Preheat the oven to 200 degrees.

Peel and cut the potatoes into 0.5cm slices. Lay flat on a non-stick baking sheet and drizzle over 2 tbsp of rapeseed oil. Bake in the oven for 15-20 minutes until cooked through.

Bake the salmon from frozen in the microwaveable pouches as per the packet instructions. Set aside once cooked.

While the potatoes are cooking, chop the spring onions and fry in a little oil for 2 minutes. Dice the chilli, mince the garlic and add to the pan for a further 2 minutes.

Remove the flesh of the lobster tail from the shell and chop into bite size chunks. Pour in the frozen prawns and lobster cook for 5 minutes,

Stir in the vegetable stock and saffron and simmer on a low heat until the lobster is fully cooked.

Add in the cooked salmon, frozen kale and also mix in the corn flour to help thicken the sauce before transferring to your pie dish(es).

When the potato slices are cooked through use them to cover the top of the fish filling. Sprinkle over the grated cheese.

Return to the oven for 10 minutes to allow the cheese to melt and crisp up.

Serve on it's own or with some dark leafy greens.