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This is the quickest fish pie I have ever made therefore it’s made frequently! You can change the fish to suit the season and budget, and you can use mussels or squid if you don’t like asparagus and artichokes. If you prefer other crisps (chips), please check that they are not coated in either wheat or gluten.

Serves 4–6

225g/8oz skinned, boneless cod fillet (or any similar white fish)

225g/8oz skinned, boneless smoked haddock fillet

255g/9oz packet fresh large prawns (shrimp)

400g/14oz can artichoke hearts, drained

Sea salt and freshly ground black pepper

250ml/1 cup half-fat crème fraîche

2 tablespoons chopped fresh dill

170g/6oz fresh asparagus spears

155g/5½oz packet black pepper Kettle chips (or other gluten-free variety)

55g/2oz finely grated organic hard cheese (anything from Parmesan to Cheddar)

Cut the fresh and the smoked fish into generous bite-size pieces (don’t make them too small or they’ll disintegrate) and place in a large non-stick pan. Add the prawns (shrimp) and artichoke hearts and season lightly with salt and pepper. Stir in the crème fraîche and dill, place the pan over a low heat and shake the pan gently from time to time so that the fish and vegetables cook gently through – this takes about 15 minutes.

Meanwhile, cook the asparagus spears in boiling water until just soft, drain and then add to the fish mixture.

Adjust the seasoning as necessary and transfer the mixture to a hot ovenproof serving dish and smooth over. Sprinkle the fish mixture with the crisps (chips) and cheese. Grill (broil) the fish pie until the cheese is melted and golden then serve immediately.