Those leeks were still stalking Mrs J.

Gerrit? Leeks – stalking … oh, never mind.

Now there are less of them. Remember that if you ever consider stalking Mrs J. She’ll slice you up and put you in a pie. With fish and potatoes.

Ok, she’s scared herself now. Let’s drop this train of thought and just do some lovely cooking, shall we? Start with peeling your potatoes.

Yep, Mrs J peeled those potatoes. And yes, Mrs J got bored. But you can’t have unpeeled potatoes in this dish. If you could, you know Mrs J would be the first one cooking it that way.

Cut peeled potatoes into medium sized cubes and boil in well salted water for 10 min. Slice leeks and sweat them in a pan with some butter. Mix in the potatoes when almost cooked through.

Then, some puff pastry. Mrs bought some. It’s good y’all. And not that expensive. Takes a lot less time than making your own. Enough said. Just precook for 10 min at 200°.

Take some fish (Mrs J used frozen cod) and cut into medium sized pieces. Open a small can of sweetcorn.

By the way, there’s a very good reason why Mrs J hasn’t given you any volumes yet. Because it really is up to your individual taste. Mrs J used 200 grams of fish and two whole leeks for a 28 cm pie with three fairly large potatoes. But it will work fine with less of either, if you like it that way. Just adjust cooking time accordingly.

Put your preferred mix of leek, potatoes and fish in the pie shell. Sprinkle in some sweetcorn. Try to make the fish and the sweetcorn sit somewhat evenly in the middle of the pie. Mix four eggs with 1 dl of thick cream, 1 dl of semi skimmed milk and 2 generous tablespoons of cottage cheese. Add a generous tablespoon of salt and as much black pepper as you think is reasonable plus a bit more. Pour over the mix in the pie shell.

At this point it won’t look very appetizing, but you need to trust Mrs J that it will work out in the end.

Add gratin cheese on top (as much as you need to cover the pie evenly). Cook at 175° for 40 min giving it a regular check to make sure it doesn’t burn and if needed turn up the heat to 225° for another 20 min after that, depending on the shape and depth of your pie.

Let sit to cool and set a little before plating.

Easy, yummy, fab.