• Boil the kettle. Cut potato into bite-sized chunks. • Add boiling water and good pinch of salt to a medium saucepan over medium-high heat. • Cook potato in boiling water until easily pierced with a fork, 12-15 minutes. • Drain, then return potato to the pan. Add grated Parmesan cheese and dill & parsley mayonnaise, then season generously with salt and pepper. Toss to combine. Little cooks: Help add the cheese and mayo.

• Discard any liquid from smooth dory packaging. Flavour smooth dory in the same way as above. In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. • When oil is hot, cook smooth dory in batches until just cooked through, 5-6 minutes each side. Transfer to a paper towel-lined plate.

• While the fish is cooking, thinly slice celery. Roughly chop baby spinach leaves. • In a second medium bowl, combine a drizzle of white wine vinegar and olive oil. Season, then add slaw mix, celery and baby spinach. Toss to combine. Little cooks: Take the lead by combining the ingredients for the salad!

• Divide smokey smooth dory and Parmesan potato salad between plates. • Serve with celery slaw. Enjoy!