A fish pie is an old English tradition with roots as early as the late Victorian era and most likely much earlier. Smoked haddock is arguably the best fish for it, with that lovely smoky flavour ...
1.5kg maincrop potatoes 100g crème fraîche 50g unsalted butter 2 large egg yolks Have ready a 35cm oval gratin dish (about 2.5 litre capacity) or other equivalent ovenproof dish that affords a large ...
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