450g floury potatoes, such as Maris Piper, peeled
250g smoked haddock fillets, skinless
250g salmon fillets, skinless
100g prawns, raw with shell on
50g butter, softened
25g butter, melted
2 tbsp fresh dill
50g mature Cheddar cheese, grated
salt and freshly ground black pepper
2 tsp Dijon mustard
1 shallot, cut in half
1 bay leaf
1 tsp black peppercorns
1. Preheat the oven to 200°C/400°F/gas mark 6 and grate the raw potatoes with the larger part of a box grater. Pop the grated potatoes into a bowl of cold water to stop them from going brown. Grate the cheddar using the same side of the grater and set aside in a bowl.
2. Place the smoked haddock and the salmon in a saucepan, pour over the milk and drop in the onion, bay leaf and peppercorns. Cook over a low heat for five minutes, then drain, holding on to the milk but discarding the onion, bay leaf and peppercorns. Then add the fish to the roasting tray.
3. Melt 50g of butter in a saucepan then stir in the flour and cook for five minutes to make a roux. Add the milk that you poached the fish in as well as the mustard, and whisk, until the sauce is smooth and thick. Season with salt and pepper, add in half the dill and pour over the fish.
4. Drain the grated potatoes and pat dry with a clean tea towel until they are completely dry. Mix the grated potatoes in a bowl with the grated cheddar, rest of the dill and sea salt and scatter over the fish and the sauce. Leave some of the prawns sticking out of the top of the pie.
5. Melt the remaining butter in a saucepan and brush over the top of the pie to ensure the top gets really crispy. Bake for 20 minutes, or until golden brown.
100g walnuts, toasted and chopped
300g Brussels sprouts
80g dried cranberries
100g blue cheese
For the dressing
1 teaspoon Dijon mustard
100ml extra virgin olive oil
juice and zest of one lemon
sea salt and freshly ground black pepper
1. Place a saucepan of water over a high heat and bring to the boil.
2. Prepare the brussel sprouts by removing the outer petals, and discarding them. Then peel all the rest of the petals and place them in a bowl. Next prepare the kale by slicing into thin strips.
3. Drop the brussel sprout petals and kale strips into the boiling water for 30 seconds, then drain and dry off with kitchen towel and place in a bowl.
4. Next make the dressing. Place the mustard, extra virgin olive oil and lemon in a bowl. Season with sea salt and freshly ground black pepper and whisk.
5. Sprinkle the toasted walnuts and dried cranberries into the bowl with the brussel sprouts and kale, and then crumble the blue cheese on top. Pour the dressing over the salad and toss well.
6. Divide between four plates or serve in a large bowl.
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