Fish pie is a classic for a reason, but my version is a little bit lighter than most thanks to a crispy crushed potato topping instead of your typical mash. I personally prefer the crushed potato version as it gives you some texture whereas more classic versions can all be quite soft when mash is used for the topping. You can use whatever fish mix you like, but for me smoked haddock is a must in there to give you a slight smoky flavour, while chunks of haddock, cod or salmon would also work well. Prawns just make it feel that little be more luxurious. I made the creamy sauce using the poaching liquid from the fish, and with plenty of nutmeg, mustard, bay and black pepper you’ve got a base with plenty of flavour. Chives and cheddar cheese add colour and flavour to the topping, while a good few handfuls of spinach amp up the veggie goodness.

I created this delicious veg-packed spiced potato filo pie for Scotty Brand. It is not only vegan, it also works out at just £1.30 per portion. It would make a great centrepiece to any dinner party, but is also an easy recipe to follow for a midweek dinner. It has everything I love in a recipe - ease, flavour, texture and lots of healthy goodies.

I love the zesty sharpness of key lime pie at the end of a meal. Although you can’t beat this retro classic I decided to mix things up a bit with this recipe for my yuzu and lemon key lime pie with lemon and lime curd. The yuzu adds another layer of distinctive sharpness which goes so well with the ginger in the nut crust. This recipe can be made ahead and is perfect for your next dinner party.

I love using filo pastry brushed with butter to top pies. It adds such a lovely crunch and texture and is also lighter and healthier than using puff or shortcrust pastry. Served with some simple roasted veg, this is the perfect comfort dinner.