A day rarely goes past without a lifeboat crew member having to skip a meal as they answer the call for help. So, this October, we’re asking you to host your own dinner party in support of our lifesavers: a fundraising fish supper. What you cook is up to you, but here’s a delicious recipe for inspiration ...

THE COX FAMILY FAVOURITE: FISH PIE

‘This is our favourite family fish dish – it’s also great to reheat in the microwave if I’ve been out at sea’

‘It’s not unusual to be paged in the middle of a meal,’ says Tony Cox, Porthcawl Helmsman, pictured. ‘My daughter always says “can I come?”. And my partner gives me a kiss and tells me to be careful.’

It’s this sort of commitment to answering the call that has inspired our new Fish Supper event. From 9–11 October, we need seasoned chefs and amateurs alike to dish up the fish for their friends and family. Free packs are available with recipes, party game ideas, collection envelopes and even place names! To sign up, visit: RNLI.org/FishSupper.

INGREDIENTS (SERVES FOUR)
• 400g skinless white fish fillet
• 400g skinless smoked haddock fillet
• 600ml full-fat milk
• 4 cloves
• 1 small onion, quartered – pierce each quarter with a clove
• 2 bay leaves
• small bunch parsley
• 100g butter
• 50g plain flour
• pinch of freshly grated nutmeg
• 1kg floury potatoes, peeled and cut into even-sized chunks
• 50g grated cheddar

METHOD
• Heat oven to 200°C/fan 180°C/gas 6.

• Cook the potatoes on a rolling boil for 20 mins.

• Poach the fish in 500ml of milk with the bay leaves and clove-studded onion. Bring to the boil, then simmer for 8 mins.

• Strain the milk into a jug and set aside. Transfer the fish to the oven dish, break into chunks and sprinkle over chopped parsley leaves, discarding the stems.

• For the white sauce, melt 50g butter in a pan, stir in the flour and cook for 1 min over a moderate heat. Remove from the stove, then bit by bit, stir in the cooled poaching milk to make a jus. Bring to the boil, then simmer for 5 mins, stirring all the while. Season the sauce with salt, pepper and nutmeg, then pour over the fish.

• Make mash with the remaining butter and milk. Dollop at the edges of the dish and spread to the centre, sealing the pie all the way round. Fork over, scatter on the cheddar, then bake for 30 mins.