1. Add the butter to the pan. Once melted, add in the chopped leek and garlic.
2. Sauté for 2-3 minutes without colouring. Stir in the flour and mix well. Pour in the stock, milk (and wine, if using) and bring to a simmer.
3. Add the fish mix into the simmering stock and then stir in the parsley (if using). Cover and simmer gently for 2-3 minutes until the fish is cooked through.
4. Transfer into a large ovenproof dish.
5. Preheat the oven to 190˚C/375˚F/Gas Mark 5.
6. In the meantime place the potatoes into a medium sized saucepan, cover with water and bring to the boil. Allow to simmer until the potatoes are tender.
7. Strain off the water and allow to steam. Mash the potato until smooth. Pour or pipe on top of the fish mixture and pop into the preheated oven.
8. Cook for 20-25 minutes until bubbling and golden brown.
9. To serve, bring the fish pie straight to the table with a separate bowl of vegetables and allow everyone to help themselves.

5 Top Barbecuing Tips

1. Don’t cook cold meat
If you’re only going to change one thing about your BBQ habits, make sure you always bring your meat back to room temperature before cooking. The biggest struggle with cooking on the barbie is to get the heat from the outside of your steak into the middle without burning the surface to a cinder. The warmer things are in the middle before it goes onto the fire, the easier it is to win the battle.

2. Marinating your meat
Marinating your meat can add amazing flavours that complement the meat. You can find very interesting marinades to prepare but olive oil, salt and freshly ground pepper can’t be beaten for us.

3. Preheat properly
If you’re going to get a good crust on your food and that lovely BBQ flavour, you need your barbie to be hot before you start cooking. This also helps if you’ve been a bit slack in the cleaning department.

4. Thin is in
The thinner your meat, the less far the heat has to travel to cook the middle, so the easier it is to get the inside right without burning the outside. I like to start with steaks about 1cm (1/2 in) thick then push them out with my hands to about 1/2cm (1/4in). This mechanical action also tenderises the meat and increases the surface area for more BBQ flavour.
If you really must have 2 inch thick steaks, think about starting them on the barbie to sear and get the flavour and then finishing them in the oven.

5. Don’t poke & prod
It takes time for your caramelised BBQ crust to develop and this won’t happen if you’re continually flipping your steaks or burgers. Only turn once or twice. And definitely don’t squash everything down as this forces the juices to run out and leaves you with sad dry meat. Sausages are also best left alone – piercing the skins dries them out.