Ingredients:

2/3 types of fish (here I used 2 large pieces of salmon and a fillet of cod)

2/3 leeks – chopped

Butter

50g gluten-free plain flour

500ml of warm milk

Soft boiled eggs

Juice of 1/2 lemon and seasoning

5 medium potatoes peeled and mashed

Grated cheese for topping

Method:

Soften the leeks in the melted butter.

Add the flour and stir through and then add the milk a little at a time to make the sauce.

Add the chunks of fish and cook for 5 minutes.

Transfer to an oven proof dish and add the eggs.

Finally put a layer of mashed potatoes on the top and sprinkle with grated cheese.

Bake in the oven to heat through and crispen the cheese topping.