PUFF PASTRY FISH PIE

Who doesn’t love a pie! For my version, I have used natural, undyed smoked haddock, but you can use regular haddock, salmon or cod – or a mixture of all of them.

Serves 6

For the pie

● 300g (10½oz) ready-rolled puff pastry

● 600g (1lb 5oz) sustainable undyed smoked haddock, skin removed, cut into large chunks

● 300g (10½oz) raw king prawns, peeled and cleaned

● 1 egg yolk, beaten

● Peas or seasonal vegetables of your choice, to serve

For the white sauce

● 50g (1¾oz) butter

● 50g (1¾oz) plain flour

● 500ml (18fl oz) milk

● 25g (1oz) fresh flat-leaf parsley, chopped

Preheat the oven to 200°C/fan 180°C/ gas 6. Remove the pastry from the fridge so it comes up to room temperature.

To make the white sauce, melt the butter in a pan, whisk in the flour until it forms a paste and cook for 2 minutes. Add the milk and whisk until smooth. Stirring constantly, bring it to a simmer and cook for 5-8 minutes, until thickened. Remove from the heat and stir in the parsley.

Place the fish and prawns in an ovenproof dish and mix. Pour in the white sauce and allow to cool slightly.

Unroll the pastry and lay over the filling. Trim the edges (you can use the trimmings to make leaf decorations if you like).

Crimp the edges with a fork and brush the top all over with egg yolk. Bake for 30-40 minutes, until puffed and golden. Serve with peas or your choice of seasonal vegetables.