Ooh, Saucy fish Pie

Every time someone suggests fish pie to me, or says that's what we're having to eat, I die a little inside. And it's not that there's anything wrong with it, as such. In fact, it's a rather lovely dish. Comforting and rich, and a good way to get lots of fish into people who don't particularly like it.And yet yesterday I woke up with a burning desire, a craving for it. Perhaps Bee, who seems to have a liking of it that doesn't seem normal, has been whispering in my ear repeatedly as I sleep.It is really a very simple dish, and in its favour, you can make it ahead and heat it through for supper, as I did for the children. And, predictably, Noah liked it but tried to pick out the spinach and Maya said she hates prawns (the lunatic). Bee thought it was a bit too saucy and had too much spinach, whereas I, the least enthusiastic fish pie eater thought it delicious. But then I made it.You may squeal with delight at the thought of a fish pie and having made this, I feel a little less antipathy toward it. It's something comforting, tasty and healthy. Do as you will with it. More cod, fewer prawns, not so much spinach, extra scallops, a thicker sauce with a touch more cheese and flour. It's up to you, and that is the joy of cooking, we all like things certain ways and you can't please everyone.This recipe is a good one so I offer it to you to run with. You can even add hard boiled eggs to the mix if you like. And as far as the bonito and kombu go, that's up to you too, as is the golden, warming turmeric and citrussy coriander. But it's little things like that that can make a dish just a little above the ordinary. And actually, looking at the photo reminds me, there's a portion left in the fridge...Serves: 6Prep time: 30-40 minsCooking time: 45 minsIngredientsFor the top:4 medium potatoes such as Maris Piper, skin on, quartered100ml double cream50ml milk70g butterA grating of Parmesan for the topFor the filling:175g Queen scallops250g smoked haddock or cod, cut into chunks250g prawns100g spinachA small bunch of chives, finely slicedA grating of nutmeg1tsp ground turmeric2tsp ground corianderFor the sauce:30g butter30g flour300ml milk25g grated mild cheddarA sheet of kombu (seaweed)A pinch of bonito flakesMethodThe bonito and kombu are optional in this, it's just to give it that extra kick of the sea. But if you're going to use it, heat a little of the milk to just below the boil and pour over them both in a small bowl and leave to infuse while you make the mash.Cook the potatoes in salty, boiling water until soft, but not falling apart. Drain and leave to steam dry in the colander, otherwise, your mash will be to wet.Put the spinach in a heat-proof bowl and pour over some boiling water from the kettle. Stir a little then drain and rinse in cold water. Squeeze dry and chop well.Make the white sauce by melting the butter in a saucepan and mixing in the flour. Season well and gradually whisk in the milk, a little at a time, until you have a smooth white sauce. Add the bonito flakes and milk, leaving out the kombu and then stir in the cheese until melted.Put the fish and seafood in a bowl, add the chopped spinach, turmeric, coriander and the chives (keep back a little for the mash), season well and stir thoroughly. Pour in the white sauce and mix.Heat the butter, cream and milk in a small pan until the butter has melted then rice the potatoes into a bowl and discard the skins.  Add the butter mixture, season well and mix until smooth. Stir in the chives.Put the fish mix in an oven dish and top with the potato and any remaining chives. Give a twist of pepper and sprinkle over the parmesan and cook in a 180c oven for about 45 minutes, until the top is golden and bubbling. Garlic green beans are delicious on the side.

Things I like in the kitchen (part one)

Just as we've recovered from our trip to Legoland, it's time for the school summer fair. I found myself flipping burgers and sausages for four hours with Mike on a hot Saturday after volunteering to help. I'm sure there must have been some form of mind control involved, or perhaps he asked me when Maya was pulling my nose and Noah was falling off his scooter at speed. However it happened, he must have caught me at a weak moment.But now the meat sweats have calmed down, and I no longer smell like a forest fire and can face eating again it's been little but salads this week, or ham and egg on toast. Simple and quick things that don't require much thought or time.So in light of not a great deal going on in the kitchen for the past few days, here is a selection of things I find essential and interestingly useful from my bulging shelves.La isla bonito:dried and fermented smoked tuna is a surprisingly delicious addition to many seafood dishes and stocks. I particularly like to add it to the pasta when I'm making spaghetti alle vongole. And I occasionally just like smelling the jar for that strange almost fish food smell.We bought a yuzu:I'll often use this in dressings instead of lemon juice to give a slightly different citrus tang or in sorbets and lemon tarts.Yeast today, once more:Usually I make the weekly bread using my sourdough starter, but when I want a quicker loaf, pitta breads, ciabbattas or the like, I'll use this fresh yeast from Sweden (via Ocado or the internet). It's tangy, I much prefer fresh than the dried powdery stuff and I like the packaging.Tarragon with the wind:Not many days pass in this house without a salad and our house vinaigrette. Cider vinegar that has had a small bunch of tarragon steeping in it is key to this. Aniseed and apple flavours make this vinaigrette stand out.Fungi to be around:Dried porcini mushrooms, ground to a powder (or for that matter, dried mushrooms of most kinds) make an excellent seasoning for steak, or beef. I also add it to my mushroom pasta and many other dishes where I want that deep umami hit.Oil be seeing you, in all the old familiar places:I have a standard olive oil to cook with and I have a few special ones to dress with. Food that is, I don't need oil on hand when putting clothes on. Just spending a little more on a really good quality olive oil makes such a difference to finishing dishes or for making dressings or just to dip good bread in.Sitting on the dock of the Old Bay:First of all, I love the packaging. Second, no fish taco in this house is complete without Old Bay seasoning. Easy.Pepper the conversation:Japanese pepper is slightly fruity and lemony, so is great on seafood or with meringues and strawberries. I use it a lot when I want an extra kick without too much pepper flavourAil be seeing you, in all those old familiar faces:A house without garlic is a sad house.Cutting the mustard:Maille is my preferred brand of Dijon mustard. I use it in vinagrettes and it's a must(ard) with roast chicken.Chilli in here:I like chilli heat, we have a variety of hot chilli sauces on the shelves too. And one of my favourite uses for them is hot green chilli sliced onto scrambled eggs. Hot green chillies probably would improve most dishes in my opinion.Herb Salt:A mix of rosemary, thyme, sage and parsley, this salt will turn your morning fried eggs into delicious morning fried eggs. And there are plenty more uses for it than that too. Seasoning chicken skin before the bird goes in the oven, sprinkling over flaky white fish or seasoning, even curing salmon, this salt is just a little bit more than the usual. All you need is a spice grinder and it keeps for a long, long while.