Peel and cube the celeriac. Put in a pan of cold water with a little salt and bring to the boil. Simmer for 10 minutes before adding the cauliflower broken into florets. Cook for a further 5-8 minutes till the cauliflower is soft

Drain the mixture and leave to dry a little with the lid off before mashing with a potato masher, or blitzing with a stick blender. Season with salt and pepper and leave to one side

Put the fish into a pan with the milk and bayleaf and heat the milk to simmering point. Cook for a minute or two, then cover and take off the heat and leave for 5-10 minutes.

Pre-heat the oven to 170c. Remove the fish from the pan and break into largish flakes

Remove the bay leaves from the milk. Mix the cornflour with a little water or cold milk and add to the pan. Bring the mixture back up to the boil and cook for 4-5 minutes till thick and creamy. Take off the heat and add in the creme fraiche.

Soften the shallot in a small pan sprayed with 1cal oil, then add in the tomatoes and reduce down by about a third.

Make up the fish pies as one large pie (serves 4) or 4 small ones by dividing up the fish mixture, seasoning well with salt and pepper and then pouring over the sauce. Add a layer of tomato mixture and then top with the mashed celeriac and cauliflower

Grate a little parmesan or strong cheddar on top of each pie and place in the oven for 15 minutes (individual pies) or 20 minutes for one large pie.

Serve with steamed green vegetables.