Rick Stein served up a tasty fish pie with pollock, undyed smoked haddock, prawns and nutmeg on Rick Stein’s Cornwall.

The ingredients are: 1 onion, thickly sliced, 4 cloves, 1 fresh bay leaf, 900ml whole milk, 600ml double cream, 900g unskinned pollock fillet, 450g undyed smoked haddock fillet, 8 free-range eggs, 100g butter, 90g plain flour, large handful flatleaf parsley, chopped, 24 large cooked prawns, freshly grated nutmeg, salt and freshly ground white pepper.

For the topping: 2.5kg floury potatoes such as Maris Piper or King Edward, peeled and cut into chunks, 100g butter, 2 free-range egg yolks and 200–300ml whole milk.

See recipes by Rick in his book titled: Rick Stein at Home: Recipes, Memories and Stories from a Food Lover’s Kitchen available from Amazon now.