James Tanner served up a tasty and easy to make fish and prawn pie on today’s episode of Lorraine.

Ingredients: 1 small onion, peeled, 1 clove, 1 bay leaf, 600ml fish stock, 100ml dry white wine or Vermouth, 200g natural smoked haddock fillet, 200g white fish (coley or hake fillet), 1 leek, washed & thinly sliced, 1dsp Dijon mustard, 200ml double cream, 1 tbsp chopped chives, 2 hardboiled eggs, cut into quarters, 200g peeled cooked prawns, 400g warm mashed potato placed in a plain piping bag, 1 egg yolk, beaten for brushing, 3 tbsp panko breadcrumbs and 4 tbsp grated Parmesan or Cheddar cheese.