Enjoy these five fishy dishes – full of flavour and goodness
RECIPES AND FOOD STYLING: SUE ASHWORTH PHOTOGRAPHY: JONATHAN SHORT
Easy Fish Pie
Ingredients (Serves 4)
◆ 850g potatoes, peeled
and cut into chunks
◆ 300ml milk, plus 3
additional tbsp
◆ 350g frozen fish pie mix,
thawed and patted dry
◆ 80g broccoli, broken into
very small florets
◆ 50g frozen peas
◆ 20g sachet parsley sauce
mix
◆ 300ml milk
◆ 50g mature Cheddar
cheese, grated
◆ Salt and freshly-ground
black pepper
1 Preheat the oven to 190°C, fan 170°C, Gas Mark 5. Cook the potatoes in lightly salted boiling water for 20 minutes, until tender. Drain well, then mash with 3 tablespoons of milk. Season with pepper.
2 Meanwhile, arrange the chunks of fish in the base of a large baking dish. Lightly cook the broccoli and peas in boiling water for 3-4 minutes, then drain thoroughly. Add to the baking dish and mix with the fish. Season.
3 Make the parsley sauce following pack instructions, using the milk, then pour evenly into the baking dish.
4 Spoon the mashed potatoes on top, so that they cover the fish mixture, then scatter the grated cheese evenly over the surface. Transfer to the oven and bake for 35-40 minutes, until golden brown. Serve at once, accompanied with extra vegetables if you wish.
tips! Vary the vegetables – try sweetcorn, green beans or leeks for a change.
Smoked Haddock Kedgeree
Ingredients (Serves 4)
◆ 400g long grain rice
◆ 4 eggs
◆ 20g butter
◆ 6 spring onions, thinly
sliced
◆ 400g skinless smoked
haddock fillet, cut into
chunks
◆ 2tsp medium curry powder
◆ 1tsp cumin seeds
◆ 100g frozen peas, thawed
◆ 2tbsp chopped fresh
parsley, plus a few sprigs
◆ Salt and paprika or freshly
ground black pepper
◆ Lemon wedges, to serve
1 Cook the rice in lightly salted boiling water for 10-12 minutes, until tender. At the same time, hard-boil the eggs for 10 minutes.
2 Meanwhile heat the butter in a frying pan. Add the spring onions and cook until softened and lightly browned.
3 Add the fish chunks and cook very gently for 3-4 minutes. Drain the rice and add it to the fish with the curry powder, cumin seeds, peas and parsley. Heat for 2-3 minutes, stirring gently to avoid breaking up the haddock.
4 Shell the eggs and quarter. Share the kedgeree between 4 plates and top with the
