Smoked haddock and prawn 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 tbsp semi- skimmed milk

500g smoked haddock

1 bay leaf

1 large leek, halved lengthways and sliced

550g potatoes, peeled and cut into 0.5cm ( 1/ 4in) thick slices

3 tbsp cornflour 85g watercress, thick stalks removed

100g shelled prawns 50g mature cheddar cheese, grated

salt and pepper chopped parsley to garnish

METHOD

Pour the 750ml of 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 or until the haddock is just cooked.

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

3) Put the leek in the frying pan and add the reserved milk and bay leaf. Cover and simmer for 10 minutes or until the leek is tender.

4) Cook the potatoes until they are just tender but not breaking up. Drain. Preheat the oven to 190° C ( 375° F, gas mark 5).

5) Discard the bay leaf from the leeks then mix the cornflour with the remaining 3 tbsp of cold milk to make a smooth paste. Add to the leek mixture and cook gently, stirring, until slightly thickened.

6) Take the pan from the heat and stir in the watercress, which will wilt. Season with salt and pepper to taste. Add the flaked haddock and prawns and place into an ovenproof dish. 7) Arrange the potato slices on top of the fish mixture, overlapping them slightly. Sprinkle with the cheese, and season to taste. Bake for 25– 30 minutes or until the fish filling is bubbling and the potatoes are turning golden. 8) Sprinkle the top of the pie with parsley and allow to stand for about 5 minutes before serving.