A ‘Professional’ Fisherman’s Pie

Add the potatoes to your large pot of water along with ½ tsp of salt. Cook for 10-15 mins, or until you can easily slip a knife through them. Drain and keep to the side.

Heat 2 tbsp of oil in a frying pan on medium heat. Stir fry the leeks with a pinch of salt and pepper for 5 mins. Once they have softened up (but not browned) take them out of the pan and leave to the side.

Put the 400ml of stock into the frying pan (no need to wash up!) on low heat and add in the seafood mix. Let it simmer very gently (it shouldn’t be bubbling rapidly) for 5 mins. Remove the seafood mix from the stock but keep the stock to make your sauce. You can put the seafood mix with the leeks until later.

Melt one round of butter in a saucepan on low heat and stir in the flour. Keep stirring for 2 mins and then gradually stir in the stock, bit by bit. The mixture will be lumpy at first, but keep stirring until it is smooth. Leave to simmer and thicken up on low heat for 5-10 mins, stirring occasionally.

Once the potatoes are drained put them back on the hob on medium heat for a minute to dry them out. Take them off the heat. Add 1 tbsp of double cream, the rest of the butter and ¼ tsp of salt. Mash until you have lovely smooth mashed potato. Tip: You can use milk instead of cream if you prefer.

Add the leeks, parsley and seafood mix into the sauce together with the rest of your double cream. Test the sauce for seasoning. Now turn your grill up to high.