Mini fish pies

Preparation method

1. For the pies, place the fish stock, tomato purée and brandy into a pan and bring to the boil. Reduce the heat slightly and simmer for five minutes, or until the volume has reduced by a third.

2. Pour in the cream and bring back to the boil. Boil for one minute, then reduce the heat.

3. Add the fish and shellfish, spring onions and tarragon. Cover and simmer for 2-3 minutes, or until just cooked through and the mussels have opened (discard any which remain closed).

4. Remove the mussels from their shells and return to the mixture, discarding the shells.

5. Divide the mixture between four ramekins or small ovenproof dishes. Preheat the grill to high.

6. Place the mashed potatoes into a piping bag and pipe over the top of the fish mixture in a swirling pattern.

   Technique: Using piping bags

7. Place under the grill and cook for 3-4 minutes, or until the topping is crisp and golden-brown.

8. Meanwhile, for the pea soup, heat the oil in a pan and gently fry the shallots until softened but not browned.

9. Add the peas and chicken stock and season well with salt and freshly ground black pepper. Bring to boil and cook for 3-4 minutes, then remove from the heat and allow to cool slightly.

10. Pour the pea mixture and crème fraîche into a blender and blend until smooth.

11. Serve the pea soup in shot glasses alongside the fish pies.

Less than 30 mins preparation time

10 to 30 mins cooking time

Serves 4