I WAS cooking for someone recovering from an illness who wanted something that would be easy to eat, but tasty enough to wake up a jaded appetite - which is why I've featured fish pie today.

It fitted the bill perfectly and proved an appetising summer dish for the rest of the family when served with a crisp green leaf salad.

I purchased the chunks of salmon and cod ready-cubed and mixed from the fish counter at Millets Farm, Frilford.

Had I wanted to enrich it further, I could have added a handful of fresh prawns to the cod and salmon chunks, and sprinkled the pie with grated cheese before placing it in the oven.

To serve four, you will need: 1lb (450g) cod and salmon chunks 4 medium potatoes - peeled and chopped small Half-bunch spring onions - chopped small 4 mushrooms - chopped small 2 tomatoes - sliced for garnish Small bunch of herbs to include parsley and marjoram - chopped fine Half-pint (300ml) milk to cook fish One-eighth pint (75ml) milk for the mashed potatoes 1oz (25g) butter Salt and freshly-ground black peppercorns to season Method: Peel the potatoes, cut small and boil in salted water until soft enough to mash Drain the potatoes, add about an eighth of a pint of milk and an ounce of butter, and mash together until smooth, adding just a little pepper, but no further salt While the potatoes are cooking, place the cod and salmon chunks into a saucepan with a half-pint of milk, chopped spring onions, mushrooms and herbs Season with salt and freshly-ground black peppercorns and bring to the boil Once the fish mix has come to the boil, reduce the heat and allow to simmer until the fish is cooked - this will only take a few moments Place the fish mix into an oven-proof dish, spoon on the mashed potato and garnish with tomato slices Cook at 200C/400F or gas mark 6 for about 20 minutes or until the potato has turned a delicious golden brown and the fish mix is beginning to bubble around the edges.

Note: For extra taste, you can sprinkle grated cheese on the top before placing the pie into the oven.