Pre-heat the oven and cook the haddock and cheddar fish cakes as per the pack instructions.
Meanwhile, place the potatoes in a pan and cover with cold water. Bring to the boil, then simmer for 10-12 minutes until tender. Drain, then mash the potatoes with a masher or potato ricer. Stir in the butter, cream, cheese and a good pinch of salt and pepper. Place a lid on the pan to keep warm whilst the rest of the food is cooking.
Place the king prawns on a plate and sprinkle on the flour, garlic salt, salt and pepper. Toss together to coat the prawns.
Place the oil and the 1 tbsp of butter in a frying pan and heat on a medium-to-high heat until the butter has melted and is sizzling slightly. Add the prawns, and cook on both sides until golden brown (about 2-3 minutes each side). Turn the heat right down and stir in the minced garlic for 30 seconds, then turn off the heat.
Divide the cheesy mashed potato between two plates (I used a ring to give it a disc shape). Top with the fishcakes and place the crispy prawns on the plate.
Serve with steamed, buttered green beans and a sprinkling of fresh parsley and black pepper.
Nutritional Information is pet serving, without the steamed greens.