Endless Eggs

I recently made a summer fish pie with lemon rosti topping which I found on the Nigella Lawson website and I think it's one of the easiest and tastiest fish pies I have ever made.  The lemon zest and capers mixed in with the rosti leave this winter classic feeling light and fresh.  

SUMMER FISH PIE WITH LEMON ROSTI TOPPING

Serves: 8

Ingredients

900 grams desiree potatoes (medium, even sized) 125 grams butter 50 grams plain flour 340 ml milk

200 ml creme fraiche 1 large lemon (zest of) 2 tablespoons capers 400 grams white fish (e.g. haddock or coley, skinned and cut into 4cm chunks) 480 grams salmon fillets (cut into 4cm chunks)

400 grams raw king prawns 2 leeks (trimmed and thinly chopped) 1 tablespoon dijon mustard 25 grams fresh dill (fresh, leaves only, chopped) salt black pepper

Method

Cook potatoes, with skins on, in a pan of boiling salted water for 10 mins.

Drain, rinse with cold water and transfer to a plate to cool. Meanwhile, melt 50g (2oz) of the butter in a large saucepan and add the flour.

Cook over a gentle heat for a min or two, then take off the heat and gradually whisk in the milk and creme fraiche.

Season with salt and pepper, bring to a simmer and cook for 3 mins.

Preheat oven to 220C. Melt remaining butter in a pan with the lemon zest and capers. While the butter melts, peel and coarsely grate the potatoes into long strips into a bowl.

Pour over the butter and season with salt and pepper. Use 2 forks to toss the mixture together.

Add fish, prawns, leeks, mustard and dill to the sauce and stir. Put the mixture into the dish and scatter the potato over the top - don't pack it down too much.

Gluten Free Bread 

At the beginning of the year my boyfriend and I decided to try gluten free living.  I had just spent Christmas with my cousin who has celiac disease and we discussed the merits of Gluten free living and after an over indulgent and bloated end to the year I thought I'd experiment with a Gluten free diet.  I must say I have enjoyed avoiding wheat, it has not been a struggle although you can't really beat a slice of fresh sourdough with salty butter!  You can buy Gluten free bread although it is usually and extortionate price, I thought I'd have a go at baking my own.  

It's actually very easy, seeing as there is no kneading, and I followed the basic recipe on the back of the Doves Farm Bread Flour packet.  I was very happy with the result, and it certainly saved me sound pounds.  I will start to experiment with some more exciting recipes now I more confident with the basic formula, but although this is a success you can't really beat a slice of 'proper' bread. 

These Cinnamon and Honey Creme Brulee from Martha Stewart are quite possibly as close to heaven as you can get!  Definitely worth the 4hrs it takes to make them! 

Ingredients

For The Custard

3 cups heavy cream

1 cup whole milk

4 cinnamon sticks, 2 inches each

1/4 teaspoon salt

1/4 cup clover honey

1/2 cup sugar (1/4 cup plus 1/4 cup)

9 large egg yolks

For The Topping

1/2 cup sugar

1/2 teaspoon ground cinnamon

Directions

Make the custard: Bring cream, milk, cinnamon sticks, and salt to a simmer in a medium saucepan. Remove from heat, and let steep 1 hour.

Meanwhile, preheat oven to 300 degrees. Bring a kettle of water to a boil. Place six 6-ounce creme brulee dishes or heatproof ramekins in a large roasting pan.

Pour cream mixture through a fine sieve into a bowl, then return to pan. Add honey and 1/4 cup sugar; bring to a simmer. Stir to dissolve. Whisk egg yolks and remaining 1/4 cup sugar in a bowl. One ladle at a time, whisk hot milk mixture into yolks.

Pour custard through sieve into a bowl, and ladle into dishes. Place pan in oven, and add enough boiling water to pan to reach halfway up sides of dishes. Bake until custards are just set, about 35 minutes (may take longer if using ramekins). Transfer dishes to a wire rack, and let cool. Refrigerate, covered with plastic wrap, at least 2 hours and up to 3 days.

Photography Sally Hamer