking dish.
Scatter over the frozen peas or mixed vegetables.
Arrange the sliced potatoes over the top, slightly overlapping.
In a jug, mix the cream and milk with a pinch of garlic granules, salt and pepper.
Pour the cream mixture evenly over the potatoes, pressing them down gently.
Cover the dish with foil and bake for 30 minutes.
Remove the foil, sprinkle over the grated cheese and return to the oven for 15–20 minutes, until the potatoes are tender and the top is golden and bubbling.
Leave to stand for 5 minutes before serving.
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