Step 1

Preheat oven to 180ºc/Gas

Step 2

Put the potatoes in a saucepan and cover with cold water. Bring to the boil, reduce to a simmer and cook for 10-12 minutes until tender. Drain and mash with a splash of milk and 25g of the butter. Season with salt and pepper. Remove the salmon fillets from the outer bag and pierce a hole in each individual vacuum pack. Place on a microwaveable plate and cook in the microwave on full power for 4 mins from frozen.  If defrosted, reduce the cooking time to 2 minutes and 30 seconds per portion. In a frying pan, gently cook the spring onions in 25g butter and flour, stirring for 2 minutes. Gradually whisk in the milk before bringing to the boil, whisking continuously for 4 minutes until thickened. Remove from heat and stir in the cheese to melt. Flake in the cooked salmon fillets and add chives, peas and sweetcorn. Season with salt and pepper and gently stir to coat the ingredients with the sauce. Now scrape the pie filling into one large oven proof dish or divide between 4 individual ramekins. Spoon on the mashed potato and top with a sprinkling of grated cheese. Cook in the oven for 20-25 minutes until golden and bubbling. Serve with seasonal vegetables.