Creamy fish pie

Rich, luxurious and always a special treat.

SERVES 6

1.3kg (3lb) floury potatoes

Small bunch flat-leaf parsley

300ml (½pt) fish stock

1kg (2¼lb) mixed fish, such as smoked haddock, peeled prawns and salmon 50g (2oz) butter, plus extra for topping

50g (2oz) flour

225ml (8fl oz) double cream

150g (5oz) mature Cheddar, grated 6tbsp fresh breadcrumbs

1 Peel and cut potatoes into medium chunks, then steam until tender. Chop stalks off the parsley and add to fish stock. Chop parsley leaves and set aside. Heat the stock gently for 10 mins, then strain. Remove skin from fish and cut into large chunks, then arrange in the base of an ovenproof dish.

2 Melt the butter in a saucepan, add the flour and cook, stirring, until you have a smooth roux. Add the hot stock gradually, stirring as you go, until cooked through and thickened. Add the cream, season to taste, then add the chopped parsley. Pour sauce over the fish.

3 Mash the potatoes well with all but about 3tbsp of the cheese and a large knob of butter. Season well, then spoon evenly on top of the fish. Level off with a fork, then scatter over the breadcrumbs and remaining cheese. Dot with a little more butter. Cover and freeze until needed.

4 When you are ready to bake the fish pie, defrost it completely and preheat the oven to 200C/Gas 6. Place dish on a baking sheet and bake for 45 mins, until bubbling and cooked through. Serve with buttered greens or just garden peas if you like.