SHELBY FISH PIE

When the Shelbys took over management of the Eden Club from Italian gangster Darby Sabini in season 2, we think they might have put this hearty dish on the menu.

Serves 6

● 50g (1¾oz) butter

● 1 large leek, roughly chopped ● 50g (1¾oz) plain flour

● 600ml (20fl oz) full-fat milk ● 4 blocks of frozen spinach ● ½tsp English mustard ● A handful of flat-leaf parsley, leaves picked and chopped ● 4 tarragon sprigs, leaves picked and roughly chopped ● 300g (10½oz) skinless, boneless salmon fillet, cut in 3-4cm dice

● 1 large skinless, boneless smoked haddock fillet (about 250g/9oz), cut in 3-4cm dice ● 200g (7oz) skinless, boneless whiting, cod or other white fish fillet, cut in 3-4cm dice ● 200g (7oz) cooked, peeled baby prawns

● 4 hard-boiled eggs, peeled and roughly chopped ● Steamed greens, to serve

For the topping

● 1kg (2lb 4oz) potatoes (such as maris piper), peeled and chopped into 4-5cm chunks ● 75g (2¾oz) butter

● 3 spring onions, chopped ● 150ml (5fl oz) full-fat milk ● Salt and ground black pepper ● 100g (3½oz) panko breadcrumbs

● 50g (1¾oz) Cheddar, grated

First, start the topping. Boil the potatoes in a pan of salted water for 20 minutes, or until tender. Drain in a colander and leave to steam dry. Meanwhile, melt the butter in the same pan over a medium heat. Add the spring onions and milk and bring the milk to a simmer. Remove from the heat and tip in the potatoes. Season with salt and pepper and mash until smooth. Set aside.

For the filling, melt the butter in a saucepan over a medium heat. Add the leek and fry for 5-7 minutes, until soft. Stir in the flour and, once it’s incorporated, add the milk, a little at a time, beating with a wooden spoon. When you have added all the milk and have a silky-smooth sauce, stir in the frozen spinach, and the mustard, parsley and tarragon. Leave to one side.

Preheat your oven to 190°C/fan 170°C/gas 5. Place the diced salmon, smoked haddock and white fish in the base of a 25 x 30cm oven dish. Sprinkle the prawns and eggs over. Pour the sauce over, making sure the fish is completely covered. Spoon the mash over the top and smooth out the surface into an even layer, then run a fork through it to create some lumps and bumps. Sprinkle with the breadcrumbs and the grated cheese and bake for about 40 minutes, until the fish is cooked through, the sauce is bubbling and the top is golden and crisp. Serve with steamed seasonal green vegetables.