Fish pie is a universal comfort food, we've given it a Spanish twist and a domino effect potato topping. The saffron and chorizo add a real depth of flavour
- 850g floury potatoes, such as Maris Piper
- 500g cod fillet, skin and pin bones removed
- 650ml full-fat milk
- 6 bay leaves
- good pinch of saffron
- 1 tbsp olive oil, plus a drizzle
- 50g butter
- 1 large onion, halved and finely sliced
- 1 fennel, quartered and finely sliced
- 2 garlic cloves, crushed
- 200g chorizo ring, skin removed and sliced
- 50g plain flour
- small bunch parsley, chopped
- 200g king prawns, peeled
- green salad or veg, to serve
MethodTurn off the heat, leave the potatoes in the water for 1 min, then drain and leave to cool in a colander. The potatoes should still feel firm and hold their shape. Put the cod in a wide, deep pan and pour over the milk. Add 2 bay leaves and saffron and bring to a gentle simmer, cover with a lid, then lower the heat and cook for 2 mins. Turn off the heat and leave the fish in the pan to continue cooking for 5 mins more.
- 2 aubergines, sliced into 1cm rounds
- 6 tbsp olive oil, plus a drizzle for the prawns
- 140g raw prawn, deveined
- 140g cooking chorizo, cut into 1½ cm-2cm thick slices
- 400g can chickpea, drained and rinsed
- ½ red onion, finely sliced
- 100g baby spinach
- large handful parsley, chopped
- ½ garlic clove, crushed
- 2 tbsp olive oil
- juice and zest 1 lemon
- ¼ tsp ground cumin
- 2 tsp clear honey
- 2 small preserved lemons, flesh removed and rind thinly sliced
- Heat a griddle pan to medium. Brush the aubergine slices with oil, season and griddle on both sides until soft and lightly charred – you’ll need to do this in batches. Set aside and keep warm. (See below left for griddling tips.)
- While the aubergines are cooking, make the dressing. Mix the garlic with a good pinch of salt to form a paste. Gradually stir in the olive oil and lemon juice, followed by the zest, cumin, honey, preserved lemons and seasoning.
- Wipe out the griddle pan and toss the prawns with a little oil and seasoning. Griddle for 1-2 mins each side until cooked through, then transfer to a plate. Add the chorizo slices to the pan and cook for 3-4 mins each side, or until they start to release their oil and become crispy.
- In a large bowl, combine the chickpeas, onion, spinach and most of the parsley. Add the aubergines, prawns and chorizo, pour over the dressing and gently toss everything together. Pile onto a serving platter and scatter over the remaining parsley. Serve straight away.
- 175g cooking chorizo, skin removed, cut into chunks
- 50g slightly stale breadcrumb
- 25g blanched almond, toasted and roughly chopped
- zest ½ lemon
- 1½ tbsp olive oil, plus extra for greasing
- 6 boneless, skinless sustainable cod fillets (about 175g each)
- 6 tbsp good-quality mayonnaise
- ½ garlic clove, crushed
- 2 tsp lemon juice
- Tip the chorizo into a frying pan and cook over a medium heat until it releases its oil and becomes crisp in places. Meanwhile, make the aïoli: stir together the ingredients with some seasoning, then chill.
- Put the chorizo and its oil in a food processor and pulse until broken into small chunks. Add the breadcrumbs, almonds, lemon zest, seasoning and half the olive oil, then blitz to a crumb.
- Heat oven to 200C/180C fan/gas 6. Put the cod fillets on a lightly greased baking tray, then brush with the remaining oil. Heap the crumbs onto the fish and pat down so that the fillets are well covered. Let them firm up in the fridge for at least 20 mins.
- When you’re ready to cook, pop the fish in the oven for 10-15 mins, depending on the thickness of your fillets, until the flesh has turned opaque and the chorizo crumb is golden.
- 300g raw peeled king prawn
- 1½ tbsp Jamaican jerk paste
- 400g can black bean, drained and rinsed
- 1 large mango, stoned, peeled and diced
- ½ red onion, sliced
- ½ cucumber, chopped
- bunch coriander, leaves roughly chopped
- 8 taco shells
- ½ tbsp vegetable oil
- 2 Little Gem lettuces, shredded
- 165ml can coconut milk
- zest and juice 1 lime
- 2 pinches of sugar
- Stir the prawns and jerk paste together in a bowl and set aside. Mix together the dressing ingredients.
- Tip the beans into a bowl along with the mango, onion, cucumber, most of the coriander, the dressing and some seasoning. Warm the taco shells following pack instructions.
- Heat the oil in a large frying pan, add the prawns and cook for 2-3 mins or until cooked through.
- To build the tacos, start with a handful of lettuce, followed by the bean salad, then top with the prawns. Sprinkle over the remaining coriander and serve.