John Whaite served up fish pie potato skins on today’s episode of Steph’s Packed Lunch.

The ingredients are: 6 medium baking potatoes.

For the filling: 40g unsalted butter, 1 leek, very finely sliced, 2 anchovies, finely chopped, 100g skinless salmon, cut into 1cm cubes, 100g skinless pollack, cut into 1cm cubes, 100g skinless smoked haddock, cut into 1cm cubes, 200g creme fraiche, 1 tbsp finely chopped flat-leaf parsley, 1 tbsp finely chopped fresh chives, 1 tbsp wholegrain mustard, 1 tsp fine sea salt and 1tsp black pepper.

For the topping: 1 tsp fine sea salt, 50g Gruyere, finely grated and 1 tbsp creme fraiche.

See recipes by John in his book titled: John Whaite Bakes At Home available from Amazon now.