The green mash in this fun teatime staple will fascinate both kids and adults

1. In a large saucepan, cover the potatoes in cold water, add a little salt and then bring to the boil. Cover and cook until the potatoes are soft, drain in a colander
2. Mash the potatoes until smooth, using a sieve or potato masher
3. In a separate pan, heat the milk and butter together. Once the butter has melted, add the parsley leaves
4. Transfer the milk, butter and parsley into a blender and blitz for a couple of minutes. Add to the mash and mix through until the mash is a vibrant green colour
5. Cover with cling film and keep in a warm place until ready to reheat and serve
6. Preheat the oven to 200 C/gas mark 6
7. Prepare 3 separate bowls for crumbing. Place the seasoned flour into the first bowl, the egg wash into the next, add the breadcrumbs to the third
8. Dip a plaice fillet into the flour, pat off the excess. Dip into the egg wash and then finally into the breadcrumbs until evenly coated. Place the crumbed fish on a tray and repeat the process for each fillet
9. Place a frying pan over a medium heat. Add the oil, followed by a knob of butter. Fry the fillets until lightly coloured on both sides, seasoning as you go. Do not overcrowd the frying pan
10. Remove and place onto a metal tray, lightly season again and cook in the preheated oven for 4-5 minutes. Serve immediately with the reheated green mash

With thanks to GreatBritishChefs.com