Method

Thank you to Sandra Oscroft of Seasoned Pioneers for this creative recipe. She says “The addition of the Chermoula Spice blend really gives extra flavour to this traditional fish pie.”

Preheat the oven to 200C/ 180 fan/ gas mark 6.

Boil the potatoes until soft, for approximately 20 minutes. Finely chop the spring onions.

Mash the potatoes adding a knob of butter then mix in the spring onions, season to taste. Leave to one side.

Hard boil the eggs, peel and slice.

Pour the milk into a large non stick pan add the 3 teaspoons of chermoula and stir, then add all the fish and scallops. Simmer until the fish is cooked, approximately 10 mins.

Remove the fish and scallops from the milk. If the fish has skin on remove it now.

Next melt the butter gently in a pan. As soon as the butter melts, add the flour and over a medium heat, using a wooden spoon or sauce whisk, stir quite vigorously to make a smooth paste.

Turn off the heat and slowly add the milk little by little, when about half the milk is added turn on the heat to simmer and keep adding the milk whisking all the time until the sauce becomes quite thick, all the milk may not be required.

Add the fish and scallops to the sauce then pour into a large oven proof dish.

Layer the sliced eggs and sliced tomatoes on top of the fish sauce, add the mashed potatoes on top.

Cook in the oven for approx 30 minutes to brown.