Fish Pot Pie

Serves 4–6

Everyone loves fish pie and to make this a one-pan dish I'm using an ovenproof frying pan, but if you don’t have one, just make it in a frying pan and then transfer the mixture to a pie dish. Choose any selection of fish that you like depending on what is freshest and available. If you prefer, use a topping of mashed potatoes.

30 MINS 1 HR FREEZER FRIENDLY

  • 2 tbsp rapeseed oil
  • 1 onion, finely chopped
  • 2 small leeks, trimmed and thinly sliced
  • 4 tbsp dry white wine 400ml (14fl oz) cream
  • 675g (1½lb) mixed skinned and boned fish fillets, cut into bite-sized pieces (such as trout or salmon, hake and smoked cod or haddock)
  • 225g (8oz) raw peeled tiger prawns, thawed if frozen
  • 100g (4oz) frozen peas
  • 2 tbsp chopped fresh flat-leaf parsley pinch of cayenne pepper
  • 1 × 320g (11¼oz) ready-rolled puff pastry sheet, thawed
  • 1 egg, beaten with a pinch of salt sea salt and freshly ground black pepper
  • TO SERVE
  • lightly dressed rocket

Preheat the oven to 200°C (400°F/gas mark 6). Heat the oil in a 25cm (10in) ovenproof frying pan over a medium heat. Add the onion and leeks and cook for 4–5 minutes, until softened but not coloured. Pour in the wine and allow to bubble right down, then stir in the cream and cook for another 8–10 minutes, until well reduced and thickened. Remove from the heat and stir in the fish, prawns, peas and parsley. Season to taste with salt and pepper and add the cayenne pepper. Stir gently to combine. Unroll the pastry and use to cover the fish filling, trimming and cutting down as necessary, then pinch the edges to create a rim. Brush with the beaten egg wash and bake in the preheated oven for 30–35 minutes, until well-risen and golden brown. Serve straight to the table with a separate bowl of rocket.

Spaghetti with Prawns, Salmon and Mussels

Serves 4–6

This is a simple white wine cream sauce for any pasta dish. You could also use a mixture of seafood if you want something on the table super quick, or if you really want to push the boat out, lobster. Wash the mussels in plenty of cold water and scrub the shells with a stiff brush, then use a knife to scrape off any barnacles that are sticking to them. Pull out the tough, fibrous beards protruding from the tightly closed shells. Discard any mussels that do not close when lightly tapped on the work surface.

Prep 15 MINS Cook 20 MINS

  • 900g (2lb) live mussels, well cleaned (see the intro)
  • 2 tbsp dry white wine
  • 2 garlic cloves, crushed
  • 1 fresh red chilli, deseeded and finely chopped
  • 600ml (1 pint) cream
  • 500g (1lb 2oz) fresh egg spaghetti
  • 200g (7oz) raw peeled tiger prawns
  • 175g (6oz) fresh salmon fillets, skinned and cut into small cubes
  • 1 tbsp shredded fresh basil
  • 1 tbsp chopped fresh flat-leaf parsley
  • sea salt and freshly ground black pepper
  • TO GARNISH
  • lemon wedges
  • TO SERVE
  • crusty French baguette

Place the mussels in a pan with a lid and pour over the wine. Cover tightly and cook over a high heat for a few minutes, shaking the pan occasionally until all the mussels have opened – discard any that do not. Strain through a sieve, reserving the cooking liquor, and leaving behind any grit.

Reserve some mussels to garnish and remove the rest from their shells. Pour the reserved mussel liquor back into the pan and add the garlic, chilli and cream. Bring to the boil, then reduce the heat, stir in the spaghetti and simmer for 2 minutes. Stir in the prawns and salmon and simmer gently for another 2 minutes. Fold in the mussels, basil and parsley until well combined, then season with salt and pepper.

To serve, divide the spaghetti with the prawns, salmon and mussels between warmed bowls. Garnish with the reserved mussels and lemon wedges and serve with a separate bowl of crusty French baguette.