Recipe:

1.2kg (2lb 11oz) floury potatoes, such as King Edward or Maris Piper, peeled and halved or cut into 5cm (2in) chunks
100 g (3 ½oz) butter
50 g (2oz) plain flour
150 ml (5 fl oz (¼ pint)) white wine
400 ml (14 fl oz) fish stock
100 ml (3 ½ fl oz) double cream
1 tbsp. anchovy essence or Gentleman’s Relish
3 tbsp. flat leaf parsley, finely chopped
juice of 1 lemon
150 ml (5 fl oz (¼ pint)) milk
300 g (11oz) cod fillets, skinless and boneless, cut into 5cm (2in) chunks 300 g (11oz) smoked haddock fillets, skinless and boneless, cut into 5cm (2in) chunks 125 g (4oz) raw king prawns 2 tbsp. Parmesan cheese, finely grated

Method:

In a large pan of cold, salted water, gently bring the potatoes to the boil. Simmer, uncovered, for 15–20min until tender. Drain and set aside to steam dry for 5min. Mash or press through a ricer while warm. Set aside.

Preheat oven to 180°C (160°C fan) mark 4. In a large non-stick frying pan, melt 50g (2oz) butter. Add flour and stir to make a thick paste. Cook over medium heat for 3min, stirring. Remove from heat, then gradually add wine, stirring until smooth. Return to heat and add stock, bring up to boil and simmer for about 5min, stirring, until sauce is the consistency of Greek yogurt. Add cream, anchovy essence, parsley and lemon juice. Season and set aside.

In a large pan, heat remaining butter and milk with plenty of seasoning. Remove from heat, beat in a third of the mashed potatoes to a loose consistency, then the remaining potatoes, until thick and fluffy. Stir the raw fish chunks into the sauce. Spoon into a 2 litre (3½pint) baking dish. Top with the potato, peaking the top with the back of a fork, then sprinkle with the cheese. Bake for 30min until golden and bubbling. Serve with peas, if you like.