Petit pois a la francaise

I first tried this recipe with fish pie following a Rick Stein recommendation. The flavour of the cooked Little Gems is brilliant. I’ve tried various versions of this – many are a bit more elaborate – but this is the one that I return to. He obviously knows a thing or two  that Rick Stein……

Petit pois a la francaise- -Serves 4

25g/1oz butter

2 leeks, finely sliced

2 Little Gem lettuces, each cut into 6 wedges through the root

450g/1lb frozen petit pois

150ml/5fl oz water

1 teaspoon beurre manié

1.       Melt the butter in a large, shallow pan, add the leeks and cook gently for two minutes until soft.

2.       Add the quartered lettuce hearts and turn them over in the melted butter. Add the peas, water and ½ teaspoon of salt, cover and simmer for ten minutes until the vegetables are tender.

3.       Stir in the beurre manié and leave to simmer for one minute. Finally, season to taste and serve.

Crispy Topped Fish Pie

Crispy Topped Fish Pie

(Photograph to follow!)

There are certain comfort foods that I return to again and again , and the fish pie is one of them.

I am a fan of most versions of the fish pie – but have settled on his as my favourite to serve! It started life as a Mary Berry recipe. The crispy top is a revelation – and the additional of the leeks and broccoli seem to make this a bit more of a ‘grown up’ version of the old classic. Somehow they retain their vibrant colours throughout the cooking.

I have changed some of the ingredients, as I think a fish pie NEEDS a bit of smoked fish to give I a lift  - so that is what I have done here.

The only other thing I would say is that to get the full effect of the grated pastry it really does need to be really cold. It heats up very quickly as soon as you handle it – and this effects the look of the topping.

If I have the time I cool the pie prior to adding the topping – which ensures it keeps its shape.

In writing this I realise it sounds like overkill – but these are only tips (borne out of cooking it loads of times) the pie is lovely without the additional cooling!!

Please do try it - you won’t go back to mash!

Serves 4 (well)

300g cod fillet

300g natural smoked haddock

1 bay leaf

2 leeks, trimmed and thinly sliced

175g broccoli – cut into small florets

200g (or a handful) cooked king prawns or tiger prawns (something with a bit of size)

15g  butter

15g pain flour

250g ready made shortcrust pastry

30g gruyere cheese

1                     Put the cod and haddock with the milk and bayleaf  into a large frying pan or saucepan. Bring slowly to the boil and poach gently for about 10 minutes, until the fish flakes easily.

2                     Blanch the leeks and broccoli for 3 minutes in salted water. Drain.

3                     Carefully lift out the fish. Flake the flesh onto a plate, discarding the skin and any bones. Strain and reserve the milk.

4                     Put the leeks into the bottom of a pie dish – I use a 24cm one.

5                     On top of the layer of leeks and broccoli and the haddock, cod and most of the prawns, keeping a few back for presentation.

6                     Melt the butter in a small pan, add the flour and cook, stirring for 1 minute. Remove from the heat and gradually blend in the milk. Return to the heat and bring to the boil, stirring all the time, until thickened. Simmer for 2-3 minutes, season to taste, and pour over the pie filling. (this is the point at which I chill the pie if I have time)

7                     Grate the pstry and sprinkle over the sauce. Grate the cheese and sprinkle over to the topping.

8                     I decorate with a couple of prawns (tail – on if you have them – I realise this is a bit 70’s – but I am a 70’s child….)

9                     Bake in a pre heated oven at 200 (440 gas mark 6) for 25-30 minutes and serve at one

One of the things I love to serve with this is petit pois a la francais ( I know – more 70s) –and the lack of mash in the topping means you are free to add your carbs of choice!! 

Beetroot and potato gratin

This recipe was taken from a Lucas Hollweg autumn special in the Times. He has a great knack of writing articles that make you want to go and cook - straight away.
The ingredients in this dish signal the beginning of autumn - and the flavour is very autumnal and earthy.
Lucas suggests having this with a roast - and we had left overs on their own with some greenery to cut through the creaminess.
The colour is magnificant.

Serves 4 (very well)

500g beetroot
500g floury potatoes, such as King Edward
300ml double cream
200ml whole milk
2 garlic cloves, crushed
6 sprigs thyme
slat and pepper

Preheat oven to 180 / gas mark 4
1. Peel the potatoes and beetroot.
2. Slice with a mandolin, keeping the beetroot and potatoes separate
3. Mix the cream, milk, garlic and the leaves from 4 sprigs of thyme. Season well.
4. Put a thin layer of the mixture in a 23cm gratin dish.
5. Put a layer of potato, followed by a layer of beetroot, seasoning each layer as you go.
6. Finish with a layer of beetroot (keep your neatest slices for the presentation on the top!)
7. Pour the remaining cream mixture over the top, and press down the vegetables with your hands.
8. Lay the remaining thyme on top.
9. Cook for 1 hour
10. Remove from the over and leave to settle for 10-15 minutes.

This really is worth cooking while the shops are full of fresh beetroot - when it's gone it's gone!