Prawn and smoked haddock pie

This variation on a fish pie is substantial and filling plus the smoked haddock adds a depth of flavour to the overall dish. Check for bones before breaking up the fish flesh. Serves 6. INGREDIENTS

750ml plus 3 tablespoons semi-skimmed milk 500g smoked haddock 1 bay leaf 1 large leek, halved and sliced 550g potatoes, peeled and cut into thin slices 3 tablespoons cornflour 85g watercress, stalks removed Salt and pepper 100g shelled prawns 50g mature Cheddar cheese, coarsely grated Chopped parsley to garnish

METHOD

1) Pour the 750ml milk into a wide frying pan. Add the haddock and bay leaf. Bring to a gentle simmer, then cover and cook for about 5 minutes.

2) Remove the fish from the pan and leave to cool then peel off the skin and break the flesh into flakes. Set aside. Strain the milk and reserve 600ml, as well as the bay leaf.

3) Fry the leek and add the reserved milk and bay leaf. Cover and simmer for 10 minutes or until tender. 4) Cook the potatoes until they are just tender. Drain. 5) Preheat the oven to 190C/170C fan assisted, gas mark 5. 6) Discard the bay leaf from the leeks then mix the cornflour with the remaining 3 tablespoons cold milk to make a smooth paste. Add to the leek mixture and cook gently, stirring, until slightly thickened.

7) Take the pan from the heat and stir in the watercress, which will wilt. Season to taste with salt and pepper. Add the haddock and prawns and place into an ovenproof dish.

8) Arrange the potato slices on top of the fish mixture, overlapping them slightly. Sprinkle with the cheese and cook for 25–30 minutes or until the fish filling is bubbling and the potatoes are turning golden.

9) Sprinkle the top of the pie with parsley to serve.