- 1 onion, finely chopped
- 1 leek sliced
- 1 carrot, diced
- 1 celery stick, diced
- 1 courgette, diced
- Grated rind lemon
- 350g/12oz skinless,
- boneless smoked cod or haddock, cubed
- 350g/12 oz skinless, boneless white fish, cubed
- 8 oz cooked, peeled prawns
- Chopped parsley and dill
- 4 tbsp butter
- 4 tbsp plain flour
- 1 tsp mustard
- 600 ml/1 pint milk
- 85 g/3 oz grated cheese (Gruyère is best)
- 675 g/1.5 lb potatoes, unpeeled
- 4 tbsp butter, melted
- 25 g/1 oz grated cheese (Gruyère)
- Salt & pepper
Make sauce in large pan – melt butter, add flour and mustard, stirring until smooth. Cook over low heat for 2 mins, then slowly beat in milk until smooth. Simmer 2 mins, then stir in cheese. Set aside, covered with cling film to prevent skin forming.
Boil potatoes for 15 mins – drain and set aside to cool.
Cook onion in oil for 5 mins, until softened, add other veg and cook for 10 mins. Stir in lemon rind.
Add veg, fish, prawns, parsley and dill to sauce and transfer to greased 3 pint dish.
Peel potatoes and grate coarsely, mix with melted butter, spread over fish mix and cover with grated cheese.
Cover loosely with foil and bake in preheated oven (200oC / Gas Mark 6) 30 mins. Remove foil and bake further 30 mins until golden. Serve immediately with selection of vegetables or salad.
Roll out pastry and line flan dish. Prick bottom with fork, line with foil or greaseproof and fill with baking beans. Place on heated baking tray in preheated oven (220oC / Gas 7) for about 15 mins, remove foil and beans for final 5 mins. Move from oven and reduce temperature to 180oC / Gas 4.
- 250 g/8 oz shortcrust pastry
- 15 g/½ oz butter
- ½ small onion, finely chopped
- 60 g/2 oz mushrooms, thinly sliced
- 60 g/2 oz baby spinach washed (or frozen)
- Salt & black pepper
- 200 ml/7 fl oz half-fat crème fraîche
- 2 large eggs
- 2 tbsp chopped parsley
- 90 g/3 oz cooked smoked chicken, sliced
- 30 g/1 oz Cheddar cheese, grated
- 18 cm/7 in flan dish
Melt butter in frying pan, add onion, cover and cook gently for 10-15 mins until soft. Remove lid, increase heat, add mushrooms and cook 1-2 mins. Add spinach, cook further min, season and leave to cool.
Mix crème fraîche, eggs and parsley in bowl and season.
Mix chicken with cooled onion mixture, spread over pastry base and top with grated cheese. Pour egg mixture over and bake 25-30 mins until golden brown and set.
Serve warm with favourite vegetables/salad or pasta.
Smoked chicken pasta.
Cook 400gm pasta shapes, reserve 1 cup of cooking water.
4 rashers of Derimon smoked bacon
400gm chestnut mushrooms
250gm crème fraiche
1 Derimon smoked chicken breast
2 tbsp parsley
Zest of a lemon
Fry the bacon ,add the mushrooms-cook until soft.
Add chopped chicken breast crème fraiche ,parsley and cooking water.
Heat through then add pasta and serve.
Griddled Waguy rump steak sandwich with Derimon oak smoked butter
|Griddled Waguy rump steak sandwich with Derimon oak smoked butter
(True Taste winner 2011)