DAILY DINNERS

Preheat the grill to high. Make sure you have cooked and mashed the potato first.

Stud the onion with the cloves and bay leaf. Warm the milk in a pan with the studded onion, then add the haddock and poach for 2-3 minutes.

In a pan with a lid, steam the mussels in the wine. Once cooked, pick the meat out of the shells. (Omit this stage if not using)

To make the white sauce, melt the butter in a pan, whisk in the flour and cook out for 2 minutes. Add the milk and whisk simmer until bubbling. Stir in the parsley and the prawns and cook for 2 minutes. Add the rest of the fish and season.

Put the shells on scrunched-up foil to stabilise them. Spoon the fish into the scallop shells with the sauce.

Pipe the mash on top and sprinkle with the grated cheese, then grill or put in a very hot oven (220 C) for 5 - 7 minutes until golden. Garnish with watercress or other leaves.