• 800 g(1 lb10 oz) potatoes, peeled and cut into 4 cm(1 ½ in) chunks
• ¼ cup fresh tarragon leaves
• 1 teaspoon salt
• 60 ml(2 fl oz) extra virgin olive oil
• 1 teaspoon paprika
• 1 large leek, washed and finely sliced
• 3 tablespoons butter
• 1 large lemon, zest and juice
• 2 heaped tablespoons cornflour mixed with 3 tablespoons cold water
• 1 ½ tablespoons Thai fish sauce or 1 teaspoon salt
• 8 large scallops (cleaned, coral attached)
• 800 g(1 lb10 oz) fish meat, skinned and boned, cut into 2 cm(¼ in) chunks
• 5 spring onions, finely sliced

Pre-heat oven to 180°C/350°F/Gas Mark 4. Boil potatoes with half the tarragon and salt until cooked. Drain into a colander, then put back in the pot with remaining tarragon and mash with olive oil and paprika.

Fry leek in butter until wilted, then add lemon zest and juice, cornflour paste and Thai fish sauce. Stir until thickened, then gently mix in scallops, fish and spring onions. Check seasoning, adding salt and pepper if needed. Place mixture in a lightly buttered 2 litre(4 pints) pie dish.

Roughly spread the mash on top of the fish, if you make it too smooth it won’t have that lovely rustic look that gives a crunchy texture. Bake until golden, around 30 minutes. Serve while still hot.