DAILY DINNERS

Place the fresh fish in a wide pan, poach in the milk and add water to come just below the top of the fish. Simmer gently for 7 -10 mins until the fish is just cooked. Remove the fish to a plate and flake into bite size pieces and reserve the cooking liquid.

Melt 25g butter in a pan and cook the shallots gently for 5 mins without browning. Stir in the flour, cook for 1 minute, then gradually stir in the poaching liquid, whisking to make a smooth sauce. Add some more milk or water if needed. Add the bay leaf and simmer gently for 15-20 mins, stirring frequently. Add a little more liquid if the sauce seems thick.

Season, then stir in the parsley. Arrange the cooked fish and prawns in a baking dish. Pour over the sauce.

Cook the potatoes in boiling water until tender, drain then mash well. Heat the milk, the remaining butter and the spring onions together in a small pan until boiling then beat into the potatoes with the smoked salmon. Season well with black pepper. Spoon the potato mixture over the fish. Cook at 190C/Fan 170C/Gas 5 for 30-35 mins until the top is golden brown and the sauce is bubbling. Serve the pie with a green vegetable such as broccoli.