Matt Tebbutt showcased a tasty crayfish and prawn pie with broccoli on Saturday Kitchen.

The ingredients are: 250g raw tiger prawns in shells (reserve 6 heads for garnish), 300ml chicken or fish stock, 30g unsalted butter, 100g bacon, diced, 1 onion, diced, 1 leek, diced, 2 celery sticks, diced, 2 garlic cloves, chopped, 2 thyme sprigs, 100ml dry vermouth or white wine, 20g plain flour, pinch saffron, 300ml double cream, 250g crayfish tails, 300g salmon, skinned and diced, 400g puff pastry, ready rolled and 1 egg yolk, beaten.

For the broccoli: 1 head broccoli, stem peeled and left whole and 75g unsalted butter.

See recipes by Matt in his book titled: Weekend: Eating at Home: From Long Lazy Lunches to Fast Family Fixes available from Amazon now.