Fisherman’s pie with golden piped mashed potatoes and sea greens

Start by making the mashed potato. Add the peeled and chopped potatoes to a large pot then cover them with cold, salted water

Bring to a simmer and cook until the potatoes are fork tender, around 20 minutes

Once cooked, drain the potatoes very well then leave them in the colander set over the pot to steam for a few minutes

Preheat the oven to 180°C

Prepare the base of the fisherman's pie. Melt the butter in a large pot over a medium heat. Once just foaming, add in the sliced leeks and cook down until soft and fragrant

Add in the flour and stir it through the butter and leek mixture

Add in the milk, a small amount at a time, whisking well after each edition so that the roux fully dissolves in the milk

Cook out the béchamel until it begins to thicken, then add in the diced fish along with the frozen peas

Cook for another couple of minutes, then add in the chopped parsley and season again with salt and pepper

Once the bechamel has thickened enough to coat the back of a spoon, transfer the filling to a separate dish and set aside while preparing the mashed potatoes

Use a potato ricer or masher to break down the potatoes in the large pot. Mix in the milk, butter, salt and pepper

Once the potatoes are smooth, pack them into a piping bag fitted with a star nozzle

Ladle the filling into a pie dish, then pipe over the mashed potatoes

Place in the oven and bake for around 15–25 minutes, until the potatoes are golden brown and the pie is piping hot throughout

10 minutes before the pie is ready to come out the oven, prepare the sea greens. Heat the olive oil in a sauté pan oven medium heat then add in the samphire

Cook out for two minutes until it has just softened, and season with a pinch of MSG. Samphire is already very salty, so make sure to taste before and after adding the MSG to make sure you don’t add too much

Remove the pie from the oven, then scoop onto a plate along with the sea greens and a sprinkle of freshly chopped chives