Cod, prawn and parsley pie

Method

1. Cook the potatoes in a large pan of boiling, lightly salted water for 15-20 mins until tender.
2. Meanwhile, place the fish in a large frying pan and pour over the milk. Add the bay leaf and peppercorns and bring to the boil. Simmer for 5 mins, then remove from the heat. Using a slotted spoon remove the fish from the pan and set aside. Strain the milk into a large jug.
3. Melt 50g (2oz) butter in a pan. Stir in the flour and cook for 1 min. Gradually whisk in 850ml (11/2pt) of the milk. Bring to the boil, stirring all the time, then simmer for 2-3 mins.
4. Preheat the oven to 200°C, 400°F, Gas 6. Flake the fish, discarding any skin and bones and stir into the sauce with the parsley, peas and prawns. Season with salt and freshly ground black pepper. Transfer to a deep ovenproof dish.
5. Mash the potatoes with the rest of the butter and milk and season to taste. Spoon the mash over the fish mixture to cover.
6. Drizzle over the oil and bake for 25-30 mins until golden and bubbling. Serve garnished with the fresh sprigs of parsley.