Smoky fish pie

Use the stock the haddock is cooked in to give a really smoky flavour to your sauce.

– James Tanner

James Tanneris sharing one of his favourite pie recipes with us to celebrate National Pie Week and it's a British classic - smoky fish pie. The beauty with this dish is that you can top the filling with potato as a pastry-free alternative. However, James uses puff pastry - it's shop bought and ready to roll.

Nadia's spinach and ricotta pie

It's National Pie Week - and, as always, our Nadia likes to mix things up a bit and has veered away from British classics to bring us a Greek-inspired dish.

This spinach and ricotta pie is better known as Spanikopita and is much healthier than a normal pie as it uses filo pastry, which has about half the fat of puff pastry.

You can also make small triangular versions - like little samosas!