Prep your veg. Slice your leek and grate your garlic. Chop your parsley and capers and grate your parmesan.

Pour your milk into a medium sized saucepan. Bring to a gentle simmer, then pop your salmon and haddock into the pan. Simmer on a very low heat for 5 mins, then remove from the milk with a slotted spoon and pop on a plate until later.

Melt your butter in a large pan. Add your leeks and cook over a medium heat for 10 mins until they are super soft. Add your anchovies and grate in your garlic - cook out for 2 minutes, breaking up your anchovies with the back of your spoon.

Add your flour and cook out for 2 minutes before gradually adding your fishy milk, beating to ensure it stays super smooth. Bring your sauce to a simmer for 2 mins until it thickens. Season with salt and pepper and a handful of chopped parsley. Break up your fish into bite sized chunks and add this too, along with your raw prawns.

Heat oven to 190°C/374°F.

Peel and dice your potatoes, then pop them in a pan. Cover them with cold water and add a generous pinch of salt, then bring to a boil. Simmer until tender, about 15 mins. Drain and leave your potatoes to steam dry in your colander for a few minutes, then mash and add your butter and milk. Season to taste with salt.

Mix your breadcrumbs, chopped parsley, chopped capers and parmesan in a bowl.

Pour your mixture into a pie dish. Top with your mash, then your crispy breadcrumbs. Bake for 25-30 mins in the oven until you have a golden, crispy top. Serve with peas!