- 500g floury potato, cut into chunks
The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…
- 1 medium swede (weighing about 600g/1lb 5oz), cut into chunks
A member of the cabbage family, the swede is often confused with the turnip, though they look…
- 200g tub low-fat soft cheese with garlic and herbs
- 150ml vegetable stock
- 4 tsp cornflour, blended with 2 tbsp cold water
- 650g skinless, boneless cod, cut into large chunks
A popular mild-flavoured saltwater fish mainly found in the Pacific and Atlantic oceans. Cod…
- 100g cooked peeled prawn
There are thousands of different species of prawn, but tiger, king and North Atlantic are the…
- 1 tsp chopped fresh parsley
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
Cook the potatoes and swede in boiling water until tender (about 20 minutes).
Preheat the oven to 190C/gas 5/fan 170C.While the potatoes and swede cook, put the soft cheese and stock into a large saucepan and heat gently, stirring with a wooden spoon, until blended and smooth. Now add the blended cornflour and cook until thick.
Stir the fish into the sauce with the prawns and parsley. Season with some pepper.
Tip the mixture into a 1.5 litre/2¾ pint baking dish. Drain the potatoes and swede, mash them well and season with black pepper. Spoon the mash over the fish to cover it completely. Bake for 25-30 minutes until piping hot, then transfer to a hot grill for a few minutes to brown the top. Serve with frozen peas or sweetcorn.
Making it specialMake a really special version by using salmon instead of cod and frozen seafood cocktail instead of the prawns.
Making it budgetFor an economical version, add frozen peas and sliced mushrooms to the sauce instead of the prawns.