Ingredients: (Serves 6)  

1.6kg/3lb 8oz potatoes, peeled and cut into large chunks

700g/1 lb 8oz cod fillet, skinned

600ml/1pt milk

Few sprigs of parsley

6 black peppercorns

4 hard-boiled eggs, roughly chopped

75g/3oz butter

50g/2oz flour

350g/12oz peeled raw tiger prawns

75g/3oz frozen peas

100g/4oz cheddar cheese, grated

Salt, pepper

Method:

1. Cook the potatoes in a pan of salted boiling water until soft; drain.

2. Put the cod in a large pan with the milk, parsley and peppercorns, slowly bring to the boil and simmer for 5 mins. Remove the cod with a slotted spoon, reserve the milk, descard the parsley and peppercorns. Flake the cod into large pieces.

3. Melt 50g/2oz butter in a pan, stir in the flour to make a paste and cook for a minute. Stir in all but 2 tbsp of the reserved milk until smooth, bring to the boil and cook, stirring continuously, until thickened. Season with salt and pepper.

4. Preheat the oven to 200°C/fan 180°C.

5. Stir the flaked cod into the sauce, add prawns, peas and eggs and transfer to a large ovenproof dish.

6. Mash the potaoes with the remaining butter and milk, season and spoon over the fish and sauce to cover.

7. Sprinkle over the grated cheese and bake for 30 mins.