Tuna and sweetcorn pot pies

1.Preheat oven to moderate, 180°C. Lightly grease four 1 ½ cup ramekins and place on a baking tray.

2.In a large saucepan, combine potatoes and enough cold water to cover, then bring to the boil. Reduce heat to low and simmer for 15-20 minutes until tender. Drain, return to pan and shake over low heat for 30 seconds. Mash well, then stir through ¼ cup milk and 40g butter. Season to taste.

3.In a medium saucepan, melt remaining butter on medium. Add flour and cook, stirring, for 1 minute. Remove from heat, then gradually stir in stock and remaining milk until smooth. Return to heat and simmer for 3 minutes. Stir cream and 1 cup cheese through until cheese melts.

4.Mix in tuna, corn, capsicum and onion. Season and divide between ramekins. Dollop with mash. Sprinkle with remaining cheese.

5.Bake for 12-15 minutes until mash is golden. Sprinkle with chives and serve with salad.