Instructions: Peel the potatoes and cut into 5mm slices.

Bring a large saucepan containing 10mm of salted water to the boil.

Add the potato slices bring to the boil and cook in the simmering ovenfor 10 to 15minutes until partially softened.

Drain thoroughly in a colander.

Place the fish in the pan.

Pour 50ml of the milk over.

Season lightly.

Cover and poach in the roasting ovenwith the grid shelf on the floor of the ovenfor about 15 minutes or until the fish flakes easily.

Cover and poach in the baking ovenwith the grid shelf on the floor of the ovenfor about 15 minutes or until the fish flakes easily.

Drain the fish reserving the cooking liquor.

Flake the fish discarding skin and bones.

Trim and slice the leeks.

Melt the butter in the same pan and fry the leeks for 3 minutes on the simmering plate adding plenty of freshly grated nutmeg.

lightly butter the sides of a 1.7 litre pie dish.

Toss the fish prawns and leeks in the pan and tip into the dish.

To make the cheese sauce melt the butter in the same saucepan on the simmering plate.

Add the flour and cook stirring for 1 minute.

Remove from the heat and blend in the remaining milk and the reserved fish poaching liquor.

Return the pan to the heat and cook the sauce stimng until thickened and smooth.

Remove from the heat.

Crumble in the cheese then add the cream and season to taste.

Spoon half of the cheese sauce over the fish mixture in the dish.

Layer the cooked potato slices over the filing then pour the remaining sauce over the potatoes.

Place the dish on a baking sheet and bake on the grid shelf on the floor of the roasting ovenfor 40 to 45 minutes or until bubbling and golden and the potatoes are tender.

Serve with green vegetables.

aga tip: if you use the same pan for each stage of the recipe you will only have one pan to wash up at the end rather than four. This pie will satisfy the largest appetite. You can use different fish vegetables and cheese but keep the quantities in the proportions stated in the recipe.

Serves 4

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