Cod with a prawn crust and buttery mash recipe
 A simple fish and mash supper is given a twist with a prawn crust and leeks cooked in thyme. 2 slices white bread, crust removed100g/3½oz prawns, minced½ lemon, juice only2 x 250g/9oz cod fillets2 tbsp olive oil 2 slices white bread, crust removed 100g/3½oz prawns, minced ½ lemon, juice only 2 x 250g/9oz cod fillets 2 tbsp olive oil 500g/1lb 2oz Maris piper potatoes, peeled and roughly chopped75ml/2½fl oz full-fat milk75ml/2½fl oz full-fat double cream 75g/2¾ oz butter 1 bay leaf2 garlic cloves, crushed½ small bunch thyme salt and freshly ground black pepper 500g/1lb 2oz Maris piper potatoes, peeled and roughly chopped 75ml/2½fl oz full-fat milk 75ml/2½fl oz full-fat double cream 75g/2¾ oz butter 1 bay leaf 2 garlic cloves, crushed ½ small bunch thyme salt and freshly ground black pepper 1 tbsp olive oil10g/1/3oz butter 1 leek, trimmed and finely chopped1–2 thyme sprigs 1 tbsp olive oil 10g/1/3oz butter 1 leek, trimmed and finely chopped 1–2 thyme sprigs Method To make the cod, preheat the oven to 220C/200C Fan/Gas 7.Roll the slices of bread thinly using a rolling pin and trim to fit the size of the cod fillets. Mix the prawns and lemon juice together in a bowl. Spread half the prawns on each slice of bread and lay the bread on the cod, prawn-side down. Transfer to the fridge to chill for 30 minutes. Heat the oil in a frying pan and add the cod, bread-side down to the pan. Cook until the bread is lightly golden, then flip over and transfer to a baking tray, cod-side down. Roast for 6–8 minutes, or until the cod is cooked through. Leave to rest. Meanwhile, to make the buttery mash, place the potatoes in a large saucepan of water over a high heat and bring to the boil. Reduce the heat and simmer for 15 minutes, or until the potatoes are tender. Drain in a colander and leave until all the steam has evaporated. Mash lightly and then push through a fine sieve or potato ricer. Place the milk, cream, butter, bay leaf, garlic and thyme in a large saucepan over a low heat and simmer gently for 20 minutes. Strain with a sieve and beat the milk into the mashed potatoes. Season with salt and pepper. To make the sautéed leeks, heat the oil and butter in a small frying pan and add the leeks and thyme. Fry for 4–5 minutes until golden-brown.Spoon the mash onto warmed plates, top with the leeks and finish with the cod. Serve with the lemon wedges. To make the cod, preheat the oven to 220C/200C Fan/Gas 7. To make the cod, preheat the oven to 220C/200C Fan/Gas 7. Roll the slices of bread thinly using a rolling pin and trim to fit the size of the cod fillets. Mix the prawns and lemon juice together in a bowl. Spread half the prawns on each slice of bread and lay the bread on the cod, prawn-side down. Transfer to the fridge to chill for 30 minutes. Roll the slices of bread thinly using a rolling pin and trim to fit the size of the cod fillets. Mix the prawns and lemon juice together in a bowl. Spread half the prawns on each slice of bread and lay the bread on the cod, prawn-side down. Transfer to the fridge to chill for 30 minutes. Heat the oil in a frying pan and add the cod, bread-side down to the pan. Cook until the bread is lightly golden, then flip over and transfer to a baking tray, cod-side down. Roast for 6–8 minutes, or until the cod is cooked through. Leave to rest. Heat the oil in a frying pan and add the cod, bread-side down to the pan. Cook until the bread is lightly golden, then flip over and transfer to a baking tray, cod-side down. Roast for 6–8 minutes, or until the cod is cooked through. Leave to rest. Meanwhile, to make the buttery mash, place the potatoes in a large saucepan of water over a high heat and bring to the boil. Reduce the heat and simmer for 15 minutes, or until the potatoes are tender. Drain in a colander and leave until all the steam has evaporated. Mash lightly and then push through a fine sieve or potato ricer. Meanwhile, to make the buttery mash, place the potatoes in a large saucepan of water over a high heat and bring to the boil. Reduce the heat and simmer for 15 minutes, or until the potatoes are tender. Drain in a colander and leave until all the steam has evaporated. Mash lightly and then push through a fine sieve or potato ricer. Place the milk, cream, butter, bay leaf, garlic and thyme in a large saucepan over a low heat and simmer gently for 20 minutes. Strain with a sieve and beat the milk into the mashed potatoes. Season with salt and pepper. Place the milk, cream, butter, bay leaf, garlic and thyme in a large saucepan over a low heat and simmer gently for 20 minutes. Strain with a sieve and beat the milk into the mashed potatoes. Season with salt and pepper. To make the sautéed leeks, heat the oil and butter in a small frying pan and add the leeks and thyme. Fry for 4–5 minutes until golden-brown. To make the sautéed leeks, heat the oil and butter in a small frying pan and add the leeks and thyme. Fry for 4–5 minutes until golden-brown. Spoon the mash onto warmed plates, top with the leeks and finish with the cod. Serve with the lemon wedges. Spoon the mash onto warmed plates, top with the leeks and finish with the cod. Serve with the lemon wedges.