Fish pie

1. Put the potatoes in a large pan of cold salted water, bring to the boil, then lower the heat, cover and simmer gently for 15 minutes until tender. Drain, return to the pan over low heat for 30 seconds to dry off, then mash with 1 tbsp olive oil and season.
2. Meanwhile, pour the milk into a large saute pan, add the fish and bring to the boil. Take off the heat, cover and leave for 3 minutes, then lift out the fish (keeping the milk), pat it dry and flake gently into an ovenproof dish, discarding skin and bones.
3. Heat the remaining oil in a pan, stir in the flour and cook for 30 seconds, then gradually stir in 200 to 250ml of the reserved milk. Grate in nutmeg, season and bubble until thick, then stir in the cream.
4. Heat the oven to 190C/fan 170C/gas 5. Grate the artichokes and add to the dish with the leek, prawns and herbs. Stir the lemon zest and juice into the sauce, pour it over the fish and mix gently.
5. Spoon the mash over the top and fork it into peaks, then sprinkle over the cheese and bake for 35 to 40 minutes until golden and bubbling. Serve with wilted greens.

Tips from the ZestyPlate Kitchen

• Poach the fish in the milk first, then build your sauce from that infused milk for the best flavour.
• Dry the mash well and season it boldly. It carries a lot of the pie, so it needs character.
• Drag a fork across the mash to raise peaks before baking. Those ridges crisp and brown beautifully.
• A little lemon zest and juice stirred into the sauce keeps all that richness fresh and balanced.