• 450 ml/3/4 pint milk

• 1/4 onion

• 6 peppercorns

• blade of mace

• 1 bay leaf

• a few parsley stalks

• 50 g/2 oz butter

• 450 g/1 lb cod fillets, skinned

• 50 g/2 oz button mushrooms, sliced

• 125 g/4 oz cooked peeled prawns

• 30 g/1 1/2 oz plain flour

• 1 tablespoon lemon juice

• 125 g/4 oz grated Cheddar cheese

• salt and pepper

To serve:

• country bread

• salad

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Method:

1. Put the milk into a saucepan with the onion, peppercorns, mace, bay leaf and parsley stalks. Bring to the boil, then remove from the heat and leave to infuse while preparing the remaining ingredients.

2. Melt the butter in another saucepan and use a little to brush the inside of a 1.6 liter/2 3/4 pint ovenproof pie dish.

3. Cut the cod into finger-size strips, place in the pie dish and scatter the mushrooms and prawns on top. Strain the milk through a sieve, then discard the contents of the sieve.

4. Add the flour to the remaining butter in the saucepan, stirring to blend. Gradually stir in the strained milk to make a smooth sauce. Bring to the boil, stirring constantly until the sauce thickens.

5. Season with salt, pepper and lemon juice and add two-thirds of the grated cheese. Stir until melted. Pour the sauce over the fish, sprinkle with the remaining cheese.

6. Place on a baking sheet and cook in a preheated oven, 180°C (350°F), Gas Mark 4, for 20-25 minutes until golden brown. Serve with country bread and salad.