Lobster and prawn rösti pie

You can make this pie in advance and freeze ahead – simply assemble the pie and freeze before baking. Defrost overnight in the fridge and bake.

Serves 6 • Ready in 1hr 30mins

6 large potatoes

50g butter melted for the filling

50g butter

50g plain flour

1tsp English mustard

1tbsp sundried tomato paste

200ml milk

200ml fish stock

150ml double cream

50g mature Cheddar cheese, grated 250g spinach

400g raw tiger prawns, peeled

2 lobster tails, shelled and thickly sliced 200g baby scallops

1 Heat the oven to 200C/Gas Mark 6. Put the unpeeled potatoes for the topping in a pan of cold water, bring to the boil and cook for 10mins until starting to soften at the edges. Drain and set aside.

2 line a baking tray with baking parchment. Coarsely grate 1 potato onto the tray to create a mound.

Repeat with the remaining potatoes. season and drizzle with the melted butter. bake for 20mins to firm up.

3 Meanwhile, to make the sauce, melt the butter in a pan. add the flour, mustard and tomato paste, and cook to a thick paste. Gradually whisk in the milk and stock, and simmer for a few mins to make a smooth, thick sauce. Remove from the heat and stir in the cream and cheese. season with salt and freshly ground pepper, and set aside.

4 Microwave the spinach for 2mins until wilted. Drain and squeeze out any excess liquid. Put the spinach, prawns, lobster and scallops in a large baking dish and pour the sauce over the top.

5 Pile the partially cooked rösti potato mounds over the filling. bake for 40mins until the topping is golden and the filling is bubbling.

Per serving: Cals 576, Fat 20g,

Sat fat 12g, Carbs 55g