Three warming autumn fish recipes for a cosy night in

Sign up to IndyEat's free newsletter for weekly recipes, foodie features and cookbook releases Get our food and drink newsletter for free Get our food and drink newsletter for free SIGN UP I would like to be emailed about offers, events and updates from The Independent. Ingredients: 1 x Rockfish fish pie mix 100g shell on prawns 2 leeks 2 spring onions 25g butter, plus additional for grating 150ml double cream 300ml milk 1 tbsp plain flour 1 tsp English mustard A few black and pink peppercorns Handful grated parmesan Handful of breadcrumbs Handful of chopped parsley Method: Pour the milk into a saucepan. Serves: 2 Ingredients: 2 turbot T-bones about 300g each Sea salt 1 tbsp olive oil 2 egg yolks ½ tsp Dijon mustard 2 tbsp water 150g unsalted butter, melted 1 lemon Pinch of cayenne pepper Method: 1. Serves: 2 Ingredients: 2-3 tbsp olive oil 2.5cm piece fresh root ginger, chopped ½ red pepper, chopped 4 cherry tomatoes, chopped 2 garlic cloves, chopped 1 onion, chopped 1 mackerel, approx 350g, gutted and chopped into 5cm chunks or leave whole Sea salt Fresh coriander, finely chopped 40 black olives Squeeze lemon to taste For the spice mix: 1 tbsp ground allspice 1½ tbsp ground coriander 2 tbsp paprika 1 tbsp turmeric 2 tsp ground cassia 1 tsp ground cardamom 1 tsp chilli flakes Method: Mix all the ingredients for the spice mix together and store in an airtight jar. Heat the olive oil in a large frying pan, add the ginger, peppers, tomatoes, garlic and onion and fry gently for 4-5 minutes, then add 1 tsp of your spice mix.