Recipe for fish Pie with salmon

Pre-heat the oven to 200°C/400°F/gas 6 and produce a sizable pan of salted water towards the boil. Peel the taters and reduce 2cm portions. When the water is boiling, incorperate your taters and prepare for approximately 12 minutes, until soft (you are able to stick your knife into these to check).

Meanwhile, obtain a deep baking tray or porcelain dish and stand a box grater inside it. Peel the carrot. Grate the celery, carrot and Cheddar around the coarse side from the grater. Make use of the fine side from the grater to grate the zest in the lemon. Carefully grate or chop your chilli. Carefully chop the parsley leaves and stalks and add those to the tray.

Cut the fish and smoked haddock into bite-size portions and increase the tray using the prawns. Squeeze within the juice in the zested lemon (no pips please!), drizzle with essential olive oil and give a good pinch of pepper and salt. If you wish to add any green spinach or tomato plants, do it. Mix everything together very well.

Right now your taters ought to be cooked, so drain these questions colander and send them back towards the pan. Drizzle with a few good lugs of essential olive oil and give a pinch of pepper and salt. Mash until nice smooth, then spread evenly over the top seafood and grated veg. Devote the pre-heated oven for approximately 40 minutes, or until cooked through, crispy and golden on the top. Serve piping hot with tomato ketchup, baked beans, steamed veg or perhaps a lovely eco-friendly salad