2 tablespoons cornflour
400 ml (14 fl oz) skimmed milk
50 g (2 oz) mature Cheddar cheese, grated
3 tablespoons chopped parsley
1 leek, thinly sliced
1 bay leaf
500 g (1 lb) mixed skinless fish fillets (such as salmon, cod and smoked haddock), diced
salt and pepper
20 g (4 oz) fresh breadcrumbs
325 g (11 oz) steamed peas
325 g (11 oz) steamed mangetout


1.Preheat the slow cooker if necessary. Place the cornfiour in a saucepan with a little of the milk and mix to a smooth paste.
2. Stir in the rest of the milk, then add the cheese, parsley, leek and bay leaf. Season to taste and bring to the boil, stirring until thickened.
3.Place the fish in the slow cooker pot. Pour over the hot leek sauce, cover and cook on low for 2-3 hours until the fish is cooked through.
4.Transfer the fish mixture to a shallow ovenproof dish, sprinkle the breadcrumbs and cheese over the top, then place under a preheated hot grill for 4-5 minutes until golden brown.
5.Serve immediately with the steamed peas and mangetout.
6.FOR FISH PIES, follow the recipe above, omitting the breadcrumb and cheese topping.
7.Cut 625 g (1¼ lb) potatoes into chunks and cook in a saucepan of lightly salted boiling water for 15 minutes or until tender.
8.Drain and mash with 4 tablespoons skimmed milk, then season and stir in 40 g (12 oz) grated mature Cheddar cheese. Divide the cooked fish mixture between 4 individual pie dishes, spoon over the mash, rough up the with a fork, then brush with 1 beaten egg.
9.Cook under a preheated medium grill until golden.

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