The creamy sauce of leeks, fennel, peas, sweetcorn, spring onion, and dill is simply irresistible. Topped with delicately sliced potatoes and grated mature cheese, which, once baked, goes golden and crunchy. It’s the ultimate comfort food!
What do we love about our swish fish pie?
This dish is perfect for getting more fish into children’s diets! Both salmon & smoked haddock are great sources of protein, which is needed in the diet for growth & muscle repair. Haddock is a white fish, and a good source of iron.
Salmon is an oily fish high in long-chain omega-3 fatty acids, important for heart health, and a good source of vitamin D.
The cheese that tops this fish pie is a good source of protein and calcium, needed to help build strong bones & teeth.
- 50g butter
- a glug of cooking oil
- ½ white onion -diced
- ½ leek - diced
- 1 fennel - diced
- pinch of fennel seeds
- 2 garlic cloves - finely chopped
- 20g gluten free flour
- 1 litre whole milk
- 1 fish stock cube
- 10g dill - finely chopped
- 150ml double cream
- 100g sweetcorn
- 100g frozen peas
- 1 lemon - juiced
- 3 spring onions - shredded
- 1tbsp wholegrain mustard
Download the full swish fish pie recipe, here.
Our award winning pea and paneer curry is super, super tasty! It's perfect for vegetarians as it’s meat free but as it contains cheese, it’s not suitable for vegans or children with milk allergies. This is the first time that paneer has featured on our menu, and it really is a superb addition. It is very mild tasting and holds texture and flavour really well. Paneer is also high in protein and is classified as a ‘complete protein’, which means it holds all 9 essential amino acids. This dish is also packed with veg and lentils for vitamins and minerals.
Add the sunflower oil to a frying pan and heat to a medium temperature before adding the onions.
Once the onions are golden and soft, add the garlic, ginger, cumin, mild chilli powder, garam masala and mild curry powder. Stir well to coat the onions and toast the spices.
Add tomato puree, stir well, and cook for 3 minutes.
Add passata, coconut milk, water, red lentils, and stock. Mix well and simmer gently for 20-30 minutes until lentils are soft. Lentils are likely to stick to the bottom of the pan, so it should be stirred frequently.
Add paneer and peppers, spinach and peas and stir well. Simmer for a further 5-10 minutes and serve.
This recipe will approximately serve two adults and two children depending on age and appetite.