James Tanner smoky fish pie recipe on Lorraine for National Pie Week

James Tanner serves up a tasty smoky fish pie on Lorraine to celebrate National Pie Week.

The ingredients are:

600ml fish stock, 100ml dry white wine, 200g natural smoked haddock, 200g white fish (coley or hake fillet), 1 washed and very thinly sliced leek, 1 dstsp Dijon mustard, 200ml double cream, 1 tbsp chopped chives, 2 hard-boiled eggs cut into quarters, 200g peeled cooked prawns, 160g puff pastry and 1 egg yolk, beaten to glaze.