Ingredients:

500g (1 pound) cod fillet

300ml (1/2 pint) milk

1 bay leaf

2 leeks, trimmed and sliced

175g (6 oz) broccoli, cut into florets

15g (1/2 oz) plain flour

salt and black pepper

250g (8 oz) ready-made shortcrust pastry, well chilled

30g (1 oz) Gruyere or other hard cheese, grated

Butter

Method

1. Put the cod into a saucepan with the milk and bay leaf, bring slowly to a boil, and poach gently for about 10 minutes until the fish flakes easily.

2. Meanwhile, blanch the leeks and broccoli for 3 minutes in a saucepan of boiling salted water. Drain.

3. Lift out the fish, remove and discard the skin and bones, and flake the fish. Strain and reserve the milk.

4. Put the leeks and broccoli into a pie dish and add the cod.

5. Melt the butter in a small saucepan. Add the flour, and cook, stirring, for 1 minute. Remove from the heat and gradually blend in the reserved milk. Bring to a boil, stirring constantly until thickened. Simmer for 2-3 minutes. Season to taste and pour over the pie filling.

6 Grate the pastry, and sprinkle over the sauce. Sprinkle with the grated cheese. Bake in a preheated oven at 200 degrees Celcius for 25-30 minutes. Serve at once.

Editor: Donald