Tesco Mixed Fish Pie

I added some prawns to the original recipe and it turned out well; just did half of this for 2 of us

3-4 medium Potatoes

400g Tesco Fish Pie Mix (Smoked Cod, Cod, Salmon)
100g Frozen Peas
120g Grated Cheese
80g Butter
8g (1 ¼ teaspoon) Salt
0.8g Pepper (¼ teaspoon) Ground Black Pepper
200mls Milk
8mls 1 1/2 Teaspoons Olive Oil (for greasing)


Method:
Pre heat oven to 180ºC/Fan 160ºC/Gas Mark 4
Place fish pie mix in a lightly greased dish.
Add milk
Peel the potatoes, put them in a pan and cover with water.
Add a pinch of salt and bring to the boil.
When the potatoes start to boil put the fish pie mix in the oven.
After 20 minutes take the fish pie mix out and take the potatoes off the hob.
Increase the heat of the oven to 220ºC / Fan 200ºC / Gas Mark 7
Pour the water off the potatoes and mash with butter, salt, pepper and the milk used for the fish pie mix.
Mix the frozen peas and mashed potato together with a fork.
Spread the mash over the fish pie mix and add the grated cheese to the top.
Put the dish in the oven and cook for 20 minutes or until the cheese has cooked to a golden brown.
Take out and serve.

Spaghetti tetrazzini

This is plenty for 4 people

200g thin spaghetti or linguine

2 boneless skinless chicken breasts or pre-coooked

1 lb button mushrooms, thickly sliced
1 medium onion, chopped
2 garlic cloves, minced
Salt and Pepper
Olive Oil

4 Tbsp unsalted butter
1/3 cup all-purpose flour
2 cups low sodium chicken broth
1 1/2 cups equal parts milk & heavy cream
2 tbsp fresh parsley, chopped, plus more to garnish
1 1/2 to 2 cups shredded mozzarella cheese

      1.   Preheat Oven to 350˚F. Cook pasta in a large pot of salted water until aldente according to package instructions then rinse to stop the cooking process, drain and set aside.

2.   In a large dutch oven pot or deep saute pan (if baking in a casserole dish), melt 1 Tbsp butter and 1 Tbsp oil over medium-high heat. Season chicken breasts with about ½ tsp salt and ¼ tsp pepper. Once oil is hot, saute chicken until golden brown on both sides and cooked through (about 4 min per side). Remove to cutting board to cool then cut into bite-sized pieces.

3.   In the same pot (no need to wash it), add 3 Tbsp oil then add sliced mushrooms and saute 2 min or until softened. Add diced onions and cook until onions are soft and golden, 5-7 min. Add minced garlic and sautee another 1-2 min. Remove to the cutting board with chicken.

4.   In the same pot, melt 4 Tbsp butter and whisk in ⅓ cup flour until lightly golden (1½ min). Add 2 cups chicken broth, ½ tsp salt, ¼ tsp pepper or season to taste and whisk until smooth. Add 1½ cups half and half and bring to a simmer.

5.   Return chicken, mushrooms, onions and pasta to the pot then season to taste with salt and pepper, sprinkle in chopped fresh parsley and stir to combine. Sprinkle the top generously with shredded mozzarella and bake at Gas 5 / Fan 160 for 20 min.

Shrimp Linguine

This makes enough for 2 people

100g linguine

8oz of cooked large shrimp or prawns

1/4 tsp paprika, or to taste

Salt and black pepper to taste

2 tbsp Butter

1 small onion

2 cloves of garlic, minced

Some diced tomatoes

⅓ cup white wine

1 cups heavy whipping cream

Milk to thin the sauce if required

⅓ cup shredded parmesan cheese (plus extra cheese for topping)

2 T. fresh parsley or 1 t. dried parsley

1.    Add pasta to a pot of boiling water with pinch salt and cook according to package instructions until al-dente. Drain without rinsing and set aside.

2.    While pasta is cooking, prepare the shrimp and sauce. Season shrimp with ½ tsp salt, ¼ tsp black pepper and ¼ tsp paprika. Please a large, non-stick pan over medium/high heat and add 1 Tbsp oil. Once oil is hot, add shrimp in a single layer and warm through. Remove to a separate dish to prevent overcooking.

3.    In the same hot pan, add 2 Tbsp butter with finely chopped onion and sauté until soft and golden (3-5 mins), stirring often. Add diced tomatoes and minced garlic and sauté another minute until fragrant. Stir in white wine and boil for 3 minutes.

4.    Stir in cream and milk, bring to a light boil then simmer 2 min. Sprinkle sauce with ⅓ cup parmesan cheese and stir just until creamy and smooth. Let it come just to a simmer without boiling then turn off the heat and season sauce with more salt, pepper and paprika to taste.

5.       Stir in the drained pasta and cooked shrimp, tossing until noodles are well coated in sauce. Serve in warm pasta bowls with a generous sprinkle of finely chopped parsley, more parmesan cheese and some freshly cracked black pepper.

Raspberry Cheesecake Mess

Tasty different version of Eton Mess - you need to put it together at max 30 minutes before eating as the meringue dissapears

For the coulis

150g raspberries

1 tbsp icing sugar

For the cream:

200g full-fat cream cheese

1 tsp vanilla extract

2 tbsp icing sugar

200ml double cream

To assemble

4 Broken Meringues nests

150g raspberries

4 ginger biscuits, crushed

1.   For the coulis, put the raspberries and icing sugar in a small saucepan with 2 tablespoons of water and cook on a medium heat for 5 minutes, stirring so they break up. Sieve, discarding the seeds, then leave to cool.

2.   Beat the cream cheese with the vanilla and icing sugar until soft and fluffy. In a separate bowl, whip the cream until thick, then fold into the cheese mixture.

3.   Crumble the meringues and layer in four large glasses with spoonfuls of the cream, raspberries, coulis and crushed biscuits. Serve.

Roast Potato and Bolonaise Bake

I made this for the two of us using fresh tomatoes instead of a tin and it turned out delicious. Original recipe used peppers but I substituted mushrooms.

For The Potatoes

2-3 Large Roasting Potatoes

Fry Light

Salt & Pepper (to taste)

60g Grated Cheese (optional)

For The Bolognese

200g Lean Mince

5 Mushrooms (chopped small)

1/2 Onion (diced)

1 Clove Garlic (minced)

Fry Light

1x Beef stock pot

1 Pint Boiling Water

1x Tin Cherry Tomatoes

1tbsp Tomato Puree

1tsp Mixed Herbs

Salt & Pepper (to taste)

Instructions

1.     Preheat your oven to 180 degrees.

2.     Chop the potatoes into cubes and boil for 6 minutes.

3.     Tip out onto a baking tray and spray with Fry Light, season with salt& pepper; shake to make sure they're evenly distributed, and bake for 30-40 minutes or until golden brown and crispy. Make sure to turn the potatoes half way through and check regularly towards the end.

4.     Meanwhile, fry the onions in a deep based frying pan along with Fry Light until they're soft and going golden.

5.     Add the garlic and stir.

6.     Add the mince and stir until browned.

7.     Add the chopped mushrooms and fry until these begin to soften.

8.     Mix the stock pot with half a pint of the water and add it to the mince. Simmer until the stock has thickened and then add the tin of tomatoes along with the rest of the boiling water.

9.     Season with the herbs and salt & pepper. Simmer for 30 minutes or until it begins to thicken up nicely.

10.    Add the tomato puree two minutes before the end and then remove from the heat.

11.    Pour the mince into your baking dish.

12.    Cover with the roasted potatoes, making sure they're spread evenly, and sprinkle on the cheese if you're using it.

13.    Bake for a further 10 minutes until the cheese is totally melted and has begun to get some colour on top.

14.   Serve with a crack of black pepper and some freshly steamed vegetables, or salad!