Hands-on time 20min, plus cooling. Cooking time about 1hr. Serves 6

75g (3oz) butter 75g (3oz) plain flour 125ml (4fl oz) dry white wine 400g tin Luxury Lobster Bisque Soup – we used Baxter’s 150ml (¼ pint) single cream 250g (9oz) raw king prawns 200g (7oz) raw scallops 300g (11oz) unsmoked haddock, cut into large chunks 1tbsp lemon juice 500g (1lb 2oz) fluffy potatoes – we used Maris Piper 25g (1oz) Gruyère, grated

1 In a large, heavy-based saucepan, melt 50g (2oz) butter. Add flour and whisk in, cook for 2-3min until smelling toasty, then add wine, a little at a time, whisking until smooth between each addition. Pour over bisque and cream, whisk until smooth and bring to a simmer. Add fish and cook for 3min, until just opaque. Remove from heat and

allow to cool. Stir through lemon juice and season.

2 Slice potatoes as thinly as possible. Spoon the fish pie mixture into a 1.6 litre (2¾ pint) pie dish; arrange the sliced potato on top. Melt the remaining butter and brush over the potato. Sprinkle over the cheese.

3 Heat the oven to 200°C (180°C fan) mark 6. Transfer the dish to a baking tray and cook for 45-50min until hot through and the potato is golden and crisp.

4 If freezing, allow to cool fully, cover with buttered foil and wrap tightly in clingfilm, then freeze for up to 2 months.

5 To bake from frozen: heat the oven to 220°C (200°C fan) mark 7 and cook for 1hr 15min or until piping hot in the centre, removing the foil halfway through.

TO SERVE STRAIGHT AWAY

Complete recipe up to the end of step 3 and serve.

PER SERVING 446cals, 31g protein, 21g fat (13g saturates), 29g carbs (3g total sugars), 2g fibre