A pie for all seasons
Fishy in a dishy, prawn béchamel and mash topping
I feel I've been a little less than positive of late but the days are now longer than the nights, the clocks are set to British Summer Time, the flowers in the park are blooming and I've even had a few trips out in the old jalopy with the roof down. So let's shake off the SAD and adopt the glad.
The only problem is the changing seasons also marks a change of page on the menu planner. The comfort food staples of stews, braises, suet pastry topped pies, steamed puddings and hearty soups with big chunks of crusty bread have served their purpose over the darker, chillier months and now have to take a back seat. In come the lighter meals, grills, pan fries, wok tosses, poaches and even the occasional green salad!
There is however a comfort food that is comfortable whatever the season and this particular comfort food, for me, delivers double comfort. The first comfort is the making and baking the second of course is the eating. We are talking good old fashioned, Fish Pie!
Are you sitting comfortably? Then we'll begin...
