00:00:02we’re going to make a lovely fish pie
00:00:04fish pile of difference I love a bit of
00:00:06fish pie but in the past people have
00:00:08said oh it’s a bit indulgent too much
00:00:10cream and stuff like that so it’s a
00:00:12slightly healthier fish pie it’s very
00:00:14flexible because you can use things like
00:00:16prawns salmon had it but I’ve got here
00:00:18smoked haddock but you know if you want
00:00:20to have cheaper fish you can go Pollock
00:00:22and Cod and bits and pieces like that
00:00:24you can get rid of the prawns so you can
00:00:26really make this your own and I think
00:00:28it’s dead simple especially if you’re a
00:00:30basic cook so first of all what we want
00:00:33to do is I’ve got some carrot two sticks
00:00:35of celery
00:00:36I’ve got about 150 grams of cheddar
00:00:39cheese I’ve got some chili of course
00:00:41what would I do with that my chili
00:00:42couple of tomatoes some parsley a lemon
00:00:46handful of spinach and my lovely fish so
00:00:50I’ve got about 750 grams of fish here
00:00:52you can mix it up you can have all the
00:00:54same fish I love the idea of the smoked
00:00:56haddock because that smoked element
00:00:58makes it taste like fish pie so what
00:01:01I’ve done here is I’ve done this all in
00:01:02a box grater cuz a lot of people have
00:01:03got this and if you’re not very good at
00:01:06the old knife skills this helps you out
00:01:08also by breaking it like this it cooks
00:01:12much quicker now if you haven’t got
00:01:14celery you can just use carrots and a
00:01:16little onion if you want so there you go
00:01:18there’s a celery carrot all right your
00:01:21fingers when you do this so there you go
00:01:23got cheddar cheese going in like that
00:01:28and I haven’t picked up this box grater
00:01:30yet because I it all fall out so just
00:01:32keep it going I guess the thing about
00:01:34this is a lot of people that can’t cook
00:01:35a scared about knife skills and the
00:01:37great thing about this dish is it’s
00:01:38incredible it’s wonderful you know put
00:01:41it in the middle of the table and
00:01:42everyone’s that wire what’s that and you
00:01:44haven’t got to use a single knife then
00:01:45to chop up the veg the carrot celery or
00:01:48anything like that
00:01:49even when it comes to the chili I want
00:01:51to do it on the finer side which is this
00:01:53side here I don’t deal on the chunky
00:01:55side because if we get a big man for the
00:01:57chunky chili then you’ll know about it
00:01:59and don’t blame me I’m gonna put that
00:02:01half a chili in there not that
00:02:05so every household should have one of
00:02:07these a nice earthenware type dish about
00:02:10two inches high so big you could get six
00:02:13to eight portions of food in here I’m
00:02:16literally going to pick the board up and
00:02:18put everything in there there we go
00:02:27and then the fish 350 grams of salmon
00:02:31I’m just going to cut it up into sort of
00:02:33inch chunks now if you go to a fish
00:02:36mongers and have a little conversation
00:02:37with him and a little wink fish mongers
00:02:40will always have offcuts when they fill
00:02:42it big Phillips of fish there’ll be
00:02:44little tail pieces and there’s nothing
00:02:46wrong them but they’re not quite as
00:02:47attractive so he might have a little
00:02:49fish pie sort of selection of fish that
00:02:52will give you for a really good price so
00:02:53it’s well worth asking in that the
00:02:56smoked had it I love it it’s brilliant
00:02:59it’s got that smoky flavour around 300
00:03:01grams of the smoked haddock and that can
00:03:05go straight in and then prawns 100 grams
00:03:09150 grams of prawns and as I said you
00:03:12know if you can’t get hold of that fish
00:03:14if the prawns are expensive you know if
00:03:18you’ve got frozen prawns
00:03:19no worries know where to talk change the
00:03:21fish duck and dive basically you need a
00:03:23nice mixture of 700 grams of fish now
00:03:25parsley nice herb and what you get a
00:03:28little handful like that take the end
00:03:30off of the stalks get rid of them and
00:03:32then these stalks here nothing wrong
00:03:34with these at all nice and sweet and
00:03:36crunchy so I’m just going to literally
00:03:38chop these away you don’t want it to be
00:03:40chunky giant chopping as finely as
00:03:42possible keep the tip of your knife on
00:03:45the ground and just move it backwards
00:03:47and forwards in that way and that can
00:03:50get swiped up like that and go into your
00:03:52fish lemon juice one whole lemon juice
00:03:55squeezed into there catch the pips in
00:03:59your hand don’t want those I’m going to
00:04:02chop up some Tomatoes these are optional
00:04:04but you know tomatoes are lovely great
00:04:07with fish and sweet just Clank them up
00:04:10and don’t worry about any particular
00:04:12shape just small bite-size pieces like
00:04:17that
00:04:18spinach straight in there and then all
00:04:21I’ve literally got to do is drizzle it
00:04:23with about four tablespoons of olive oil
00:04:27I’m going to pinch of salt and pepper
00:04:32and then just carefully jiggle it about
00:04:35this is a million miles away from a
00:04:37traditional fish pie but it’s really
00:04:40really nice you got everything there you
00:04:42got beer Chile sweet tomatoes spinach
00:04:45and you can see I’m just moving it
00:04:47around with my hand all that fish is raw
00:04:49so you know it’s not going the other
00:04:52cooked and had all the life cooked out
00:04:54of it I love it and it’s quick quick
00:04:56quick quick and that’s what we’re
00:04:59looking for so let’s just get rid of
00:05:00this wash me hands okay mashed potato of
00:05:05course you need mashed potato on a fish
00:05:07pie I’m not going to show you how to
00:05:09peel potatoes I’m sure you’re absolutely
00:05:11more than cable to do that I’ve cut them
00:05:13up into sort of squash ball sized chunks
00:05:14cook them in salted boiling water for
00:05:17about ten to thirteen minutes how do you
00:05:21tell if the potatoes are cooked I just
00:05:24pull one out put a knife through it and
00:05:27if it breaks up or it goes through
00:05:29easily Bob’s your uncle
00:05:30now just want to drain these potatoes
00:05:37then put them back in the pan we have a
00:05:43little knob of butter butter and
00:05:45potatoes you know very important you can
00:05:49put a little olive oil in there if you
00:05:51want pinch of salt and pepper so it’s
00:05:55quite important here under seasoned
00:05:57potatoes not nice
00:05:58okay nothing now it makes if you haven’t
00:06:01got it
00:06:02no worries doesn’t matter next time you
00:06:04round the spice area in the supermarket
00:06:07or market but I one of these babies
00:06:09nutmeg and about ten little grapes on
00:06:13the fine side of a grater or potato is
00:06:17mega really really Megan it because just
00:06:20tastes and smells completely different
00:06:22than anything you’ve ever four and then
00:06:24we’re mashing
00:06:29give it a good old mashing absolutely
00:06:33you want to be tasting it absolutely you
00:06:36want to taste it but I’m pretty happy
00:06:39with that and then just pile this on top
00:06:45of your fish
00:06:49some people like more potatoes all I do
00:06:52now is sort of push the potatoes around
00:06:54to every corner what’s quite nice is if
00:06:57you cover the fish then the fish
00:06:59essentially steams and banks under the
00:07:02potatoes so just literally rough all
00:07:05this up you can chop it up with your
00:07:08fork and you can have a little drizzle
00:07:10up of olive oil or a tiny little bit of
00:07:13cheese if you want overtop no worries at
00:07:15all and then what we’re going to do is
00:07:16we found this in the oven for about 40
00:07:19minutes at 200 degrees and it will look
00:07:24as my make Delia would say here’s one I
00:07:27made earlier like this delicious let’s
00:07:32have a little look at this if I went
00:07:33round anyone’s house and got that I
00:07:35would be well chuffed well impressed and
00:07:38you don’t need knife skills
00:07:40you haven’t got all those stages get
00:07:43that spoon under there you got the
00:07:45crispy potato you got the soft potato
00:07:49underneath you’ve got that wonderfully
00:07:52cooked fit
00:08:00you
”