Cauliflower fish pie

Prep time: 20 minutes

Cook time: 60 minutes

Servings: 4 people


1. Preheat the oven to gas 7, 220°C, fan 200°C. Cook the cauliflower for 3 minutes in a pan of boiling water. Drain and set aside.

2. In a separate pan, blanch the peas for 3 minutes then drain and set aside.

3. In a bowl, mix the cornflour with 2 tbsp milk to make a thin paste, then whisk in most of the chives, the remaining milk and the crème fraîche. Season. Pour half the mixture into a separate bowl. Add 2 tsp mustard to one bowl, add the lemon zest to the other bowl and stir both well.

4. Cut the fish into 3cm chunks and arrange in a 24cm pie dish with the raw prawns, if using, and the peas. Spoon over the lemon crème fraiche and arrange the cauliflower florets on top. Spoon over the mustard crème fraiche and sprinkle with grated cheese.

5. Put the pie dish on a baking tray and bake in the oven for 45-50 minutes, until bubbling and golden. If using cooked prawns, scatter over the top of the cauliflower for the last 4-5 minutes to warm through. Garnish with the remaining chives and serve the lemon wedges on the side.

Little help: Kitchen scissors are a great way to chop chives quickly.

Leftovers: Dijon mustard is great in salad dressings, whisked into mayonnaise as a dip for veg or used as a rub for roast pork