Kathy Miller asks
"Just wondering what other Cheapskates think of cooking with frozen vegetables instead of fresh vegetables, is it a healthy option? Frozen vegetables are much cheaper than fresh but do they have as many vitamins?"

If you have advice for Kathy, let us know in the comments below. We'll enter your answer into our Tip of the Week competition, with a one-year membership to the Cheapskates Club as the prize too. 

Ingredients:
1 sheet shortcrust pastry
425g tuna (drained and flaked)
1 tbsp butter
1 onion, finely diced
1 stalk celery, finely diced
2 tbsp butter, extra
2 tbsp plain flour
2 tsp curry powder
½ cup water
½ cup milk
2 eggs lightly beaten
2 tbsp grated cheddar cheese

Topping
Ingredients:
125g grated cheddar cheese
1-2 tsp curry powder
½ tsp paprika

Combine ingredients, and sprinkle over base before cooking.

Method:
Pre-heat oven 200 degrees Celsius. Line the base of a greased, foil lined lamington tray with the pastry. Spread drained and flaked tuna evenly over pastry. In an small saucepan melt butter and sauté onion and celery for 1-2 minutes. Spread over tuna. Melt extra butter, add flour, and curry powder. Stir until combined together. Gradually add water, milk and eggs, stirring constantly and bring to the boil. Remove from heat and fold in 2 tablespoons grated cheese. Pour sauce over vegetables. Sprinkle topping over slice. Bake at 200 degrees for 10 minutes. Reduce to 180 degrees for 25-30 minutes or until cooked. Filling will be set and top is golden brown. Serve hot or cold as a main meal or cut into 3cm squares to use as finger food.

From the Seafood Recipe File