Listen I'm gonna be here the next couple of months. Chop it up, press down like
that. I haven't got a clue what I'm supposed to be doing. We need to get our stuff on. That is what
I'm talking about. Twist like that. Give it a ruddy good
spanking. Perfect. Just having a moment.
As far as comfort food's concerned,
I reckon like fish pie is up there with the rude boys, you know I mean. I mean it's
just such a beautiful thing. I've chopped up some onion. I've got the carrot. I've
sort of scraped and just finely sliced really. I need some olive oil. I'm just gonna fry off
the onion and carrot. It needs a little bit of salt and pepper early on, I think, just sort of
get the flavours going. Right in here, I've got five large potatoes that I've diced
up. They take about ten minutes to cook, I've been boiling for two minutes.
I'm gonna pop two organic eggs in. That's a good idea. Yeah, just to save pans really. Where's
that colander? Oh, it's in the sink. I'm put my colander above the water of
the potatoes and the eggs yeah and I'm gonna like steam some spinach. You want
about three whopping great handfuls and now take about a minute to steam. What
I'm gonna do is make the sauce, yeah. It's a cream sauce.
I want half pint of cream. I'm gonna bring it to the boil, yeah, but I want to
kind of cheese it up a bit, because I'm a cheesy geezer, and I've got some really
nice, sort of em, cheddar cheese and I just need about two handfuls of cheese, grated.
You could use parmesan or something? Yeah, parmesan is great, or any good sort of melting cheese really.
Whatever tickles your fancy. You don't want anything too strong that kinda
you lose the fish. Basically, if you look at this now, it's boiling. Turn it off. No
more heat, so that sauce is kind of done it's cooking time, yeah, and I just
chuck all this cheese in.
That'll start to melt and then I want
some English mustard which I love. This is sort of like, suppose it's a personal thing really.
Let's have two teaspoons. Salt and pepper. I'm gonna put that to one side,
get some parsley. Parsley, cream and fish. I mean it's like the best, innit, you know what I mean.
Good combo. And then just whop it in there and you can stir it and that's basically a sauce
done. This old spinach here it's pretty much wilted now. Squeeze out the
excess water really. So that's all your beautiful greens, yeah, so let's just
check the old spuds. Beautiful. I'm gonna let that drain a bit
and steam and I better get my fish sorted out. I've got a pound of
cod and what I need to do it just sort of slice it up, into sort of like, kind of
mouth sized pieces. So we have this haddock, smoked haddock, it's like smells
flipping fantastic. So just a little tail piece and that will infuse so much
flavour into the pie. The lovely thing about this dish is like, you know, it's
flexible. If your skint and you do your cod and your haddock, but if you want to go well posh
and you go like scallops, prawns, king prawns, kind of langoustine, sort of
lobsters, little bit of crab, you know. Put brown crab meat in that sauce and it's like
sweet as, you know I mean. Chuck my old fish in, mix up the smoked stuff and the
normal stuff. Mix up the spinach and you want to get
that to go sort of in and around it sort of everywhere really, and then what do I
need? I need some eggs. Crack them on here, take the shell off. Cut them into
quarters and then you just kind of want to put it in and around again. So that's fine.
What I'm going to do now is just put this sauce over, hmm. Tell you what I forgot, lemon, yeah.
Fantastic, just do lemon to taste, yeah, because it just kind of cuts through the
cheese. A little taste, perfect, and then just basically all over here like that.
Make sure it's all over everywhere. Get in there my son. Beautiful. Put the potatoes back in there
and mash it up a bit. quite light, put a nice bit of olive oil
in there. When you put in the oven it'll make you go nice and golden and taste
better as well. A bit of salt and pepper. Almost sprinkle it, because I want to
keep that lightness yeah and it gives it more sort of surface area, so there's
more of the potato to get crispy and then also it leaves little gaps and like
the sauce cooks up and boils and all the kind of juice comes up and just makes the
potato taste even better. I think almost makes this like a well classy dinner and then I
come along and spoil it by doing some baked beans and tomato ketchup. Now whack this
in the oven for about 25 minutes, about 230 degrees. That's like well classy.