Fish pie

1. Put the fish in the frying pan and pour over 500ml of the milk.

2. Bring the milk just to the boil - you will see a few small bubbles.

3. Reduce the heat and simmer for 8 min.

4. Lift the fish onto a plate and strain the milk into a jug to cool.

5. Flake the fish into large pieces in the baking dish.

6. Boil the eggs for 8 min, then cool in a bowl of cold water.

7. Peel, slice into quarters and arrange on top of the fish, then scatter over the chopped parsley.

8. Melt half the butter in a pan, stir in the flour and cook for 1 min over moderate heat.

9. Take off the heat, pour in a little of the cold poaching milk, then stir until blended.

10. Continue to add the milk gradually, mixing well until you have a smooth sauce.

11. Return to the heat, bring to the boil and cook for 5 min, stirring continually.

12. Remove from the heat, season with salt, pepper and nutmeg, then pour over the fish.

13. Heat oven to fan 180C/gas 6.

14. Boil the potatoes for 20 min. Drain, season and mash with the remaining butter and milk.

15. Use to top the pie, starting at the edge of the dish and working your way in - push the mash right to the edges to seal.

16. Fluff the top with a fork, sprinkle with cheese, then bake.

17. (Alternatively you can skip the mashed potato topping and top with ready made puff/flaky pastry you may want to let the pie cool down a bit before topping it with the pastry to get the best results.)