An even faster fish pie

This is faster still!

Serves 4

500g cod loin – or mixed fish to suit

bake for 15 minutes, drain off any excess

liquor, set aside to cool

Alfredo Sauce as per the recipe given

in “The sauce that floats your boat”

3p topping – mix together

100g Panko crumbs, 50g Parmesan and a generous

sprinkle of Parsley

Preheat your oven 180fan/200c/Gas 6. Bake for 20 minutes until golden brown.

P.s. Whilst we're on the subject of planning now could be a great time to check your store cupboard for staples, essentials – call them what you will. Everyone has a different idea of what forms a store cupboard. You may not think, as an example, that Panko crumbs would be on your list. You may like to revise it since I've found them to be a lifesaver as a savoury crumble topping mixed with grated cheese of your choice for all manner of speedy suppers.

If however you really feel the need to come home from a hard day and begin peeling a pan of potatoes or cooking pasta – there's the washing up for a start, even if you do have a magic box (dishwasher to the uninitiated) then knock yourself out. I'll take the 3p method above any time!

There's only one thing wrong with fish …

it's boring!

Fish pie is great comfort food but it's a faff to prep which is where the “whilst I'm at it” principle comes into its own.

Here's my :

Fast and fancy fish pie

Serves 4 generous portions

2 large baking potatoes – stab carefully with a

paring knife, wrap in foil and bake for 1 hour at

180fan/200c/Gas 6

Set aside to cool then slice thinly – skin on or

off – personal choice

already cooked and ready in the fridge

Whilst your potatoes are baking wrap 500g of fresh

fish in foil and bake for the last 15 minutes of your

potato baking time – use a timer!

Set the fish aside to cool

already baked and ready in the fridge

Your fish can be a mixture of whatever you choose – for example, mix smoked haddock or cod with salmon and prawns – it's whatever floats your boat.

Next up make a sauce for your fish – see “The sauce that floats your boat” for Alfredo Sauce.

When you're ready to assemble :

Preheat your oven 180fan/200c/Gas 6.

As you know I use foil trays – in this case 24x24cms – available from Wilkinsons if you wanted a supply – otherwise a square casserole.

Open up your foiled fish and tip it into a large mixing bowl. Break the fish into chunks, gently, then season with black pepper. There will be jelly from the cooked fish – discard or include – it's all flavour and will combine with the sauce you've made. If you've not used any smoked fish then you may want to add a sprinkle of salt.

Add your Alfredo sauce and mix, again gently. If you've made your sauce the day before it will have set – if you want to make life easy then warm the sauce gently to loosen (in a saucepan, not the microwave) and then add to the fish.

Tip the mixture into your tray or casserole.

Add the sliced cooked potatoes, add a knob or two of butter and ground black pepper. If you're feeling really decadent then sprinkle grated Parmesan over the top – from your stash already grated in the fridge.

Bake for 25 minutes until golden brown.

There's an even faster version …

The sauce that floats your boat

I know that I've mentioned Alfredo on many occasions – it really is the quickest and most amenable sauce you'll ever make. It only has one downside and that is that you cannot microwave it – it will split. Don't say you haven't been warned! In my view it's a price worth paying.

Alfredo Sauce

2 tbsp unsalted butter (50g)

400ml double cream

100g freshly grated Parmesan

freshly ground black pepper

Gently heat the butter and the cream together, stirring, until the butter has melted, then stir in the Parmesan. Slowly bring to a gentle boil, turn down the heat and simmer, stir continuously for a minute or so until you have a smooth, creamy sauce.

The sauce can be made ahead and fridged or you can freeze it too.

A note or six

Half the recipe given serves 2 with 225g of uncooked pasta.

Traditionally there are no additions to Alfredo although sometimes

it may be served with peas.

Add to mushrooms to serve on toast

Use as a sauce over chicken or fish

Pour over roasted veggies – especially leftovers

Serve drizzled over asparagus

If you decide to freeze the sauce use small containers

(check out the baby aisle in the supermarket)

you won't waste it – you can always take out another

I mentioned getting into the habit of cooking extra veggies – cut them into similar size chunks, pour over the Alfredo sauce and complete with the 3p topping. (See “An even faster fish pie” coming next) Bake for 20 minutes – 180fan/200c/Gas 6 until golden brown.

Perfect for a vegetarian meal but could be served with meat or poultry if the mood takes.

I hope this planning malarkey is starting to make sense. In my defence I can only tell you that by spending a little time planning your shopping list to produce quick, easy and tasty food not only saves you time it saves you money too – you're less likely to throw random stuff into your shopping trolley real or virtual - that you'll never use … any bells ringing?

Autumn Planning

Chillier mornings mean we begin to turn our attention or rather tummies, towards comfort food. Somehow it's more of an effort to produce hot food – what follows is the beginning of Autumn planning and me “banging on again about getting yourself organised!”

If you've been kind enough to follow my blog for a while you'll know that my mantra has always been to save yourself time, money and stress. If you're in the kitchen then make the best use of the time – what I call the “whilst I'm at it, I might as well” principle.

If you have turned on the oven, fill it.

Here's what I do. Bake half a dozen jacket potatoes – they don't take up too much space if, for example, you're cooking a roast. Prick them and wrap in foil – bake for an hour – check – depending on the size they make take a little longer. Set them aside to cool and then bag and fridge.

Wrap 500g of fresh fish of your choice in foil, bake for 15 minutes. Your oven should be set at 180fan/200c/Gas 6. Set aside, cool and fridge.

If you are cooking a roast, get into the habit of prepping extra veggies – you won't be sorry. Bag your extra roast potatoes and parsnips, carrots et al when cooled and fridge.

Slow cook a whole chicken – it takes 10 minutes at the most to place the chicken in the cooker and then spread with garlic and a stock pot (mixed to a paste) then sprinkle with oregano.

Grate mature cheddar cheese - bag, box and fridge. Grate Parmesan too – bag, box and fridge.

Make a sauce that will go with so many things it can't possibly fail – takes no time at all – have a glance at The sauce that floats your boat coming next.

By my reckoning you've the beginning of suppers for the following week that will take minutes to pull together. You'll thank me when you arrive home feeling like you've done 10 rounds with a champion boxer - the last thing you want to do is have to think about food – you don't need to since it's all but done.

Interested?

Banana bread – the sequel

Remember “Banana Bread – the photos and what the critics had to say” - I promised I'd let you know what the cake was like from the freezer.

It's Bank Holiday weekend and a teatime treat is called for - the perfect excuse. For once I remembered and took the cake out of the freezer in the morning, ready to slice with a cuppa later that afternoon.

Truth be told I'm not that bothered about cake but, in the interests of research – I'm sure you understand - I felt it only right that I should sample it and report back.

First up the consistency of the cake when cut was as good as it was when baked.

As for my Chief Taste Tester – he said, “beautiful”. Praise indeed!

Even I enjoyed it – the hits of chocolate were delish and above all the cake remained moist – I hate dry cake. The plain chocolate drops I used instead of milk kept their shape – a definite addition to the “here's one I made earlier” collection.

What on earth did we do before we had the luxury of freezers?!

A winter treat

Damson vodka

*600g damson plums

2 tsps cinnamon

250g soft dark brown sugar

Roast the damson plums, then freeze in two portions :

Pre-heat oven 180fan/200c/Gas 6.

Wash the fruit, remove the stones and place halves in a

deep roasting tray – lined with baking parchment if not

using a foil tray

Add the cinnamon to the sugar and sprinkle

over the fruit

Bake for 30 minutes – check after 20 – fruit

should be soft and cooked.

You could pass through a sieve before freezing if

preferred

I should point out that I am just the help in this recipe. I'm providing the damson element!

I have it on good authority from my Editor (who is my Nephew, Lucas) that the following recipe is the one he uses – once again it's only fair to share!

You will need :

**300g fresh fruit of your choice – or you can

use frozen fruit from the supermarket if this is more

convenient, defrosted

450g sugar

1 pint water

1 bottle of vodka 75cl

a potato masher

sieve

bottles for decanting

large saucepan

Sterilise your bottle, use sterilising tablets or powder.

**Place the fruit, sugar and water in a large saucepan and heat gently until the fruit softens and releases its juices. Cool and then strain through a sieve.

If you've roasted and frozen your fruit as above, then defrost it and strain through a sieve.

Add the sieved syrup to the vodka and water and decant into bottles.

You can if you wish pour the liqueur through a coffee filter after a week or so to remove any pips or pulp that escaped!

Leave your liqueur alone for three months if you can – i.e. September ready for Christmas – you'll be glad you gave it a chance to mature a little.

You have three fruit options – roasting the damsons as marked * at the beginning or as marked ** fresh fruit of your choice or frozen and then defrosted.

In the interests of quality control there will be a tasting later on in the year and full and frank feedback given!

Fiddling around …with plums and damsons

What's to come?

My idea using the Asian plum sauce is beginning to take shape in the form of an Asian/Italian fusion. Not everyone is fond of duck so I'm going to try a chicken breast stuffed with an Italian cheese – I'm going to use Taleggio which melts very well, topped with sliced damson plums and wrapped in pancetta. Roasted and served drizzled with the Asian plum sauce – hold that thought!

I did warn you that I was going to bore the pants off.

Have you ever fancied a plum pizza? I suppose a lot depends on whether you like the combination of sweet and savoury but hey, this could be a learning curve – what's the worst that can happen?

Who fancies a Croque Pruneau?

In the meantime :

A different Crostini topping anyone?

Remember, you can make Crostini as small or as large as you like. A smaller version is ideal for a canapé and sliced baguettes are perfect, part baked or toasted. You could use larger slices of soda bread or sour dough – sliced and toasted for a snack, lunch or supper.

The world really is your lobster here but, here are my first thoughts :

Bake slices of prosciutto or serrano ham or smoked

bacon if you prefer – you want crisp and flat!

Line a baking tray with baking parchment, then lay

the slices, add another layer of parchment and then

another baking tray on top.

Bake in a hot oven – 180fan/200c/Gas 6 -

check after 15 minutes. May need another 10

minutes – depends on the thickness of the slices.

Set aside to cool and then snap into small pieces.

Box and fridge.

This element can be made ahead.

Damson plums from your open freezing stash, defrosted,

sliced and sautéed lightly in a frying pan with a knob of

unsalted butter (25g) – be gentle, you want the slices

to keep their shape. Set aside.

This element can be made ahead.

Assembly

Use tapenade to spread on the base of your

Crostini

Add cheese of your choice - Goats' cheese, cubed or sliced

Parmesan or Pecorino - grated – Mozzarella, torn or

Taleggio sliced

Add your sautéed plums

Cook in a hot oven until golden and crispy – 3-4 minutes

at 180fan/200c/Gas 6.

Sprinkle with the baked “bacon” pieces and serve

with a drizzle of the Asian plum sauce that you've

pulled from your freezer and defrosted – warmed if you

prefer.

If I had one suggestion to make it would be don't overload with toppings – less is more and you don't want one flavour to obliterate another.

Use ingredients that you love and enjoy or may be live dangerously and try something new!