Cod pie with butter bean root mash

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Peel one medium sweet potato, 2 new potatoes and a 1” round of turnip and dice into small pieces.

Peel 1 medium onion and 3 garlic cloves. Chop the rough bits off and slice.

Place all veg into a large saucepan.

Cover with water to completely submerge. Add a lid and turn the heat to high. Bring to boil. Remove lid and boil for 20 minutes until the veg is soft then drain the water from the pan. (A steamer can be used for 15 minutes cooking time).

Drain the thick liquid from a 454g tin of butter beans and rinse the beans with running water.

Add the butter beans, 3 tbsp olive oil and half tsp salt to the root mix. Place all ingredients into a blender or use a hand blender or potato masher until smooth. If the mix is too dry, add a dollop of butter, cream or a splash of veg / chicken stock.

Top and tail 3 stringless beans, rinse and cut in half lengthways, then cut into 3 pieces and put evenly into a 9” baking dish. Spread the butter bean / mash evenly into the dish and use a fork to run lines over the top.

Skin 2 fresh cod (plain or smoked) fish fillets or ask the fishmonger to do this for you and cut the fish into one inch cubes then place evenly over the mash. Dot with 50g butter cut into small pieces. Sprinkle 1 tbsp dried dill evenly over the fish.

Roughly tear half an Italien full fat mozarella ball and dot over the fish. Sprinkle over freshly ground black pepper.

Bake for 20 minutes in a 180 fan / 200C oven.

Serves 2.

If you serve 1 the remainder of the pie can be use next day for an instant soup by adding 1 cup of chicken or vegetable stock heated through for 10 minutes on medium heat.

OR
Fish cakes with minted mushy peas

Heat 2tbsp oil in a frying pan on high heat.

Measure 2 tbsp plain flour onto a plate. Shape the fish mash mix into even sized rounds to make fish cakes.

Dip each cake into the flour to coat on one side and when the oil is hot fry the fish cakes for 4 minutes in the middle of the pan.  

Reduce the heat to medium / high and open a 300g can of mushy peas.

Spoon the top of the fish cakes with the remainder of the flour and carefully turn the cakes. Spoon the mushy peas around the fish cakes and flatten out. Sprinkle on 1 tsp dried mint onto the mushy peas.

Drizzle a dash of tabasco sauce on each fish cake and fry for another 4 minutes maintaining the medium heat for delicious. Serve together. Makes a snack for 2 or meal for 1.
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Italian-style stuffed aubergines

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