King Prawn and Haddock Fish Pie

Once your pan of water is boiling, add the potatoes and cook until you can easily slip a knife through, 15-20 mins.

Meanwhile, heat a drizzle of oil and half the butter in a large saucepan on medium-high heat.

Allow the butter to melt, then add the leek. Stir-fry until softened, 3-4 mins, then stir in the flour (see pantry for amount) and cook, stirring frequently, until it forms a paste, 1-2 mins.

Stir in the water for the sauce (see pantry for amount) a little at a time, then add the veg stock paste and creme fraiche and bring to the boil. 

Drain the prawns. Reduce the heat and add in the prawns and haddock pieces. Season with salt and pepper and stir to coat.

Simmer gently until the fish is cooked, 7-8 mins. IMPORTANT: Wash your hands and equipment after handling raw seafood. The fish is cooked when opaque in the middle. The prawns are cooked when pink on the outside and opaque in the middle.

Meanwhile, preheat your grill to high. Trim the green beans. Trim the bottom 2cm from the asparagus and discard.

Once the potatoes are cooked, drain in a colander and return to the pan, off the heat. Add the remaining butter and a splash of milk (if you have any) and mash until smooth. Season with salt and pepper.

Transfer the creamy fish mix to an appropriately sized ovenproof dish. Spoon the mash on top of the fish mixture in an even layer.

Sprinkle over the cheese, then grill on the top shelf until golden and bubbling, 5-6 mins. 

While the pie grills, wipe out your (now empty) pan and pop on a medium-high heat with a drizzle of oil. 

Once hot, add the green beans and asparagus and stir-fry until starting to char, 2-3 mins. 

Lower the heat to medium, stir in the garlic and fry for 30 secs. 

Then add a splash of water and immediately cover with a lid or some foil. Cook until tender, 4-5 mins. Remove from the heat.