Celebrity square meals: Al Murray's fish pie

Serves 4

We didn't really learn to cook on Hell's Kitchen. It was a case of learning to perform allotted tasks. In fact, I was a bit fed up with cooking by the end of the series. Well, that's not quite true, but I did end up making the same thing over and over again. And that thing was this fish pie.

We didn't really learn to cook on Hell's Kitchen. It was a case of learning to perform allotted tasks. In fact, I was a bit fed up with cooking by the end of the series. Well, that's not quite true, but I did end up making the same thing over and over again. And that thing was this fish pie.

I've only made it once since we did the show. It's a pity. My wife was a vegetarian but has started to eat fish, and this pie is a good place to start - it's all creamy and yummy, a great winter warmer to get you through the Christmas season. And the best thing is: you can't really go wrong.

2 skinned haddock fillets (keep the skins)
2 cod fillets (from managed stocks; again, keep the skins)
2 pints of vegetable stock, from a cube
Small pack of porcini
7 average size potatoes
A dozen capers
A handful of peas (I've got big hands)
A cup of whole milk
One egg
A handful of cheese

Method

The secret is to simmer the stock in a pan with the fish skins. While that's on, cube the fish and add any scraps to the stock. Next peel, cut and boil the potatoes.

The stock should be ready, so strain it and poach the fish in it for 5 minutes. Take out the fish, put it in a cast-iron casserole dish. Add the milk to the stock, and reduce.

Drain the potatoes, add an egg and mash. Then pour the stock over the fish (you might have a bit too much) and top it with the mash. Add the cheese and put it in an oven at 200°C/gas mark 6 until brown on top and so the liquid's coming through the topping - about 20 minutes.

'Al Murray - The Pub Landlord ... And a Glass of White Wine For The Lady!' is out on DVD/ VHS (Universal Video), £19.99. See www.publandlordlive.com