1

To make topping, place cauliflower and potatoes in a medium saucepan, cover with water and bring to the boil. Simmer, covered, for 15 minutes or until vegetables are tender. Drain and return to same pan. Add milk and oil spread and mash well. Season with salt and pepper and stir in chives.

2

Meanwhile, prepare white sauce. Melt oil spread in a small saucepan over medium heat. Whisk in flour to form a paste and cook for 1 minute. Gradually whisk in milk. Season with salt and pepper. Cook, whisking, until sauce boils and thickens. Transfer to a medium bowl.

3

Preheat oven to 180°C. Add fish, prawns, artichokes, capers and parsley to white sauce. Season with salt and pepper and gently stir to combine. Divide mixture evenly between into 2 x 2-cup (500ml) capacity ovenproof pie dishes. Spoon cauliflower and chive mash over filling and drag a fork across the top to create a pattern. Sprinkle with parmesan. Place the pies on a baking tray and bake for 30 minutes or until the filling is bubbling and topping is golden. Remove from oven and stand for 5 minutes.

4

Meanwhile, boil, steam or microwave asparagus until just tender, then drain. Place pies on 2 dinner plates. Divide asparagus and watercress between the plates. Serve with lemon wedges.