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Heat the grill to medium/high
Place the potato waffles on a tray and place them under the grill. Grill on one side until golden brown. This should take around 5-7 minutes.
In the meantime, place the butter in a large non-stick saucepan on a medium heat. When melted, stir in the flour until it starts to bubble.
Slowly add the milk a little at a time, stirring continuously. Each time it comes to the boil, add more milk. When all of the milk is used, season with salt and pepper.
Stir in the frozen fish, Peas and sweetcorn, followed by the tartare sauce.
Bring to the boil. Simmer for 5 minutes, stirring regularly, until the fish is cooked through and the veg is tender.
Stir in the spinach for the final minute.
Pour the filling into an oven proof dish, roughly 28cm x 23cm
Remove the waffles from under the grill.
Cover the filling with the waffles, placing them cooked side down.
Sprinkle with grated cheddar cheese and place the dish back under the grill. Grill for 5-7 minutes, until the cheese has melted and the top of the waffles are cooked.
Serve immediately with salad or veg.