Put a large pan of salted water on to boil. Peel the potatoes and roughly chop them. When the water in the pan is boiling, add the potatoes and bring back to the boil, then turn the heat down and simmer for 20 mins.

While the potatoes simmer, trim the roots and top 3cm off the leek. Halve it and rinse out any grit. Finely slice it. Put a frying pan on a medium heat and add ½ tbsp oil. Warm for 1 min, then add the leek and season with a pinch of salt and pepper. Fry, stirring every so often, for 8 mins till the leek is soft and golden.

While the leek fries, finely grate the lemon zest into a bowl. Pick the soft fronds off the dill and finely chop them. Add the chopped dill fronds to the lemon zest. Stir in the breadcrumbs.

Stir the spinach into the leeks and cook, stirring for 2 mins, till the spinach wilts. Scoop the leek and spinach into the bowl. Add half the crème fraîche (keep the rest for later) and stir to mix everything together. Taste and season if you think it needs it.

Heat your grill to medium. Line your grill pan – or a baking tray if your grill didn’t come with a grill pan – with foil.

Place the haddock fillets on the foil. Spoon the creamy spinach and leek over the fillets and slide under the grill. Cook for 6 mins, then sprinkle the breadcrumbs over the top and grill for a further 2 mins till golden and the fish flakes easily when pressed with a fork.

While the haddock grills, roughly chop the pea shoots and pop them in a bowl. Squeeze in the juice from half the lemon, add ½ tbsp olive oil and some salt and pepper. Toss to coat.

The potatoes should be cooked and tender by now. Drain them, then return them to the pan and add the remaining crème fraîche. Add a pinch of salt and pepper and mash together till smooth and creamy.

Scoop the mash onto 2 warm plates and nestle a fish pie fillet alongside. Add a handful of the pea shoots and serve with wedges of the remaining lemon for squeezing.