Smoked fish pie

Smoked fish pie Trim leeks then split lengthways with a sharp knife. Wash thoroughly and chop. Put in a large pan with the butter, cover and cook gently for about 15 minutes, shaking pan once or twice to prevent catching. Stir in flour, then stock. Bring to a gentle boil and cook, stirring, for 1 minute. Turn off heat, keep covered and let cool.

Remove fish from bones, discarding skin, scales and bones. Leave in fairly nice chunks if possible. You need 1½ cups fish.

Preheat oven to 190°C fanbake. Add capers, tomatoes, ½ tsp salt and plenty of freshly ground black pepper to leeks. Mix in prawns and fresh herbs. Carefully mix in fish. Transfer to an ovenproof dish.

Have potato purée ready to put on top. Cook potatoes in gently boiling salted water until tender. Drain, leave to dry off for a few minutes, then mash. Beat in butter and enough hot milk to make a firm but dry purée. Season with salt and add half the parmesan. Spoon potato on top of pie and swirl it into a rustic shape. Sprinkle with remaining cheese and dot with butter.

Bake (on a baking sheet to catch spills) for 20-25 minutes, until golden. Serve hot.

From Taste magazine, June 2011.