Preheat the oven to 200C/400F/Gas 6 or 180C fan oven.

Place fish, bay leaves and onion in a pot and pour over milk.

Boil for about 8 minutes and remove fish from the liquid and place in an ovenproof dish

Flake the fish in the dish.

Make the white sauce in a separate pan by using the Lurpak Cooking Liquid and flour to make a roux, stir vigorously and make sure that you cook this through so that you don't get the raw taste of flour in the sauce.

Add the strained milk that was used to cook the fish and stir until sauce thickens.

Season with salt and pepper.

Pour sauce over the flaked fish on the oven proof dish.

Quarter the boiled eggs and place over the sauce.

Make the Roasted Garlic Sweet Potato Mash

Wash and prick the sweet potatoes.

Roast the sweet potatoes with their skin on in a hot oven for about 40 minutes. Sweet potatoes get a bit too soggy if you boil them.

Cut the top of a garlic bulb or two and place it on the roasting tray with the potatoes.

When cooked, scoop out the flesh of the sweet potatoes and squeeze out the roasted garlic into a bowl and add 1tbsp of Lurpak Cooking Liquid, cayenne pepper and seasoning.

Mash the potatoes and mix well. (If you want a richer mash, you can add cream or even cream cheese)

Put together the final dish by spooning or piping the mash onto the fish mixture in the ovenproof dish.

Top the mash with some grated cheese.

Bake in the oven for about 35-40 minutes or until the mixture bubbles through the mash and is piping hot.

Serve with green peas or some sautéed spinach on the side.