Pietanic Recipe by Tristan Hogg

Ingredients

• 300g smoked haddock fillet
• 300g fresh haddock or cod fillet
• 300g organic salmon fillet
• 400g cooked prawns
• 750 ml milk
• ½ white onion
• 1 garlic clove, peeled
• 1 bay leaf
• A few peppercorns
• 150g mature Cheddar cheese, grated
• 1 tsp chopped parsley
• 1 tsp chopped chives
• 2 tsp capers (optional)
• 60g butter
• 60g plain flour
• 2 tsp wholegrain mustard (optional)
• Sea salt and black pepper
• 1.5kg floury potatoes, peeled and cut into chunks
• 50g butter
• A good splash of milk