1. Preheat oven to 180°C.

2. Peel 200g of potatoes,cut into chunks and boil until soft. Drain and mash with 15g butter and a spoonful of milk. Add 25g of Applewood Cheddar, then season with a pinch of salt and white pepper.

3. Heat 125ml milk in a large pan; add 75g smoked haddock, 75g cod and a bay leaf. Place half an onion into the pan. Bring the milk up to the boil. Reduce the heat and simmer gently for 6 minutes.

4. Meanwhile, finely chop the remaining half onion, 1 small leek & 5g garlic. Heat 15g butter with 1 tbsp olive oil in a small frying pan and gently fry the onion and the leeks for 4-5 minutes until soft, but not brown.

5. Remove the fish from the pan, and set aside to cool slightly. Keep the milk in the pan.

6. Add 1 tbsp flour to the leeks and stir well to combine. Fry for one minute, stirring frequently. Gradually spoon in the milk from poaching the fish, stirring well each time. Add all the milk in this way, and heat gently until the sauce has thickened.

7. Taste the sauce for seasoning, and add more salt or pepper if necessary.

8. Break the fish into chunks then fold into the sauce.

9. Add 40g raw king prawns and 15g frozen peas to the mixture.

10. Spoon the fish mixture into the bottom of an ovenproof dish. Sprinkle fresh chopped parsley and grated lemon zest over the top.

11. Carefully top with the cooled mashed potato and place in the oven for 12-16 minutes, or until golden brown and bubbling. 


This classic fish pie recipe, with its rich texture and subtly combined flavours, calls for a wine that will both envelop and lift, but without asserting too aromatic or overwhelming a personality of its own.

Acidity is essential to provide the lift, the counterpoint to the richness of the dish, whilst a certain full ripeness will complement the flavours. Jean-Paul Brun is a grower who has bucked the trend in the once-fashionable Beaujolais region.

He distains the use of the modern techniques which mask the unique terroirs of this beautiful region.

He makes a beautiful white wine, a Beaujolais Blanc made from the classic Chardonnay vines which grow on his limestone slopes.

Raised in stainless steel without any contact with oak, it is a perfect foil to our dish. The polar opposite of the heavy, oaky, headache-inducing Aussie Chardy that we all grew to hate years ago, this is at once beguiling and familiar, pale in colour with hints of butter, white flowers and citrus on the nose, with just enough round, ripe fruit in the middle palate to give weight to the clean, crisp minerality which is always the hallmark of this wine

By Toby Webster

2011 Beaujolais Blanc Chardonnay Classique, Jean-Paul Brun, is available from Black Dog Wines of North Weald at £12.95 per bottle, or £11.95 when 6 bottles are purchased.