The combination of a creamy fish pie with a crunchy potato rosti topping makes this pie really yummy, the fact that the rosti is made with a combination of normal and sweet potatoes means its quite light too
Start by peeling and chopping in to quarters 300g of potatoes and 300g of sweet potatoes. parboil these for about 6-7 minutes in salted boiling water then drain and allow to cool down.
Meanwhile place 3 fillets of salmon in a saucepan with 500ml of milk and poach for 5 minutes until the salmon is starting to flake. Remove from the milk but reserve the milk.
Next, chop 1 large leek into 1/2cm discs and fry in a saucepan along with a knob of butter and 2 crushed cloves of garlic and cook 5 minutes until the leeks have softened. Next add 1 tablespoon of flour to the leeks and mix well so that the leeks are coated. Now pour in the reserved milk and stir continuously until the sauce starts to thicken, this should take 3-4 minutes. Next add approx. 100g of peas, lower the heat and allow to simmer while you grate the potatoes.
Once you have grated the potatoes in to a bowl, add a knob of melted butter and seasoning and mix well.
Flake the Salmon and stir in to the sauce, poor the sauce in to a wide shallow pie dish and top with the potatoes. Bake in a preheated oven for 30 minutes – you may like to grill for the final 5 minutes in order to get an extra crispy topping.
Serve with some greens
Honesty! This dish is absolutely delicious and so simple to make my 3 year old boy made it! The first (main) meal he’s ever made! Well done Sammy!!
First add approx 20 young asparagus spears, next add 10 halved baby tomatoes, a quartered lemon (ok I had to chop this up for him!), a crushed garlic clove, a few leaves of basil, a couple of sprays of olive oil, 4 salmon fillets, 10 large raw tiger prawns, a few rashers of prosciutto and some seasoning. Give everything a mix and ensure the salmon fillets are skin side up then cook under a grill for 10 minutes.
My son Sammy is really in to diggers at the moment and he particularly enjoys ‘digging’ the rice out of these stuffed peppers!
First, peel and chop some sweet potatoes and butternut squash into 1cm cubes, I used half a large sweet potatoes and 1/3 of a butternut squash, and steam in the microwave to soften for 2-3 minutes. Then place in a roasting tray along with some seasoning and a teaspoon of olive oil, give it all a stir. Next, halve 3 sweet bell peppers and place in the oven along with the sweet potato/butternut squash for 10 minutes on 180 fan whilst you prepare the pepper fillng.
In a large frying pan add one crushed garlic clove and one diced onion with a little olive oil and fry on a medium heat until softened, next add 250g of mince beef and fry for a further couple of minutes until the meat starts to brown, next add two teaspoons of dried basil and one tablespoon of grated parmesan along with seasoning and cook until the meat is cooked. Next stir in approximately 3 mugs worth of cooked rice (I usually use left over rice from the night before but if you don’t have any, make some up in advance) . Remove your peppers from the oven and stuff with your rice filling and sprinkle a little more parmesan on top before returning to the oven for a further 10 minutes and then serve
First preheat your oven to fan 200c then peel two large sweet potatoes and chop in to fries.
Mix 1 tablespoon of olive oil, 1 tablespoon of cornflour, 1/2 teaspoon paprika with one crushed garlic clove and some seasoning in to a bowl and rub into the fries before placing on baking tray and cooking in the oven for 20-25 minutes.
Get a griddle on a medium to hight heat and chop up one onion into 8 wedges, and place on the griddle for 2-3 minutes meanwhile flatten two breasts of chicken with a rolling pin until approx 1/2 cm thick. Rub in 1/2 teaspoon of olive oil 1/2 teaspoon of cumin seeds on to the chicken breasts and place on the griddle to cook along with the onions. The chicken should take 3-4 minutes on each side.
Once everything is cooked serve with yoghurt mixed with harissa paste.
I like a nice hearty soup and this one is just as delicious as it looks.
First butterfly then flatten two chicken breasts sandwiched between Clingfilm with a rolling pin until they are approximately 1/2 cm thick. Season and fry in a frying pan with a little olive oil for 5-6 minutes on each side until cooked.
Whilst the chicken is cooking, in saucepan add the whites of two spring onions chopped into 1/2cm discs, along with some grated root ginger – about the size of your thumb and one clove of crushed garlic. Fry for a couple of minutes then add 2 teaspoons of red thai paste (or to your taste). Give everything a stir then allow to cook for a further couple of minutes before adding approximately 500ml of chicken stock, a tin of coconut milk, the juice of one lime and a tablespoon of peanut butter. Stir, reduce the heat and allow to simmer for 10 minutes. After 10 minutes add a Next of egg noddles and allow to cook for 5 minutes then serve immediately with chicken sliced over the top and the greens from the spring onions.
Everyone in the family loves this dish, especially me as it only takes 20 minutes to prepare and cook!
First Get you pasta cooking according to packet instructions.
Next, fry over a medium heat in a little olive oil, 1/2 a sliced onion, 2 crushed cloves of garlic, and 10 chopped sundried tomatoes from a jar with some seasoning for 5 minutes.
Next add a tin of chopped tomatoes and let the sauce bubble and thicken for 5 minutes. When your pasta is a couple of minutes off from being done, add your raw tiger prawns, 5-6 per person should be plenty, cook for a couple of minutes in the sauce until they start to turn pink, then add your drained pasta into the pan and stir for a couple of minutes and serve with some chopped parsley!
This is a great recipe for using up left over roast chicken.
Start by finely dicing one onion. Add this to a frying pan with a generous knob of butter and fry over a medium heat for 5 minutes until the onions start to soften. Next add two crushed cloves of garlic and continue to cook for another couple of minutes.
Next add your risotto rice (250gm) to serve 4 adults and stir into the butter and onion mix so that all the grains are coated with butter. Next add 100ml of white wine and turn up the heat so that the alcohol evaporates. Turn the heat back down then pour in 1 ltr of chicken stock one ladle at a time stirring between each ladle (if you have the time) this will make it more creamy.
Meanwhile slice up a large handful of button mushrooms and fry in a little olive oil, salt and pepper until starting to brown then set aside
Cook until the stock is nearly all absorbed and then add a mug full of frozen peas, mushrooms, approx 200g of cooked/ left over chicken and a tablespoon of creme fraiche if you have some then cook for a further 4-5 minutes until the rice is cooked. Remove from the heat and stir in approx 50g of parmesan, season and serve immediately with a sprinkling of chives and a squeeze of lemon juice
So apparently my children love Chorizo ….. who knew!
Serve this with new potatoes and green beans so get the new potatoes quartered and on the hob first.
Next get your chorizo diced, about a large handful ought to do it (if you can prize it away from those little tikes!) and fry over a low heat for about 5 minutes.
Next, butterfly your chicken breasts and then cover with clingfilm before bashing with a rolling pin in order to reduce the thickness to about 1cm
Next brush with a little olive oil and place on a baking tray.
Add a large heaped tablespoon of panko breadcrumbs to the chorizo and mix well then spoon the mixture on to the chicken and cook in a preheated oven for 10-12 minutes until the chicken is cooked. Turn the grill on and grill for a further 2-3 minutes until browned and crispy then serve with potatoes and greens!
Preheat your oven to 180 fan and get your new potatoes on.
Next make the crumble topping by blitzing one piece of toast with 2 tablespoons of porridge oats and 25 g of grated parmesan cheese.
Next spread a layer of Philadelphia cream cheese with chives over the top of two fillets of cod then generously sprinkle with the topping and place in the oven for 15-20 minutes until cooked through, serve with the new potatoes and peas