SALMON, PRAWN AND FENNEL PIE

Serves 4

300ml (10fl oz) fish or vegetable stock

150ml (5fl oz) white wine

500g (1lb 2oz) large Charlotte potatoes, peeled 1tbsp capers, rinsed

Zest of 1 lemon

1tbsp olive oil

1 small fennel bulb, cored and finely chopped 1 large leek, finely diced

350g (12oz) salmon, cut into cubes

350g (12oz) prawns

50g (1¾oz) butter

50g (1¾oz) flour

200ml (7fl oz) milk

Salt and freshly ground black pepper

A handful of parsley, chopped

50g (1¾oz) mature Cheddar, grated

Bring the stock and wine to the boil in a pan, simmer for 2 minutes, then leave to cool slightly. Boil the potatoes for 10 minutes until softened slightly but not cooked through. Drain and leave to cool, then grate into a bowl, mix in the capers and lemon zest and set aside.

Heat the oil in a pan and sauté the fennel and leek until soft but not coloured. Spoon into a pie dish about 24cm square, then top with the salmon and prawns. Preheat the oven to 180°C/fan 160°C/gas 4.

In another pan melt the butter and stir in the flour, then cook for 1 minute. Gradually add the wine and stock, whisking, then pour in the milk. Heat until bubbling and thickened. Season and add the parsley. Pour over the fish then top with the grated potato and capers, spreading it out with a fork. Scatter over the cheese and cook for 35-40 minutes or until golden.