John Torode and Lisa Faulkner served up a tasty Christmas Eve festive fish pie with curry powder on John and Lisa’s Weekend Kitchen.

The ingredients fish pie filling are: 1 tbsp butter, 1 large shallot, peeled and diced, 2 tbsp curry powder, 300ml vermouth, 300ml fish stock, 400ml double cream, 600g of mixed cod, smoked haddock and salmon but into bite-sized pieces , 300g prawns & scallops, cleaned , Handful of frozen peas , Small bunch of tarragon, chopped, Small bunch of parsley, chopped and Small bunch of dill, chopped.

For the pastry topping: 500g block puff pastry, Flour for rolling, 1 egg and 1 egg yolk beaten with a pinch of salt, Salt and pepper, ¼ tbsp sesame seeds, ¼ packet of Ritz/Graham crackers , 12.5g soft butter , Small bunch of tarragon, chopped, Small bunch of parsley, chopped and Small bunch of dill, chopped.

See recipes by Lisa in her book titled: The Way I Cook… available from Amazon now.