Penarth Nub News has teamed up with local chef Tom Hann to provide lockdown recipes during the coronavirus.

Tom usually works in the Pilot restaurant but is creating recipes during the COVID closures.

Today's recipe is a Thai Twist on a Fish Pie

He said: ''Today's recipe is a twist on a British classic, the fish pie.

''With Thai inspired flavours this pie is as warm and comforting as the fish pie you know and love with the addition of a little kick of chilli, ginger and lemongrass.

''This can be made with fresh fish but I have used frozen due to the current availability in strange times.''

Ingredients:

For cooking squid:

•1 bag frozen squid

• 2 tbs rice cooking wine

• ½ tsp fish sauce

• 1 litre coconut milk

• 2 tbs lemon juice,

• 1 tbs Worcestershire sauce

• 2 tsp gochujang

• 2 tsp chilli flakes or 1 chilling finely chopped

• 2 lemongrass

• Large knob of ginger

• 1 tbs tomato puree

For sauce:

• 1 box creamed coconut

• 1 bunch spring onion

• 1 small bunch parsley

• 2 tbs flour (this may vary a little)

• 50-100ml milk

• 2tsp miso paste

• 2 tins anchovies

• Optionally 1 tin smoked mussels and 1 tin smoked oysters.

For mash:

• 1kg potatoes

• 2 tsp miso paste

• 1 tub cream cheese

• 20g butter

• 50ml milk

When forming the pie:

• 1 bag frozen tuna defrosted

• 1 bag frozen prawns defrosted

For crumb:

• 100g toasted cashews

• 50g bread crumbs

Other ingredients:

• Salt and pepper to taste

• 30ml olive oil

Method:

1. Defrost the fish.

1. Put a medium pot on high heat then add 10 ml olive oil and the squid cut into rings.

1. Cook the squid until it starts to brown then add the coconut milk and reduce heat to low.

1. Next crush the lemongrass and ginger then add the remaining ingredients for cooking squid.

1. Simmer on low for approximately 4 hours until the squid is tender and no longer rubbery.

1. Remove squid and set aside

1. Remove lemongrass and ginger then reserve cooking liquid.

1. This is a lovely way to cook squid and can be eaten by itself with a nice salad and fresh bread.

For crumb:

1. In a food processor blitz bread crumbs and cashews

1. Season with a little salt and pepper.

For mash:

1. Boil potatoes for mash.

1. When a knife runs through with little to no resistance, drain then return to pot to steam off excess water.

1. Mash with remaining ingredients with salt and pepper to taste.

For sauce:

1. Take the creamed coconut and remove the coconut oil from the top and add to a medium pan.

1. Melt the coconut oil on medium-low heat and make a roux with the flour as if you were making the bechamel sauce.

1. Add reserved squid cooking liquid gradually ensuring no lumps.

1. Add milk gradually also ensuring no lumps.

1. Add remainder of creamed coconut.

1. Continue cooking until raw flour taste and smell has gone adding a few splashes of water if the sauce looks to be getting too thick.

1. When this is done set aside.

1. Drain 1 tin of anchovies and rain and chop the other tin of anchovies

1. If using smoked oysters and mussels also drain at this point

1. Finely chop spring onions and parsley

1. Mix the cured fish, spring onions and parsley with the spiced coconut bechamel

1. Season with salt and pepper to taste.

Forming the pie:

1. Chop tuna into bite-sized strips.

1. Add the spiced coconut bechamel to a large pie dish,

1. Lay prawns, tuna and squid evenly over the bechamel

1. Top with the mash and spread evenly.

1. Sprinkle with the cashew crumb for a crispy top.

1. Bake at 200 degrees C for 35-45 minutes.