Fish Finger Volcano

Lay the frozen fish fingers onto a baking tray and bake for 15–18 minutes until golden and crunchy. Alternatively, cook in an air fryer for the recommended time.

Meanwhile, place the potatoes in a pot of boiling water and cook for 15–20 minutes until soft. Drain, return to the pot, and mash with the butter and milk until smooth and creamy. Season with salt.

Bring another pot of water to a simmer and blanch the broccoli for 3 minutes until just tender. Refresh in iced water to stop the cooking.

Take 3–4 Tbsp (45–60 ml) of the mashed potato and mix with a few drops of food colouring to make the “ocean”.

To build, shape the plain mash into a cone on a plate. Make a dent at the top with the back of a teaspoon to hold the tomato sauce “lava”. Arrange the fish fingers around the volcano, leaving space at the front for the lava to flow.

Spread the coloured mash around the base for the ocean. Place small spoonfuls of mash in three spots and press in sweetcorn at the base with broccoli standing upright for trees.

Serve the volcano with tomato sauce poured into the top so it flows down.