The makings of the

Chop the red onion, carrot and celery into small diced cubes, then season and cook slowly in a large pan with the bay leaf and half of the butter until soft.

Add the flour and cook for 3-5 minutes, then add the frozen peas and allow to defrost.

Then add the milk and cook for 5 minutes on a low heat. Take off the heat and add the Philadelphia then the fish, chopped sage leaves, lemon zest and juice. Place into a gratin dish.

To prep the cauliflower, blend all the florets with the butter, cheese, breadcrumbs and oil. Season to taste and spoon this mix onto the fish pie.

Cook in an oven at 180 °C for 25 minutes (or longer if you want a darker crunchier topping).