- 3 eggs (at room temperature)
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- 50g butter, plus extra to serve
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 2 tbsp rapeseed oil, plus a drizzle
If you want a light alternative to other cooking oils, rapeseed is a great choice and has…
- 2 onions, chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 50g plain flour
- 600ml milk
One of the most widely used ingredients, milk is often referred to as a complete food. While cow…
- small bunch flat-leaf parsley
- 6 small cornichons (about 2 tbsp), rinsed and finely chopped
- 1 tbsp capers, rinsed and finely chopped
Capers are the small flower buds of the Capparis shrub, which grows in the Mediterranean. As…
- 1 lemon, zested and juiced
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- 800g floury potatoes, such as Maris Piper
- 600g skinless and boneless haddock, cut into chunks
A white-fleshed salt water fish often compared with cod in flavour and texture. Found on the…
- 1 tbsp malt vinegar
- 200g frozen peas
Boil the eggs for 7 mins, then plunge straight into cold water and set aside to cool.
Melt the butter in a large saucepan and add the oil and onions. Cook for 5 mins or until soft. Stir in the flour for 1 min to make a paste, then add the milk bit by bit, stirring as you go, to make a smooth sauce the consistency of double cream. Add the parsley, cornichons, capers and lemon juice, and season to taste.
Heat oven to 200C/180C fan/gas 6. Peel the potatoes, cut into chips, put in a pan of water. Bring to a simmer, cook for 2 mins, then drain – the potatoes should still hold their shape. Leave to steam-dry for 5 mins.
Spread half the sauce over the base of a large shallow casserole dish (ours was 30cm). Scatter the fish on top, peel and quarter the eggs, and add these too. Top with the remaining sauce. In a bowl, toss the chips with the vinegar, a drizzle of oil and some seasoning. Scatter over the pie and bake for 40 mins until the potatoes are golden.
Meanwhile, cook the peas in a pan of boiling water for 2-3 mins, then drain and mash lightly with a knob of butter and the lemon zest. Serve alongside the pie.