Fish pot pies

Sieve the flour and salt together into a bowl. Add the butter and rub lightly into flour, lifting the mixture to add air, until the mixture resembles breadcrumbs. Stir in the grated cheese.

Make a well in the middle of the mixture and stir in enough water (about 2 tbsp) using a knife, until a soft but not sticky pastry is formed. Cover tightly and allow to rest in a fridge for 15 - 30 minutes.

Preheat the oven to 220C, fan 200C, 425F, Gas Mark 7 Meanwhile make the fish filling: In a small pan heat the butter, add the flour stirring continuously. Heat the wine, stock, bay leaf and seasoning in another small saucepan. Add slowly to the flour mixture, stirring continuously until the sauce is smooth and silky. (remove the bay leaf)

Add the fish, prawns, cream and herbs. Pour into a 4 individual pie dishes.

Roll the pastry on a lightly floured surface to a thickness of a1 coin. Cut 4 circles about 1.5cm wider than your pie dishes. Brush the rim of the pie dishes with water and cover the tops with the pastry. Glaze with a little milk.

Place on a baking tray and bake for 30-35 minutes until golden brown.