Smoked Basa, Pollock, Salmon & King Prawn Puff Pastry Pie

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the onion and stir-fry until softened, 4-5 mins. Season with salt and pepper.

Stir in the butter (see pantry for amount) and allow to melt. 

Stir in the flour (see pantry for amount) and cook until it forms a paste, 1-2 mins - you've made a roux!

Stir the water for the sauce (see pantry for amount) into the roux a little at a time until combined. Drain the prawns. Add the prawns and bring to the boil and simmer until thickened, 2-3 mins.

Stir in the creme fraiche, vegetable stock paste, wholegrain mustard (add less if you'd prefer) and hard Italian style cheese. Simmer, 3-4 mins more, then remove from the heat. IMPORTANT: Wash your hands and equipment after handling raw prawns. They're cooked when pink on the outside and opaque in the middle.

Taste and season with salt and pepper if needed. 

Stir the fish pie mix, peas and dill through the sauce until combined, then transfer to an appropriately sized ovenproof dish.

Cover with the pastry, pressing it over the side of the dish or just sitting it on top, then trimming off any excess. Make a small hole in the middle to allow steam to escape. TIP: Brush the pastry with a little milk if you have some.

Bake on the top shelf of your oven until golden brown, 15-20 mins. IMPORTANT: The fish is cooked when opaque in the middle.

Meanwhile, peel and grate the garlic (or use a garlic press). Trim the green beans. Trim the bottom 2cm from the asparagus and discard.

Clean out the (now empty) frying pan and return to medium-high heat with a drizzle of oil.

Once hot, add the green beans and asparagus. Stir-fry until starting to char, 2-3 mins. Stir in the garlic, then turn the heat down to medium and cook for 1 min.

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