Mac ‘n’ cheese fish pie

Method

1. Cook the pasta according to the pack instructions, then drain well and set aside. Heat the oven to 200°C/180°C fan/gas 6.
2. Meanwhile make the sauce. Put the butter and oil in a large, deep frying pan over a medium heat. When the butter has melted, add the garlic and fry, stirring, for 1 minute, then add the herbs and stir into the oil. Remove a third of the herb mixture and set aside.
3. Stir the flour into the pan with the remaining herb butter, then cook for 1-2 minutes until it smells toasty. Stir in the paprika and brandy, then cook for 1 minute. Gradually stir in the milk, little by little, until smooth.
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4. Turn up the heat and simmer for 5 minutes or until thickened, then stir in the mustard, Worcestershire sauce, Tabasco, lemon juice and most of both grated cheeses. Taste and season – we like to add a splash more brandy (see Make Ahead).
5. To assemble the fish pie, stir the 225g peeled prawns, monkfish and cooked pasta into the cheese sauce. Spoon into the baking dish, nestle in the 6 shell-on prawns, then top with the remaining grated cheese. Bake for 20 minutes or until golden and bubbling and the fish is cooked through. Top with the reserved herb butter and extra paprika to garnish.