The filling for this fish pie is a tasty blend of spinach, salmon and hake. Instead of putting a classic mash on top, I’ve used quickly crushed potatoes, drizzled with olive oil to make them crunchy.

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1 large leek, trimmed and cut into 5mm (¼ in) thick slices 50g (1¾ oz) plain flour 600ml (1 pint) hot, full-fat milk 1½ tbsp chopped fresh dill finely grated rind of ½ lemon salt and freshly ground ...

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