Smoked haddock and potato pie

Pour the 750 ml (1¼ pints) milk into a wide frying pan. Add the haddock and bay leaf. Bring to a gentle simmer, then cover and cook for about 5 minutes or until the haddock is just cooked.

Lift out the fish with a draining spoon and leave to cool slightly, then peel off the skin and break the flesh into large flakes. Set aside. Strain the milk and reserve 600 ml (1 pint), as well as the bay leaf.

Put the leek in the frying pan and add the reserved milk and bay leaf. Cover and simmer for 10 minutes or until the leek is tender.

Meanwhile, cook the potatoes in a saucepan of boiling water for about 8 minutes or until they are just tender but not breaking up. Drain. Preheat the oven to 190°C (375°F, gas mark 5).

Remove the bay leaf from the leeks and discard. Mix the cornflour with the remaining 3 tbsp cold milk to make a smooth paste. Add to the leek mixture and cook gently, stirring, until slightly thickened.

Take the pan from the heat and stir in the watercress, which will wilt. Season with salt and pepper to taste. Add the flaked haddock, folding it in gently. Transfer the mixture to a 2 litre (3½ pint) pie dish.

Arrange the potato slices on top of the fish mixture, overlapping them slightly. Sprinkle with the cheese, and season to taste. Bake for 25–30 minutes or until the fish filling is bubbling and the potatoes are turning golden.

Sprinkle the top of the pie with parsley and allow to stand for about 5 minutes before serving.