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Light smoked haddock fish pie recipe
 This healthier fish pie recipe has added texture from golden sliced potatoes layered on top. Each serving provides 400kcal, 35g protein, 47g carbohydrate (of which 6g sugars), 7g fat (of which 2.5g saturates), 5.5g fibre and 1.4g salt. 1 tbsp olive oil1 leek, sliced30g/1oz flour300ml/½ pint milk 125g/4½oz prawns, cooked and peeled salt and freshly ground black pepper 4 x 110g/4oz smoked haddock fillets 3 large potatoes, peeled, par-boiled and sliced 1 tbsp olive oil 1 leek, sliced 30g/1oz flour 300ml/½ pint milk 125g/4½oz prawns, cooked and peeled salt and freshly ground black pepper 4 x 110g/4oz smoked haddock fillets 3 large potatoes, peeled, par-boiled and sliced Method Pre-heat oven to 200C/400F/Gas 6.Heat the oil in a pan over a medium heat. Add the leeks and fry for 2-3 minutes, until soft. Add the flour, stir well and cook for 1-2 minutes. Remove the pan from the heat and gradually stir in the milk. Return to the heat and cook, stirring well, until the sauce has thickened. Simmer gently for five minutes.Stir in the prawns and season with salt and pepper.Place half the sauce into a pie dish. Place the haddock fillets on top, then spoon over the remaining sauce.Top with the sliced potatoes and season with some more freshly ground black pepper.Place the dish on a baking sheet and bake for 35-40 minutes, until the potatoes are golden and the fish is completely cooked through. Pre-heat oven to 200C/400F/Gas 6. Pre-heat oven to 200C/400F/Gas 6. Heat the oil in a pan over a medium heat. Add the leeks and fry for 2-3 minutes, until soft. Heat the oil in a pan over a medium heat. Add the leeks and fry for 2-3 minutes, until soft. Add the flour, stir well and cook for 1-2 minutes. Add the flour, stir well and cook for 1-2 minutes. Remove the pan from the heat and gradually stir in the milk. Return to the heat and cook, stirring well, until the sauce has thickened. Simmer gently for five minutes. Remove the pan from the heat and gradually stir in the milk. Return to the heat and cook, stirring well, until the sauce has thickened. Simmer gently for five minutes. Stir in the prawns and season with salt and pepper. Stir in the prawns and season with salt and pepper. Place half the sauce into a pie dish. Place the haddock fillets on top, then spoon over the remaining sauce. Place half the sauce into a pie dish. Place the haddock fillets on top, then spoon over the remaining sauce. Top with the sliced potatoes and season with some more freshly ground black pepper. Top with the sliced potatoes and season with some more freshly ground black pepper. Place the dish on a baking sheet and bake for 35-40 minutes, until the potatoes are golden and the fish is completely cooked through. Place the dish on a baking sheet and bake for 35-40 minutes, until the potatoes are golden and the fish is completely cooked through.
Fish pie with cheese pastry crust recipe
 1 shallot, peeled and choppedolive oil110ml/4fl oz fish stock110ml/4fl oz double creamsalt and freshly ground black pepper300g/10½oz ready-to-roll puff pastry 700g/1½lb fish, cut into chunks (salmon, cod, haddock or mixture)110g/4oz mushrooms, sliced 3 tbsp chives, chopped4 slices Emmenthal cheese2 tbsp grain mustard1 egg, beaten 1 shallot, peeled and chopped olive oil 110ml/4fl oz fish stock 110ml/4fl oz double cream salt and freshly ground black pepper 300g/10½oz ready-to-roll puff pastry 700g/1½lb fish, cut into chunks (salmon, cod, haddock or mixture) 110g/4oz mushrooms, sliced 3 tbsp chives, chopped 4 slices Emmenthal cheese 2 tbsp grain mustard 1 egg, beaten Method Preheat the oven to 200C/400F/Gas 6.Sauté the shallot in a little olive oil. After a few minutes add the fish stock and cream and bring to the boil. Season and leave to one side.Roll out the pastry to twice the size of the ovenproof dish.Place the fish, mushrooms and chives in the dish. Season and cover with the sauce. Spread half of the pastry with the mustard and cheese. Fold the other half over the top, sandwiching the mustard and cheese in the middle. Top the pie with the pastry, crimp the edges and then egg wash.Bake for 25-30 minutes. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Sauté the shallot in a little olive oil. After a few minutes add the fish stock and cream and bring to the boil. Season and leave to one side. Sauté the shallot in a little olive oil. After a few minutes add the fish stock and cream and bring to the boil. Season and leave to one side. Roll out the pastry to twice the size of the ovenproof dish. Roll out the pastry to twice the size of the ovenproof dish. Place the fish, mushrooms and chives in the dish. Season and cover with the sauce. Place the fish, mushrooms and chives in the dish. Season and cover with the sauce. Spread half of the pastry with the mustard and cheese. Fold the other half over the top, sandwiching the mustard and cheese in the middle. Spread half of the pastry with the mustard and cheese. Fold the other half over the top, sandwiching the mustard and cheese in the middle. Top the pie with the pastry, crimp the edges and then egg wash. Top the pie with the pastry, crimp the edges and then egg wash. Bake for 25-30 minutes. Bake for 25-30 minutes.
Tiny toad in the hole recipe
 Home alone? This recipe for one can be whipped up in minutes. Serve with mash and green beans for an indulgent supper. vegetable oil, for greasing1 free-range egg100ml/3½fl oz milk50g/2oz plain flour1 tsp wholegrain mustard2 chipolata sausages4 cherry tomatoes vegetable oil, for greasing 1 free-range egg 100ml/3½fl oz milk 50g/2oz plain flour 1 tsp wholegrain mustard 2 chipolata sausages 4 cherry tomatoes Method Preheat the oven to 200C/400F/Gas 6. Grease a small ovenproof dish.Whisk the egg in a bowl, then whisk in the milk. Put the flour in a separate bowl, then slowly whisk in the egg mixture. Whisk in the mustard.Put the sausges and tomatoes into the dish and pour over the batter.Bake in the oven for 15-20 minutes, or until the batter is puffed up and golden-brown. Preheat the oven to 200C/400F/Gas 6. Grease a small ovenproof dish. Preheat the oven to 200C/400F/Gas 6. Grease a small ovenproof dish. Whisk the egg in a bowl, then whisk in the milk. Whisk the egg in a bowl, then whisk in the milk. Put the flour in a separate bowl, then slowly whisk in the egg mixture. Whisk in the mustard. Put the flour in a separate bowl, then slowly whisk in the egg mixture. Whisk in the mustard. Put the sausges and tomatoes into the dish and pour over the batter. Put the sausges and tomatoes into the dish and pour over the batter. Bake in the oven for 15-20 minutes, or until the batter is puffed up and golden-brown. Bake in the oven for 15-20 minutes, or until the batter is puffed up and golden-brown.
Leftover turkey pasta with bacon, peas and cream recipe
 If you haven't the energy to transform your leftover turkey into a fancy pie or Chelsea buns, we're with you. 3 thick rashers streaky bacon or pancetta, diced smallolive oil1 medium onion, chopped1 clove garlic, choppedleftover turkey, chopped fairly small200g/7oz fresh or frozen peas2-3 tbsp double creamsalt and pepper 3 thick rashers streaky bacon or pancetta, diced small olive oil 1 medium onion, chopped 1 clove garlic, chopped leftover turkey, chopped fairly small 200g/7oz fresh or frozen peas 2-3 tbsp double cream salt and pepper 200-300g tagliatelle, cooked according to packet instructionsfresh Parmesan 200-300g tagliatelle, cooked according to packet instructions fresh Parmesan Method In a heavy frying pan fry the bacon or pancetta until just crispy. Turn the heat down, then add the onions and garlic and cook gently until soft but not coloured.Add the peas and a splash of water and allow to bubble for a couple of minutes. When the pan is almost dry again add the turkey and heat through.Add the cream and season well with salt and black pepper. Allow to bubble until the cream has reduced a little and the sauce has a nice coating consistency.Serve tossed with the cooked tagliatelle, with plenty of fresh grated Parmesan on the table. In a heavy frying pan fry the bacon or pancetta until just crispy. Turn the heat down, then add the onions and garlic and cook gently until soft but not coloured. In a heavy frying pan fry the bacon or pancetta until just crispy. Turn the heat down, then add the onions and garlic and cook gently until soft but not coloured. Add the peas and a splash of water and allow to bubble for a couple of minutes. When the pan is almost dry again add the turkey and heat through. Add the peas and a splash of water and allow to bubble for a couple of minutes. When the pan is almost dry again add the turkey and heat through. Add the cream and season well with salt and black pepper. Allow to bubble until the cream has reduced a little and the sauce has a nice coating consistency. Add the cream and season well with salt and black pepper. Allow to bubble until the cream has reduced a little and the sauce has a nice coating consistency. Serve tossed with the cooked tagliatelle, with plenty of fresh grated Parmesan on the table. Serve tossed with the cooked tagliatelle, with plenty of fresh grated Parmesan on the table.
Vegan broccoli pesto recipe
 A speedy broccoli pesto with a twist. half broccoli, cut into floretssmall handful fresh basil leaveshalf lemon, zest and juice3 tbsp extra virgin olive oil2 tbsp nutritional yeast2 pinches salt and freshly ground black pepper half broccoli, cut into florets small handful fresh basil leaves half lemon, zest and juice 3 tbsp extra virgin olive oil 2 tbsp nutritional yeast 2 pinches salt and freshly ground black pepper Method To make the pesto, blanch the broccoli by steaming for 4 minutes until bright green, and then immerse in iced water to stop the broccoli from cooking.Using a small blender or hand-held blender, add the broccoli and remaining ingredients, and blend for about 10-15 seconds, until you get creamy sauce with a little texture.Add this pesto sauce into hot pasta and serve immediately or smother it on warm toast. To make the pesto, blanch the broccoli by steaming for 4 minutes until bright green, and then immerse in iced water to stop the broccoli from cooking. To make the pesto, blanch the broccoli by steaming for 4 minutes until bright green, and then immerse in iced water to stop the broccoli from cooking. Using a small blender or hand-held blender, add the broccoli and remaining ingredients, and blend for about 10-15 seconds, until you get creamy sauce with a little texture. Using a small blender or hand-held blender, add the broccoli and remaining ingredients, and blend for about 10-15 seconds, until you get creamy sauce with a little texture. Add this pesto sauce into hot pasta and serve immediately or smother it on warm toast. Add this pesto sauce into hot pasta and serve immediately or smother it on warm toast.
Tomato ragù recipe
 A basic tomato sauce that can used with pasta, meatballs, or on grilled chicken or lamb. 1 x 800g tin plum tomatoes (or 2 x 400g tins)2 celery sticks2 carrots2 onions1 bay leaf (dried is fine)handful of basil leaves (optional)1 glass of water2 tbsp tomato purée2 tbsp olive oilsalt and freshly ground black pepper 1 x 800g tin plum tomatoes (or 2 x 400g tins) 2 celery sticks 2 carrots 2 onions 1 bay leaf (dried is fine) handful of basil leaves (optional) 1 glass of water 2 tbsp tomato purée 2 tbsp olive oil salt and freshly ground black pepper Method Finely chop the celery, carrots and onions, fry them gently in a large tall pan in olive oil until softened and golden-brown.Add the tomatoes, basil, bay leaf, tomato purée, water, salt and freshly ground black pepper. Mix well, cover with a lid and allow to simmer on a low heat for approximately 30 minutes. (Make sure you stir occasionally). You can blend this sauce with a handheld stick blender (removing the bay leaf first!) or leave it chunky. Finely chop the celery, carrots and onions, fry them gently in a large tall pan in olive oil until softened and golden-brown. Finely chop the celery, carrots and onions, fry them gently in a large tall pan in olive oil until softened and golden-brown. Add the tomatoes, basil, bay leaf, tomato purée, water, salt and freshly ground black pepper. Add the tomatoes, basil, bay leaf, tomato purée, water, salt and freshly ground black pepper. Mix well, cover with a lid and allow to simmer on a low heat for approximately 30 minutes. (Make sure you stir occasionally). You can blend this sauce with a handheld stick blender (removing the bay leaf first!) or leave it chunky. Mix well, cover with a lid and allow to simmer on a low heat for approximately 30 minutes. (Make sure you stir occasionally). You can blend this sauce with a handheld stick blender (removing the bay leaf first!) or leave it chunky. Recipe tips This ragu is great for freezing.
Chicken with ratatouille bake recipe
 Tinned ratatouille is quick, easy and low in calories. But you can, of course, use homemade ratatouille in this recipe too. Each serving provides 301 kcal, 29.5g protein, 22g carbohydrate (of which 7g sugars), 10g fat (of which 2.5g saturates), 5g fibre and 1.4g salt. 200g/7oz tinned ratatouille 80g/3oz cooked roast chicken breast, skin removed, roughly chopped15g/½oz fresh breadcrumbs 1 level tsp finely grated Parmesan 200g/7oz tinned ratatouille 80g/3oz cooked roast chicken breast, skin removed, roughly chopped 15g/½oz fresh breadcrumbs 1 level tsp finely grated Parmesan Method Preheat a grill to medium–hot.Put the ratatouille in a small saucepan over a medium heat. Add the chicken and cook until bubbling and the chicken is hot through. Transfer to a small ovenproof dish. Mix the breadcrumbs and Parmesan together and sprinkle over the chicken ratatouille. Grill until brown. Serve. Preheat a grill to medium–hot. Preheat a grill to medium–hot. Put the ratatouille in a small saucepan over a medium heat. Add the chicken and cook until bubbling and the chicken is hot through. Transfer to a small ovenproof dish. Put the ratatouille in a small saucepan over a medium heat. Add the chicken and cook until bubbling and the chicken is hot through. Transfer to a small ovenproof dish. Mix the breadcrumbs and Parmesan together and sprinkle over the chicken ratatouille. Grill until brown. Serve. Mix the breadcrumbs and Parmesan together and sprinkle over the chicken ratatouille. Grill until brown. Serve. Recipe tips To bring this dish up to 400 kcal, increase the quantity of chicken to 145g/5oz. You can keep a bag of ready-made breadcrumbs in your freezer and take out a small amount when needed.
Spicy tortilla nests recipe
 Use up leftover cooked mince in this fun kids' recipe. It makes a great little starter or snack. olive oil, for greasing1 large flour tortilla2 tbsp cooked beef mince2 tbsp cooked kidney beans2 tbsp tinned ratatouille½ tsp paprika15g/½ oz mature cheddar, grated olive oil, for greasing 1 large flour tortilla 2 tbsp cooked beef mince 2 tbsp cooked kidney beans 2 tbsp tinned ratatouille ½ tsp paprika 15g/½ oz mature cheddar, grated Method Preheat the oven at 180C/350F/Gas 4. Grease four holes of a muffin tray.Cut the tortilla wrap into four, then press a quarter of the wrap into each muffin hole.Mix the mince, kidney beans, ratatouille and paprika together in a bowl. Divide the mixture between the muffin holes. Sprinkle over the cheese.Bake in the oven for 15 minutes. Preheat the oven at 180C/350F/Gas 4. Grease four holes of a muffin tray. Preheat the oven at 180C/350F/Gas 4. Grease four holes of a muffin tray. Cut the tortilla wrap into four, then press a quarter of the wrap into each muffin hole. Cut the tortilla wrap into four, then press a quarter of the wrap into each muffin hole. Mix the mince, kidney beans, ratatouille and paprika together in a bowl. Divide the mixture between the muffin holes. Sprinkle over the cheese. Mix the mince, kidney beans, ratatouille and paprika together in a bowl. Divide the mixture between the muffin holes. Sprinkle over the cheese. Bake in the oven for 15 minutes. Bake in the oven for 15 minutes.
Quick tomato chutney recipe
 James Martin's easy tomato chutney is a cinch to whip up for sandwiches or a cheeseboard. It only takes a few minutes and makes enough for one meal. 1 tbsp olive oil½ shallot, chopped1½ medium-large tomatoes, chopped1 garlic clove, crushed1 tbsp balsamic vinegar1 tsp brown sugar 1 tbsp olive oil ½ shallot, chopped 1½ medium-large tomatoes, chopped 1 garlic clove, crushed 1 tbsp balsamic vinegar 1 tsp brown sugar Method Heat the oil in a small pan over a medium heat. Add the shallots, tomatoes and garlic and cook for 5–8 minutes or until softened. Add the vinegar and sugar and cook for a further 3–5 minutes, or until the chutney has caramelised slightly. Serve immediately. Heat the oil in a small pan over a medium heat. Heat the oil in a small pan over a medium heat. Add the shallots, tomatoes and garlic and cook for 5–8 minutes or until softened. Add the shallots, tomatoes and garlic and cook for 5–8 minutes or until softened. Add the vinegar and sugar and cook for a further 3–5 minutes, or until the chutney has caramelised slightly. Serve immediately. Add the vinegar and sugar and cook for a further 3–5 minutes, or until the chutney has caramelised slightly. Serve immediately.
Traditional green tomato chutney recipe
 Use up green tomatoes from your garden with this tangy and sweet chutney recipe. 175g/6oz light brown sugar150ml/5fl oz white wine vinegar1 shallot, peeled, finely chopped1 garlic clove, peeled, finely chopped2cm/¾in piece fresh root ginger, peeled, finely grated1 red chilli, finely chopped125g/4½oz sultanas600g/1lb 5oz green tomatoes, quartered 175g/6oz light brown sugar 150ml/5fl oz white wine vinegar 1 shallot, peeled, finely chopped 1 garlic clove, peeled, finely chopped 2cm/¾in piece fresh root ginger, peeled, finely grated 1 red chilli, finely chopped 125g/4½oz sultanas 600g/1lb 5oz green tomatoes, quartered Method Heat the sugar in a frying pan until the sugar melts and caramelises.Add the white wine vinegar, shallot, garlic, ginger, chilli, sultanas and green tomatoes and bring the mixture to the boil. Reduce the heat and simmer for 1 hour, or until the chutney has thickened and you can draw a wooden spoon across the base of the pan so that it leaves a channel behind it that does not immediately fill with liquid.Spoon the chutney into sterilised jars. Heat the sugar in a frying pan until the sugar melts and caramelises. Heat the sugar in a frying pan until the sugar melts and caramelises. Add the white wine vinegar, shallot, garlic, ginger, chilli, sultanas and green tomatoes and bring the mixture to the boil. Reduce the heat and simmer for 1 hour, or until the chutney has thickened and you can draw a wooden spoon across the base of the pan so that it leaves a channel behind it that does not immediately fill with liquid. Add the white wine vinegar, shallot, garlic, ginger, chilli, sultanas and green tomatoes and bring the mixture to the boil. Reduce the heat and simmer for 1 hour, or until the chutney has thickened and you can draw a wooden spoon across the base of the pan so that it leaves a channel behind it that does not immediately fill with liquid. Spoon the chutney into sterilised jars. Spoon the chutney into sterilised jars.
Romesco sauce recipe
 This is a super simple romesco sauce, loaded with peppers and paprika that works beautifully in this romesco chicken one-pot stew. It also works well as a spread or dip. Ingredients 1 tbsp olive oil 1 slice stale white bread, torn into rough 2cm/1in pieces50g/1¾oz almonds 1 garlic clove, sliced100g/3½oz roasted red peppers, from a jar, drained½ tbsp smoked paprika2¬3 tbsp sherry vinegar100ml/3½fl oz extra virgin olive oilpinch salt 1 tbsp olive oil 1 slice stale white bread, torn into rough 2cm/1in pieces 50g/1¾oz almonds 1 garlic clove, sliced 100g/3½oz roasted red peppers, from a jar, drained ½ tbsp smoked paprika 2¬3 tbsp sherry vinegar 100ml/3½fl oz extra virgin olive oil pinch salt Method Heat the olive oil in a frying pan and fry bread pieces, almonds, and garlic until golden. Add to a blender with the roasted red peppers, paprika, sherry vinegar, olive oil and salt and blend until smooth. Heat the olive oil in a frying pan and fry bread pieces, almonds, and garlic until golden. Heat the olive oil in a frying pan and fry bread pieces, almonds, and garlic until golden. Add to a blender with the roasted red peppers, paprika, sherry vinegar, olive oil and salt and blend until smooth. Add to a blender with the roasted red peppers, paprika, sherry vinegar, olive oil and salt and blend until smooth. Related recipes
Quick tomato soup recipe
 A quick tomato soup with sweetcorn. An easy lunch you can whip up in no time. 2 cloves garlic, crushed 1 large onion, finely chopped olive oil 1 tsp powdered cumin 2 tins(400g/14oz) chopped tomatoes 340g/12oz sweetcorn kernels, tinned or frozen 1L/1 ¾pt vegetable or chicken stock 2 tbsp tomato purée fresh basil or coriander leaves salt and black pepper 2 cloves garlic, crushed 1 large onion, finely chopped olive oil 1 tsp powdered cumin 2 tins(400g/14oz) chopped tomatoes 340g/12oz sweetcorn kernels, tinned or frozen 1L/1 ¾pt vegetable or chicken stock 2 tbsp tomato purée fresh basil or coriander leaves salt and black pepper Method Sweat the garlic and onion in olive oil until soft and translucent. Add the cumin and cook for a minute or so before adding the tomatoes, sweetcorn, stock and tomato purée. Bring to the boil, then turn down the heat and allow to simmer for 15-20 minutes.The soup is good just as it is, rustic and chunky. If you prefer a smoother soup, just blend half of the mixture. Scatter with fresh herbs and serve with a drizzle of olive oil. Season well. Sweat the garlic and onion in olive oil until soft and translucent. Add the cumin and cook for a minute or so before adding the tomatoes, sweetcorn, stock and tomato purée. Bring to the boil, then turn down the heat and allow to simmer for 15-20 minutes. Sweat the garlic and onion in olive oil until soft and translucent. Add the cumin and cook for a minute or so before adding the tomatoes, sweetcorn, stock and tomato purée. Bring to the boil, then turn down the heat and allow to simmer for 15-20 minutes. The soup is good just as it is, rustic and chunky. If you prefer a smoother soup, just blend half of the mixture. Scatter with fresh herbs and serve with a drizzle of olive oil. Season well. The soup is good just as it is, rustic and chunky. If you prefer a smoother soup, just blend half of the mixture. Scatter with fresh herbs and serve with a drizzle of olive oil. Season well.