HADDOCK AND LEEK PIE

TAKES 30 MINS SERVES 6

1 leek, sliced 400g skinless smoked haddock fillet 500g skinless cod fillet 450ml semi-skimmed milk 3tbsp thickening granules 4 splashes of Tabasco Small bunch of basil 50g lemon and pepper breadcrumbs 1 lemon, sliced 1tbsp olive oil

1 Heat the oven to 200C/gas 6. Put the leek and 2tbsp water in a bowl, cover with clingfilm and microwave for 5 mins to soften.

2 Put the fish and milk in a pan, cover and simmer for 5 mins. Transfer the fish to an ovenproof dish with the leeks.

3 Add the thickening granules and Tabasco to the milk, then heat and stir until the sauce thickens.

4 Sprinkle a few basil leaves over the fish, pour over the sauce, then scatter over the breadcrumbs. Arrange the lemon slices on top and drizzle over the olive oil.

5 Bake for 20 mins until pale golden. Finish with a few basil leaves, to serve.