ADAPT February recipe – FFP

• 5 large potatoes, peeled and quartered


• Salt and ground pepper


• 2 large eggs (preferably free range)


• 2 large handfuls of spinach


• 1 onion finely chopped


• Extra virgin olive oil


• ½ pint double cream


• 6 oz of grated mature cheddar cheese


• Juice of a lemon


• 4 large mushrooms peeled and cut into small sections


• 200 grams of small peeled prawns


• 455 grams /1lb haddock or cod fillet skin removed

Preheat oven to 180°C or equivalent.

Boil the potatoes. Hard boil the eggs

Steam the spinach in a colander above either the eggs or potatoes for about 1 to 2 minutes. Remove from the colander and gently squeeze away any excess moisture.

When the potatoes are cooked, remove and mash with salt and pepper.

When hard boiled remove the eggs cool under cold water, peel and quarter.

Place these ingredients to one side.

In a separate pan( I find a large frying pan ideal).slowly fry the onion, mushrooms in a little olive oil. When the onions start to darken, usually after about 5 minutes add  all the double cream and bring to the boil. Immediately remove from the heat and add the cheese and lemon juice.

Put the fish (skinned and de boned ) coarsely flaked with the spinach, prawns and eggs into an appropriately sized oven proof dish and mix together., pouring the contents of the pan (cream, onion etc) and mixing well.

Spread the mashed potatoes over the top and level off.

Place in the oven for about 25 to 30 minutes.

Serve with green peas, broad beans and carrots

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