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Beef Wellington
Beef, mushroom and ale pie
Bruschetta platter
Butternut Squash Soup
Chicken cordon bleu
Chocolate fridge cake
Crème brulée
Dark chocolate and avocado mousse
Falafel with Harissa-Spiced Coriander Mayo
Fish pie
Gazpacho soup
Gluten and Dairy-Free Chocolate Brownie
Gluten-free chocolate brownies
Goat’s cheese and tomato tart with pesto and olives
Homemade pizza
Lasagne
Lemon Posset with shortbread
Madras paneer/tofu curry
Mixed vegetable chow mein with black bean sauce
Pasta carbonara
Pumpkin and chocolate chip muffins
Raspberry jam flapjacks
Sausage meat puff pastry slice
Sauté of chicken chausseur
Twice-baked cheese soufflé
Vegan caramelised onion and vegetable tart
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Fish pie
Fish
Puff Pie
INGREDIENTS
25g plain flour
50g unsalted butter
400ml warm milk
4 spring onions, finely sliced
400g mixed fish – eg 100g diced salmon, 100g diced cod, 100g diced smoked haddock, 100g tiger prawns
10g English or Dijon mustard
100g peas
5g chopped fresh dill
Sea salt
Fresh ground white pepper
1 egg yolk with a pinch of salt (eggwash)
Puff pastry (store bought or home made)
Optional fennel seeds, poppy seeds and sesame seeds
METHOD
Make the sauce: In a heavy-based saucepan, melt the butter, add the spring onion and cook until tender. Stir in the flour, cook gently for 5 minutes stirring constantly. Gradually add the warm milk using a whisk to create a smooth sauce. Add the mustard and season with salt and pepper (go easy on the salt if using smoked haddock as it has been salted before smoking). Chill the sauce down before the next step.
Assembling the pie: Mix together the fish, peas, chilled sauce and dill in an ovenproof dish. Roll out the pastry allowing for the gap between the pie mix and the top of the dish. Eggwash the edge of the dish and place the pastry on top of the pie mix then crimp with your thumb and forefingers. Trim off any pastry from around the edge. Eggwash the top of the pie then sprinkle with sea salt and pepper. Sprinkle the optional Fennel, poppy and sesame seeds. Leave to rest in the fridge for at least one hour before cooking.
Cooking the pie: Pre-heat your oven to 175 C. Bake the pie for at least 35 to 40 minutes, turning the oven down if the pastry starts to get too brown. The core temperature will need to be at least 75 C. Once cooked, allow to cool slightly before serving.
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