Fish pie is one of the many bowl meals that the Tasker family serve at functions. The main difference between theirs and the traditional fish pie is that the potato sits on the bottom of the bowl, rather than on top of the fish. The trick is to get the mix of smoked and unsmoked fish right – one third smoked and two-thirds unsmoked will create a tasty mix of flavours.

YOU WILL NEED Two fillets of cod, pollack or haddock One fillet of smoked haddock Two handfuls of cooked peeled prawns One bunch spring onions, chopped quite small One stalk celery, chopped small One bunch parsley, chopped fine One bay leaf 2lb 4oz (1kg) floury potatoes 4oz (125g) butter 2½oz (75g) plain flour 1¼ pts (750ml) milk Two hardboiled eggs chopped fine Salt and ground black peppercorns.

Method: Peel and slice the potatoes and boil in salted water until cooked, drain and mash them with half the butter and set to one side in a warm place.

While the potatoes are cooking, place the fillets of fish in a saucepan along with the milk, spring onions celery, bay leaf and half the chopped parsley. Bring to simmering point for a couple of minutes then turn off the heat, but allow the fish to remain in the hot milk for five more minutes.

Drain this mix and retain the milk in which the fish has been cooked.

Add four tablespoons of the fishy milk to the mash and mix in well.

In a clean saucepan heat the remaining butter, stir in the flour to create a roux, then gradually add one third of the fishy milk, whisk well, then add another third and another until you have a smooth creamy sauce. Adjust seasoning.

Prepare the fish by breaking it into bite-sized chunks having removing any skin and bones.

Remove the bay leaf and add the fish mix to the sauce, then toss in the prawns. n Taste again and adjust seasoning and bring back to simmering point, then remove from heat.

Divide the mashed potatoes between the bowls and spoon the fish sauce over the top. Decorate with remaining parsley and the chopped egg and serve.