6Fishfinger
15ml Vegetable Oil
2 Leeks
8 Baby Carrots
1 Courgette
2 Large Potatoes
75g Cheddar Cheese
Preparation
1 Cook the Birds Eye Fish Fingers for 12-15 minutes until pale golden brown
2 Grease a heatproof dish approx 18 x 28cm
3 In a heavy based frying pan heat the oil until hot. Add the leeks and carrots and cook for about 5 minutes until tender then stir-fry with the courgettes and potato. Cook for a further 3-5 minutes or until the potato is cooked but not browned
4 Season well. Cut each Fish Finger in half and toss carefully into the vegetable mixture then put into the dish
5 Sprinkle over the cheese and cook in a preheated oven 190C/170C/ Gas 5 or cook under a preheated moderate grill for about 5-10 minutes until golden brown
