Rav Bhogal served up a tasty saffron fish pie with spinach and cheese on Sunday Brunch.

The ingredients are: spinach leaves 200g, rapeseed oil 2 tbsp, onion 1, finely chopped, leek 1, thinly sliced, celery 2 sticks, thinly sliced, garlic 2 cloves, finely chopped, Madras curry powder 1 heaped tbsp, saffron threads a generous pinch, double cream 300ml, mature cheddar or parmesan 2 handfuls, grated, lemon juice of 1, chopped coriander large handful, cod or other white fish 450g fillet, skinned and pin-boned, peeled raw prawns 200g, deveined, hard-boiled eggs 2, shelled and quartered, sea salt and black pepper.

For the topping: whole milk 40ml, double cream 40ml, garlic 1 clove, bruised, black peppercorns ½ tsp, onion 1 small, studded with 4 cloves, bay leaf 1, ground turmeric 1 tsp, smoked hot paprika ½ tsp, floury potatoes 750g, peeled and diced, butter 75g and egg yolks 2.

See recipes by Ravinder in her book titled: Jikoni: Proudly Inauthentic Recipes from an Immigrant Kitchen available from Amazon now.