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In BSF - Caro's just finished American Dirt by Jeanine Cummings and Corrie's been binging The Valhalla Murders on Netflix. We also discuss a few Easter cooking triumps and failures - Caro's Fish Pie was definitely a hit (see David Herbert's recipe below).

In '6 Quick Questions' we celebrate Emma Thompson movies, reminisce about the glorious comedy of The Goodies after the death of Tim Brooke-Taylor from Covid-19 on the weekend and talk home delivery.

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David Herbert's Fish Pie (from The Weekend Australian)

2 cups (500ml) fish stock

500g skinless salmon fillets

500g skinless white fish fillets

300g uncooked peeled prawns

175g frozen peas, defrosted

1 tablespoon chopped chives

1 cup (250ml) white wine

1 cup (250ml) double cream

1 heaped tablespoon cornflour

Topping

1kg new or chat potatoes, halved

500g sweet potatoes, peeled and cut into chunks

3 tablespoons olive oil

Bunch spring onions, chopped

140g cheddar cheese, grated

2 tablespoons chopped chives

Place stock in saucepan and bring to the boil; add fish fillets, simmer gently for 5 minutes. Remove fish with slotted spoon, reserving the stock, and flake into large chunks, removing any bones. Spread into an ovenproof dish with prawns, peas and chives. Bring reserved stock, wine and cream to the boil; remove from heat. Mix cornflour to a paste with 1 tablespoon of water; whisk into sauce. Return to heat and cook, stirring, until thickened. Pour sauce over fish; set aside. Boil all potatoes in salted water until tender.

Drain, then return to pan with olive oil, spring onions and half the cheese and chives. Season, and crush lightly with a fork or potato masher. Spoon potato topping over fish; sprinkle with remaining cheese and chives. Cook for 30-35 minutes in a preheated 190C (fan) oven until topping is golden and the filling is bubbling. Serves 4-6

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