1. Preheat the oven to 180°C

2. Arrange the fish fillets in the base of large ovenproof dish, and cover with milk. Sprinkle over the sliced onion, add the bay leaf and lightly season with a pinch of salt and some freshly ground black pepper. Cover the dish with foil and bake in the oven for approximately 20 minutes or until the fish is just cooked through.

3. Strain off the milk and keep for the sauce, then flake the fish into bite-size pieces and arrange in the base of a deep oven proof serving dish. Then add the eggs and prawns and sprinkle over the chopped parsley.

4. The saucy bit - melt the butter in a small pan, stir in the cornflour and remove from the heat. Bit by bit whisk in the fishy milk, being careful to whizz out any lumps before adding each splash of milk.

5. Put the pan back over a medium heat and stir until it comes to a boil and thickens. Taste and season as necessary, and then pour over the fish and eggs. Pop in the frozen peas to add some yummy fibre and a lively injection of colour!

6. Mix the mashed potato and boiled Jerusalem artichokes together and spoon over the fish mixture and spread with a fork until the fish is covered.

7. Mix the gluten free breadcrumbs, grated Parmesan and black pepper together and sprinkle evenly over the mashed potato. Drizzle olive oil over the pie.

8. Bake the pie for 20 minutes on a baking tray or until the potato and crumble is golden brown and crisp.

A side note on the joyous Jerusalem artichoke:
They contain inulin, a naturally occurring prebiotic fibre that contributes to normal gut function through more frequent bowel movements (put simply, it helps you go a bit more often, which is a very good thing!). They are a fantastic high fibre vegetable to be cooking with and will make your gut very grateful.