Fish pie

First things first, grab a large pan and fill it with cold water, then add a good pinch of salt to season. Pop your floury potatoes in whole, and bring that water up to a gentle boil. Once boiling, lower the heat to keep it at a steady simmer, cover the pan with a lid, and let those potatoes cook gently for about 15 minutes. You're aiming for tender potatoes that you can easily pierce with a fork without resistance. When they're perfectly soft, drain the water off and return the potatoes back to the warm pan. Put the pan over a very low heat for about 30 seconds; this little trick helps to evaporate any remaining moisture so your mash won't turn out watery. Now, mash those spuds up with 1 tablespoon of olive oil,this adds a lovely subtle richness,and don't forget to season with a pinch of salt and pepper to taste. Set this fluffy mash aside for a moment.

While your potatoes are cooking, take a large sauté pan and pour in the semi skimmed milk. Gently place your white fish fillets into the milk and bring everything up to a gentle boil. This poaching method cooks the fish delicately, keeping it moist and tender. As soon as you see the milk start to bubble, remove the pan from the heat, cover it with a lid, and let the fish sit and cook in the warm milk for about 3 minutes. This resting time is key to getting the perfect flaky texture. After the fish has cooked, carefully lift it out of the milk,reserve the milk because you'll use some of it for the sauce shortly,and gently pat the fish dry with kitchen paper. Now, lovingly flake the fish into chunks into an ovenproof dish, making sure to discard any skin or bones so your pie is smooth and easy to eat.

Next up, heat the remaining olive oil in a clean pan over a medium heat. Sprinkle in the plain flour and stir it into the oil for about 30 seconds. This little step cooks out the raw flour taste and helps thicken your sauce. Gradually pour in 200 to 250 milliliters of the reserved milk, stirring constantly to avoid lumps. You want a rich, creamy sauce that's just thick enough to coat the back of a spoon. Grate in a little nutmeg,just a pinch adds that warm, comforting aroma,and season with salt and pepper. Let the sauce bubble gently for a minute or so until it thickens up nicely. Finally, stir in the double cream to make the sauce luxuriously smooth and velvety.

Now it's time to preheat your oven to 190°C (or 170°C fan , or gas mark 5 ). While the oven is warming up, grate the Jerusalem artichokes and add them straight into the fish filled ovenproof dish along with the sliced leek, prawns, and fresh herbs like dill and parsley. Give everything a good mix so the flavors start to mingle. Take the lemon and grate the zest finely, then squeeze in the juice as well, stirring both into your creamy sauce. Pour this fragrant sauce all over the fish and vegetable mixture, then gently fold everything together with a wooden spoon. You want to combine the ingredients without breaking up the fish too much.

Finally, dollop spoonfuls of your beautiful mashed potato over the fish mixture. Use a fork to create peaks and valleys on the surface of the mash,these little peaks will crisp up and turn gorgeously golden in the oven, adding a lovely texture contrast. Sprinkle the grated Gruyère evenly over the top for a nutty, melted cheese finish. Pop the dish in the oven and bake for around 35 to 40 minutes, until the top is golden brown and bubbling away invitingly. Once it's out of the oven, serve your fish pie up with some wilted greens on the side. This comforting meal is perfect for sharing and is sure to bring a smile to anyone's face.