Saffron fish pie by Ravinder Bhogal – recipe

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

First make the topping. Put the milk and cream into a small saucepan and pop in the garlic, peppercorns, clove-studded onion, bay leaf, turmeric and paprika. Slowly bring to a simmer, then turn off the heat and leave to infuse while you get on with the potatoes. Preheat the oven to 180C fan/gas mark 6.

Step 2

Bring a large saucepan of salted water to the boil, add the potatoes and cook until tender.

Step 3

Steam the spinach for the filling in a colander above the pan of potatoes until wilted, then allow to cool slightly and squeeze out any excess moisture with your hands. Chop roughly.

Step 4

Drain and mash the potatoes until smooth and lump-free. Beat in the butter and egg yolks. Strain the infused milk and cream, discarding the solids, then slowly pour into the mash and combine thoroughly.

Step 5

For the filling, heat the oil in a frying pan over low-medium heat. Add the onion, leek and celery and cook, stirring frequently, until pale and translucent. Add the garlic, curry powder and saffron, and cook for a further 30 seconds, then pour in the cream and bring to the boil. Remove from the heat and stir in the cheese, lemon juice, coriander and salt and pepper to taste. Put the spinach, fish, prawns and eggs into a pie dish and pour over the sauce. Top with the mash and bake for 30 minutes until bubbling and golden on top. Serve at once.

Step 6

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