Recipes

Fish Pies:

Ingredients

1kg potatoes, peeled and halved 600ml milk 75g butter 25g plain flour 100g onion, finely sliced 320g-400g fresh fish, frozen fish, and canned salmon (cod, salmon, smoked haddock etc,) 1 tsp mustard (English, dijon or whole grain) 50g frozen peas 2 boiled eggs cut into 6

Method

STEP 1

Heat the oven to 200C/fan 180C/gas mark 6.

STEP 2

Put 1kg potatoes, peeled and halved, in a saucepan and pour over enough water to cover them. Bring to the boil and then simmer until tender.

STEP 3

When cooked, drain thoroughly and mash with 200ml milk and 25g of butter. Season with ground black pepper.

STEP 4

Put 25g butter, 25g plain flour and 4 finely sliced spring onions in another pan and heat gently until the butter has melted, stirring regularly. Cook for 1-2 mins.

STEP 5

Gradually whisk in 400ml milk using a balloon whisk if you have one. Bring to the boil, stirring to avoid any lumps and sticking at the bottom of the pan. Cook for 3-4 mins until thickened.

STEP 6

Take off the heat and stir in 320g-400g mixed fish, 1 tsp mustard & peas. Spoon into an ovenproof dish and lay the egg on top.

STEP 7

Spoon the potato on top. Cut the remaining 25g butter into little cubes and sprinkle on top of the potato

STEP 8

Pop in the oven for 20-25 mins or until golden and bubbling at the edges.

You can also alternatively make a fish pie with breadcrumbs and cheese as a topping. I use panko breadcrumbs as they get really crispy on top with the cheese.

Couscous salad with wholemeal couscous (dried fruit, beans and nuts)

100g dried couscous 8-10 raisins 3 apricots, chopped 4-6 almonds, chopped 1 scallion chopped or ½ red onion (slice the red onion and pour hot water over) 100g chickpeas 200ml boiling water ½ stock cube

Step 1

Put the stock cube in a measuring jug and add 200ml of boiling water, stir until the stock cube is dissolved.

Pour the stock over the couscous in a flat bowl.

Cover with a plate or cling film, and allow the couscous to absorb the water.

Step 2

Fork through the couscous and allow sit again, then fork through when it is cooler again.

Step 3

Add all the dried fruit and the nuts. Pour off the hot water from the onion and pat it dry, add to the couscous.

Finally drain the chickpeas and fork them through.

Check for seasoning.

Tip: I sometimes add a little drizzle of balsamic vinegar. I also add whatever is in the fridge to the salad too for lunch the next day.

Carbonara beans

3 egg yolks 85g parmesan, grated 170g unsmoked rashers or pancetta 2 x 400g tins of beans Black pepper Oil 75g cooked pasta per person

Method

Place the egg yolks and parmesan in a bowl and mash into a thick paste. Strain a tin's worth of bean water into the mixture, season with a pinch of salt and mix until smooth. Add a generous amount of black pepper

Place the pancetta in a large saucepan or frying pan with a splash of olive oil. Heat the pan over a medium heat and cook the pancetta until the fat renders out and it begins to crisp.

Add the beans, bean water included, and season with salt. Cook, stirring occasionally, until most of the liquid has evaporated. Add the pasta to heat through.

Once the beans are soft and most of the liquid has evaporated, take the pan off the heat and stir in the egg-parmesan mixture. Keep stirring until the beans are nicely coated in the thick, cheesy sauce.

Finely chop the parsley.

To serve, plate up the butter bean carbonara, and finish it all with a sprinkle of fresh parsley, some black pepper and a drizzle of olive oil.

Pasta and tuna hob bake

Ingredients

2 tbsp olive oil 1 red onion, finely chopped 500g cherry tomatoes, halved 400g dried pasta 1l hot vegetable stock 2 x 110g cans tuna in olive oil, drained 3 tbsp mascarpone 30g parmesan, grated 2 heaped tbsp capers 25g Sundried tomatoes 25g Olives ½ lemon, zested small bunch parsley, finely chopped

Method

STEP 1

Heat the oil in a saucepan over a medium-low heat. Add the onion and a pinch of salt and fry gently for 7 mins or until softened and turning translucent.

Add 350g of the tomatoes, the pasta and veg stock to the pan and bring to the boil, then reduce to a simmer and cook for 15 mins, uncovered, stirring occasionally. The tomatoes should have broken down and the pasta will be just cooked.

STEP 2

Add the remaining tomatoes and bubble uncovered on a medium-high heat for 5 mins or until the liquid has reduced.

Gently fold through large flakes of tuna, the mascarpone, parmesan, capers, sundried tomatoes and olives, lemon zest and parsley as well as salt and a generous grind of black pepper.

Place a lid on the pan and leave to sit for 5 mins before serving in deep bowls.