Place the potatoes into a medium pan cover with water and add half a teaspoon of salt. Cover with a tight-fitting lid, bring to a low boil, and cook for twenty minutes or until soft.

Drain, allow to steam dry for a couple of minutes then mash with the butter and cream. Season to taste and add beat in egg yolks, Parmesan and Cheddar.

Heat a large, heavy-bottomed frying pan until very hot, and quickly sear the scallops and for about twenty seconds on each side. Remove from the pan and set aside.

Heat half of the butter and oil and quickly colour the prawns, set them aside with the scallops including any juices.

Heat the remaining butter and oil and sear the fish on each side for a minute.

Transfer the fish to a pie dish and add the scallops and prawns. Season well with salt and pepper.

Mix the sauce ingredients thoroughly and pour over seafood.

Carefully transfer the mash to a piping bag and pipe over the seafood. Using a small knife make a hole in the mash and put in the tail of the first Gamba. Repeat for the remaining Gambas.

Store in fridge until you need to cook and serve. Preheat your oven to 375 F/ 190 C / Gas Mark 5.

Place on the middle shelf and cook for thirty to thirty-five minutes until cooked through, and crispy and golden on top.