Kedgeree fish pie

• quail eggs↗12
• can light coconut milk↗400g g
• whole milk↗400ml ml
• small pack coriander½

  leaves chopped, stalks left whole

• small pack parsley↗½

  leaves chopped, stalks left whole

• skinless smoked haddock350g g

  fillet, cut into 2-3cm cubes

• skinless sustainable white fish350g g

  (cod, unsmoked haddock or pollock work well), cut into 2-3cm cubes

• butter↗85g g
• large onion↗1

  finely chopped

• plain flour↗85g g
• zest and juice 1 lemon
• fresh or frozen pea200g g
• bag floury potato↗1.4kg kg

  (we used King Edward), cut into large chunks

• turmeric↗2 tsp tsp
• butter↗25g g
• mild curry powder↗2 tbsp
• milk↗300ml

Step-by-step instructions

1. 1

   For the mash topping, bring a large pan of water to the boil. Add the potatoes and turmeric, and simmer until the potatoes are completely tender. Drain well and tip back into the pan to steam-dry over a low heat. Meanwhile, melt the butter in a small pan and add the curry powder to cook for a couple of mins. Stir in the milk and warm through. Mash the potatoes until really smooth (use a potato ricer if you have one), then stir in the buttery, curried milk. Season well and set aside while you make the filling.

2. 2

   Bring a medium pan of water to the boil. Add the quail’s eggs and boil for 3 mins. Plunge into a bowl of cold water to cool quickly, and peel.

3. 3

   Mix the coconut milk and whole milk in a frying pan with the coriander and parsley stalks, and heat until just a couple of bubbles appear. Add all the fish, cover and cook for 5-8 mins until just cooked. Lift the fish onto a plate and strain the milk into a jug.

4. 4

   Melt the butter in a large frying pan, add the onion and fry gently until soft. Stir in the flour for 2 mins, then stir in the milk mixture, a little at a time, until you have a smooth sauce. Bring to the boil and simmer for 5 mins, stirring continuously until thickened. Turn off the heat and stir in the lemon zest and juice, peas and chopped herbs with some seasoning to taste.

5. 5

   Put the fish and quail’s eggs back in the pan, then tip into an ovenproof dish. Pipe or spoon the mash on top. Can be made 1 day ahead, covered with cling film and chilled. Or freeze for up to 3 months – defrost thoroughly in the fridge before cooking.

6. 6

   Heat oven to 200C/180C fan/gas 6 and bake for 30-35 mins until golden on top and bubbling underneath.