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The ultimate comfort food, but also light; this recipe manages to be creamy and filling without you having to take a nap afterwards, which can be the case with heavier meat dishes,” says Trine Hahnemann, author of Simply Scandinavian. “It can be made with any fish, or also with the same weight of vegetables instead. This kind of pie will always do it for me when I’m in need of energy and comfort.” Fish pie Serves: 6 Ingredients: 800g large potatoes, chopped into big chunks 100g salted butter, plus 3 tbsp, plus more for the dish 500g firm white fish fillet, chopped into small pieces 300g raw prawns, sustainably caught 10 white asparagus spears 10 green asparagus spears 2 shallots, finely chopped 200g shelled fresh peas 5 dill sprigs, chopped Sea salt flakes and freshly ground black pepper Leaves from 2-3 sprigs of flat-leaf parsley, chopped, to serve (optional) Method: 1. Boil the potatoes in water until tender. 2. Butter a large ovenproof dish generously, then add the chopped fish and prawns in an even layer. Season with salt. 3. Snap the lower one-third of the white and green asparagus off, then peel the white asparagus until shiny and cut all the asparagus spears into four-centimetre pieces. (The trimmings and peelings can be used in soup). Fry the shallots gently in a frying pan in one tablespoon of butter. Turn off the heat, add the asparagus, peas and dill, mix well and season with salt and pepper. Arrange the vegetable mixture on top of the fish. 4. Preheat the oven to 200C/400F/gas mark 6. When the potatoes are cooked, drain them, reserving 100 millilitres of their cooking water. Mash the potatoes lightly together with the reserved cooking water and the 100 grams of butter, keeping the mash chunky. Season to taste with salt and pepper, then spread the mash over the pie filling and place the remaining two tablespoons of butter, in small dots, on top. 5. Bake for 30 minutes. Let it rest for a few minutes, then scatter with parsley and serve. ‘Simply Scandinavian’ by Trine Hahnemann (Quadrille, £27). Read More Budget Bites: Three light recipes that sing of summer What the hell is Scandinavian food? Three quick and easy plant-based fakeaways to create at home The Union Rye, review: Finally, a decent restaurant in this charming East Sussex town Missing Glastonbury? Here’s how to have a festival feast at home Four berry sweet recipes that go beyond strawberries and cream

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Ella Toone struck a magnificent opener for England against Australia in the Women’s World Cup semi-final. The Manchester United star smashed the ball high into the top corner before wheeling away in delight with her teammates. The 23-year-old, who has grabbed her opportunity in place of the suspended Lauren James, explained her celebration ahead of time. FOLLOW LIVE - Australia vs England LIVE: Women’s World Cup semi-final score and updates "Yeah, I'd do an absolute madness,” Toone told BBC 5 Live. “I definitely do think about that and in tournament football, moments fall to different people, and if you take them moments, and we've definitely had a lot of them throughout the tournament. “I'm sure if it falls to me in the box then I'd be buzzing to put it away. Well, usually anything happens! “But I'm on strict orders that my mates, we all got matching tattoos before I came out. They want me to kiss it and do a little love heart. so I promised them I'd do that.” BBC pundit Alex Scott praised Toone’s impact, saying: “She lost her place to Lauren James, she’s saying, ‘don’t forget about me,’ what a goal it was.” While Ellen White added: There’s a bit of bite behind that, I’m still here, I’m here for a show, I’m not going anywhere and I’m taking this team to a World Cup final.” Read More Australia vs England LIVE: Women’s World Cup semi-final score and updates after stunning Ella Toone goal Women’s World Cup TV schedule: How to watch every match today How many games will Lauren James miss at Women’s World Cup after red card?