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Ingredients200 g alliums (shallots, onions, leeks)400 g green veg (courgettes, peas)2 kg mixed veg/root veg (potato, car...
12/17/2021

Ingredients
200 g alliums (shallots, onions, leeks)
400 g green veg (courgettes, peas)
2 kg mixed veg/root veg (potato, carrot and butternut squash)
30 ml olive oil
400 g leafy greens (spinach, kale)
2 litres white base sauce
1 kg mixed fish (salmon, cod, haddock, po***ck) , skin off, scaled & pin-boned, from sustainable sources

Method
Recipe kindly shared by the Tesco Community Cookery School with Jamie Oliver. The recipe has been written to be flexible and scalable up to 50 portions. Note: all veg weights are for trimmed, prepped vegetables.
Preheat the oven to 180°C/350°F/gas 4.
Peel (or trim) the alliums, then roughly chop. Roughly chop the green veg (if needed). Peel and grate the root veg.
Place a large pan big enough to hold all the ingredients on a medium heat with the oil.
Add the alliums and cook for 5 minutes, or until softened. Add the green veg, cook for 5 minutes more, then tip in the leafy greens and leave to wilt for a further 5 minutes.
Pour in the white base sauce, reduce the heat and simmer for 10 minutes, stirring occasionally. Season to taste.
Roughly chop the fish into 2.5cm chunks and stir it through the sauce.
Transfer to a deep oven tray (40cm x 60cm), smoothing it out into the corners.
Scatter the grated root veg over the pie mixture.
Bake in the oven for 40 minutes, or until golden and bubbling.

Ingredients1 kg potatoes400 g frozen peas1 lemon40 g unsalted butter2 carrots2 onionsolive oil500 ml semi-skimmed milk2 ...
12/17/2021

Ingredients
1 kg potatoes
400 g frozen peas
1 lemon
40 g unsalted butter
2 carrots
2 onions
olive oil
500 ml semi-skimmed milk
2 x 150 g frozen salmon fillets , sustainably sourced
2 x 100 g frozen white fish fillets , sustainably sourced
65 g plain flour
100 g frozen spinach
125 g frozen cooked peeled prawns , sustainably sourced
1 heaped teaspoon English mustard
40 g Cheddar cheese
sea salt
freshly ground black pepper

Method
Preheat the oven to 180ºC/350ºF/gas 4.
Peel the potatoes and cut into large even-sized chunks, then cook them in a large pan of boiling salted water for 15 minutes, or until soft, adding the peas for the last 2 minutes. Drain and mash well with a pinch of sea salt and freshly ground black pepper, the zest from the lemon and the butter. Set aside.
Peel and chop the carrots and onions, then fry them in a large ovenproof pan (roughly 30cm in diameter) with 1 tablespoon of oil over a medium heat for 15 minutes, or until softened but not coloured, stirring occasionally.
Meanwhile, heat the milk in a pan on a medium heat. Once simmering, add all the frozen fish fillets and cook for around 10 minutes, or until cooked through, then use a slotted spoon to transfer them to a plate, taking the pan off the heat.
Stir the flour into the carrots and onions, then gradually add the warm milk, a ladleful at a time, stirring continuously until you have a smooth sauce. Stir in the spinach until thawed and incorporated, then season to perfection.
Flake in the cooked fish fillets (carefully remove and discard any skin or bones), add the prawns and mustard, along with the juice of half the lemon, grate in the Cheddar, and stir gently to combine.
Top with the pea-spiked mash and smooth out, scuffing it up slightly with a fork to give it texture that will crisp up. Bake for 30-40 minutes, or until beautifully golden. Serve with a good old helping of baked beans (if you like). Delicious!

Ingredients900 g potatoessunflower oil , for deep-frying225 g white fish fillets , skin off, pin-boned, from sustainable...
12/17/2021

Ingredients
900 g potatoes
sunflower oil , for deep-frying
225 g white fish fillets , skin off, pin-boned, from sustainable sources
225 g plain flour , plus extra for dusting
285 ml cold beer
3 heaped teaspoons baking powder
MUSHY PEAS
a few sprigs of fresh mint
1 k**b of unsalted butter
4 handfuls of podded peas
½ a lemon

Method
Preheat the oven to 180°C/350°F/gas 4.
Peel and slice the potatoes into chips.
To make the mushy peas, pick and finely chop the mint leaves. Place the butter in a pan over a medium-low heat, add the peas and mint, pop the lid on and simmer gently for 10 minutes.
Add a squeeze of lemon juice and season to taste with sea salt and black pepper – you can either mush the peas up in a food processor, or mash them by hand until stodgy, thick and perfect for dipping your fish into. Keep them warm until needed.
Pour the sunflower oil into a deep fat fryer or a large sturdy pan and heat it to 190°C/375°F.
Mix ½ a teaspoon of salt and 1 teaspoon of pepper together, then use it to season the fish fillets on both sides – this will help to remove any excess water, making the fish really meaty.
Whisk the flour, beer and baking powder together until nice and shiny – the texture should be like semi-whipped double cream (i.e. it should stick to whatever you're coating).
Dust each fish fillet in a little of the extra flour, then dip into the batter and allow any excess to drip off. Holding one end, gently lower the fish into the oil one by one, working carefully so you don't get splashed – it will depend on the size of your fryer or pan how many fish you can cook at once.
Cook for 4 minutes, or until the fish is cooked through and the batter is golden and crisp, then remove to kitchen paper to drain.
Meanwhile, parboil the chips in boiling salted water for 4 to 5 minutes, or until softened but still retaining their shape, then drain and steam dry.
When the chips are nice and dry, fry in the oil that the fish were cooked in at 180°C/350°F until golden and crisp.
While the chips are frying, transfer the fish from the kitchen paper to a baking tray. Place in the oven for a few minutes to finish cooking – this way they will stay crisp while you finish off the chips.
When the chips are done, drain them on kitchen paper, season with salt, and serve with the fish and mushy peas. Other things to have on the table are some crunchy sweet pickled gherkins, some pickled onions (if your other half isn't around!) – and pickled chillies are good, too. Then you want to douse it all with some cheap malt vinegar and nothing other than Heinz tomato ketchup.

Ingredients 2 x 120 g free-range skinless chicken breasts 2 thick slices of seeded wholemeal bread , (75g each) 1 clove ...
12/03/2021

Ingredients 2 x 120 g free-range skinless chicken breasts 2 thick slices of seeded wholemeal bread , (75g each) 1 clove of garlic 1 lemon 50 g rocket

Method Place the chicken breasts between two large sheets of greaseproof paper, and whack with the base of a large non-stick frying pan to flatten them to about 1cm thick. Tear the bread into a food processor, then peel, chop and add the garlic, and blitz into fairly fine crumbs. Pour the crumbs over the chicken, roughly pat on to each side, then re-cover with the paper and whack again, to hammer the crumbs into the chicken and flatten them further. Put the pan on a medium heat. Fry the crumbed chicken in 1 tablespoon of olive oil for 3 minutes on each side, or until crisp, golden and cooked through. Slice, plate up, season to perfection with sea salt and black pepper, sprinkle with lemon-dressed rocket, and serve with lemon wedges, for squeezing over.

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