Fish pie

Preheat the oven to 180°C/fan 160°C/gas 4. Place the potatoes in a saucepan and cover with water. Bring to the boil and cook till tender. Drain and mash with half of the butter and 20ml of the double cream. Season with salt and pepper to taste and set aside.

In another small pan, put the rest of the cream, the milk, onion, bay leaves and garlic. Set over a low heat and, once simmering, add the fish and poach for 6-8 minutes. Remove the fish from the liquid and put it in a suitably sized casserole dish. Save the poaching liquid.

In a wide saucepan melt the remaining 50g of butter. add the flour and cook the roux for 1-2 minutes, slowly add your poaching liquid and stir continuously until your bechamel sauce is nice and thick. Season with salt and pepper and add the nutmeg.

Add the parsley, lovage and scallions to the fish in the casserole dish. Pour over the bechamel. Spoon on the mash and fluff with a fork. Put the cheese on top.

Bake in the preheated oven for 30 minutes until golden brown.