Method

1. In a medium-sized saucepan over a gentle heat melt the butter and stir in the flour to form a paste. Whisk in the milk and stir until the mixture boils and thickens. Season with salt and pepper.
2. Whisk in the grated cheese and then stir in the chopped white fish, prawns, spring onion, corn and peas.
3. Spoon into 4 x 1 /2 cup capacity ovenproof ramekins and top with the potatoes. Sprinkle with salt and little dollops of butter.
4. Bake for 20- 25 until the top is golden and the filling is bubbling.