Preheat oven to 220°C, 425°F.
For the sweet potato topping
Boil a large pan of water to a rolling boil. Peel and dice the sweet potato into pieces 1cm thick and add to the pan. Cook for 10-15 minutes until tender. Drain, return to the pan and mash along with the butter and thyme. Season according to taste and add a splash of milk if you prefer the mash smoother. Set aside while you prepare the filling.
For the fish pie filling
Place the fish in a large sauce pan with the bay leaves and pour over enough milk to just cover it. Season with salt and pepper. Bring to the boil and simmer gently until the fish is just cooked. The time this takes will depend on the thickness of the fish, and if it’s fresh or frozen. When the fish is cooked, remove from the milk using a slotted spoon and flake. Make an even layer of fish flakes in the base of your pie dish.
While the fish is poaching cut the chorizo into small cubes. Put into a large cold frying pan or wok and then warm the pan slowly. The fat will melt and the chorizo will cook. Don’t let it burn! Tip it out into some kitchen paper so the fat is absorbed.
While the chorizo cooks, wash the leeks, halve and finely slice them. Crush the garlic and put in a pan along with the prawns, leeks and the cooked chorizo. Squeeze over the lemon. Cook for 2-3 minutes stirring constantly. You may need a little oil if it sticks.
Add the crème fraiche and dill to the pan. Stir well and cook for a couple more minutes over a gentle heat. Season to taste. Add more lemon if you like.
Pour the creamy prawn mix over the white fish evenly. Using a fork, agitate it a little so the sauce falls down over the white fish at the bottom of the dish too. Spoon over the sweet potato mash evenly. Pop into a hot oven (or under a hot grill) for about 10 minutes or until a golden crust forms and it’s bubbling around the edges.
For the roast cherry tomatoes
Place the tomatoes in a small roasting dish and slosh over some olive oil. Season with a little salt and pepper to taste. Roast in a hot oven for around 20 minutes until soft but not mushy or burned.
For the garlic butter greens
Crush the garlic and place in a large pan (with a lid) along with the butter and green vegetables. Add a splash of oil so the butter doesn’t burn. Cook over a medium heat covered shaking occasionally until the vegetables are tender but still have a bit of crunch.
Take the lid off the pan and cook uncovered if you think there’s too much water in the pan. The idea is to part stir-fry and part steam but not boil. Season to taste and serve with a squeeze of lemon.
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