Fish Pie

Skin and bone all the fish, cut into bite-sized pieces. Place the fish on a plate then squeeze over the juice from lemon (coating evenly) then place in the fridge.

Start to boil the potatoes until tender.

Meanwhile place 30g of the butter in a large non-stick sauce-pan with the oil. Melt the butter then add the crushed garlic, chopped dill, chopped onion and thinly sliced leaks, and cook until soft, adding a further 20g butter and crumbling in the stock cube. When soft, add the wine and simmer for a few minuted until reduced.

Stir in the flour to the mixture to create a roux around the ingredients. Remove from the heat and add a pint of the milk, a little at a time, returning to the heat for approx 1 minute after each bit is added (the aim is to cook out the flour from the sauce.) When the pint of milk has been added, fold in 50g of the cheese and season well. Leave to simmer for 2 minutes to let the sauce thicken.

Add the fish to the sauce and heat for a further 2 minutes.

Cut the broccoli into florets and blanch in a pan of boiling water for 1 minute. Place the broccoli in a large oven-proof dish.

Spoon the sauce and fish mixture over the broccoli.

Mash the potato with the remaining butter and milk, and spoon on top of the fish mixture a little at a time, making sure all is covered. Smooth out with the back of a heated spoon then create waves in the potato with a fork (this will allow it to crisp in the oven.)

Put the dish in an oven pre-heated to 180°C for 50 minutes. Remove from the oven and sprinkle over the remaining 5og of cheese and cook for a further 10 minutes.