On the hunt for fish recipes? Try Kenny Atkinson's fabulous fish pie.
• The secret to freezing fish pie successfully is to put the mash on top leaving space between each spoonful. This helps it defrost and reheat efficiently. Do not bake the pie before freezing – instead let it cool completely then freeze uncovered until solid. Once solid, cover with plastic and heavy duty foil for storage, but try to consume the pie within two weeks of making for best results.
• Let the fish pie defrost overnight in the fridge, removing the plastic and foil and instead covering it loosely with a fresh sheet of cling film. Bake as directed at left.