Lisa Faulkner served up her mum’s luxury fish pie with prawns, tarragon and pastry shapes on John and Lisa’s Weekend Kitchen.

Thew ingredients are: 500g ready made puff pastry, 1 egg, beaten for glazing, 2 shallots, finely chopped, 250ml white wine, 250ml double cream (or crème fraiche works well), 1 tsp Dijon/wholegrain mustard, 1 salmon fillet, skinned and chopped into chunks, 1 small monkfish tail fillet, chopped into chunks, 1 smoked haddock fillet, skinned and chopped into chunks, 12 king shelled prawns, deveined, 1 tbsp fresh parsley, chopped, 1 tbsp fresh tarragon, chopped, Salt and pepper.

See recipes from Lisa in her book titled: The Way I Cook… available from Amazon now.