Clodagh McKenna served up a tasty fish pie with Brussels sprout petal salad for the festive season on Sunday Brunch.

The ingredients are: 450g floury potatoes, such as Maris Piper, peeled, 250g smoked haddock fillets, skinless, 250g salmon fillets, skinless, 100g prawns, raw with shell on, 400ml milk, 50g flour, 50g butter, softened, 25g butter, melted, 2 tbsp fresh dill, 50g mature Cheddar cheese, grated, salt and freshly ground black pepper, 2 tsp Dijon mustard, 1 shallot, cut in half, 1 bay leaf, 1 tsp black peppercorns.

See more recipes from Simon Rimmer in the book titled: Something for the Weekend: 60 fabulous recipes for a Lazy Brunch, available from Amazon now.