Smoked Cheesy Fish Pie

Smoked fish plus smoked cheese equals creamy comfort-food heaven! To make this simpler, or if you don’t eat shellfish, you can just omit the prawns and use 250g more haddock.

Hands-on time 20min. Cooking time about 45min. Serves 4  75g butter  50g plain flour  500ml semi-skimmed milk  1tbsp Dijon mustard  125g smoked Cheddar, grated  250g skinless smoked haddock, in large pieces  150g raw king prawns  198g tin mixed sweetcorn and peppers, drained  2 soft-boiled eggs, peeled, see GH Tip  125g ciabatta or other crusty bread, cut into 2cm pieces

1 Preheat oven to 180°C (160°C fan) mark 4. Melt 50g butter in a large pan over medium heat. Mix in the flour to make a thick paste. Cook, stirring, for 3min. Remove pan from heat; gradually mix in milk to make a smooth sauce.

2 Return to heat and bring to the boil, stirring. Simmer for 5min, until thickened. Stir in mustard, 75g of the Cheddar and plenty of seasoning.

3 Next, stir in the haddock, prawns and sweetcorn mix. Spoon into a roughly 1.5 litre ovenproof serving dish. Slice the boiled eggs into quarters and nestle into the sauce, spacing apart.

4 Melt remaining 25g butter in a separate pan, then toss with the bread cubes and a pinch of salt to coat. Scatter over the pie filling, then sprinkle over the remaining 50g Cheddar. Cook in the oven for 30min, or until the sauce is bubbling and golden. Serve with peas or a salad.

PER SERVING 601cals, 41g protein, 37g fat (19g saturates), 33g carbs (8g total sugars), 2g fibre GET AHEAD Assemble pie a day ahead, leaving white sauce to cool completely before assembling; cover and chill. Cook, with an extra 5-10min if needed, ensuring the filling is piping hot in the centre.