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Last night we had the first fire of the season in our wood burning stove.  It was such a treat to bring the logs in and curl up on the sofa by the fire.

We also made a delicious dinner from one of my favourite recipe books (it must seem like I have a lot of favourites!) – the Complete Traditional Recipe Book from the National Trust.

It was a Hobbler’s Seafood Pie – a so simple fish pie with rich creamy sauce and mash potato topping.  Many of you readers will know that my camera’s broken, so I have included a photo of what it looks like in the recipe book – ours wasn’t far off!

Here’s my version with a couple of tweaks to the original recipe…

Hobbler’s Seafood Pie

Feeds 2 with enough leftovers for a light lunch

6 oz white fish (we used Coley)
2 oz prawns
1 tbsp chopped parsley
1 oz butter
1 oz plain flour
150ml milk
150ml fish stock
salt and pepper
freshly grated nutmeg
mashed potato to cover (add grated cheese for added luxury!)

*Note: use the best fish stock you can – obviously the best would be homemade, but we used ready-made fish stock from Waitrose (not the stuff in the fridge, but in the cooking ingredients section) and it made a great rich tasting sauce.

Put your potatoes onto boil – once tender drain, mash and add some grated cheddar.

Preheat your oven to 180°C.

Into your pie dish, cut the fish into largeish chunks.  Scatter over the prawns and parsley.

Now make your white sauce: heat the milk and fish stock until warm.  In a separate pan melt the butter, then stir in the flour.  Cook for about 3 minutes stirring all the time.  Stir in the warm milk mixture a little at a time, stirring all the while.  Beat your sauce and bring to the boil – I read that the harder you beat your sauce the smoother it will be.

Once your sauce has come to the boil, turn it down and cook it a little longer whilst beating it.  Turn off the heat, season with salt and pepper to taste, and grate in some nutmeg.

Pour the sauce over your fish and prawns, then top with the mashed potato – fluff up with a fork and cook in the oven for about 30 minutes until golden on top.

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I know I’ve been pretty terrible at posting recently – partly I have got the winter blues and partly I am exhausted by hectic workloads at both of my jobs.  I am so looking forward to Christmas – I am craving that cosy Christmas feeling and a good break – and a chance to eat great food.

We have been eating a mixed bunch of food recently – some good, some crap.  A couple of Friday’s ago we cooked a killer fish pie for friends…but we ate it before I had a chance to take a photo of its golden crusted gorgeousness. 

We are majoring on sausage casseroles full of root veg, tinned beans, and other leftovers. 

Last weekend we visited my family and cooked a pheasant casserole (my brother has become a beater and comes home with pheasants often at the moment).

I am just in the middle of cooking our dinner – Salami and Fennel Linguine – which I will endeavour to post tomorrow as I’m snapping pictures while I type – of course only if it tastes good – we’ve not made it before!  I also promise to try and get the second part of our Italy holiday food posted asap.  Watch this space.

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Eat the Earth

I love food, especially locally grown and seasonal food. This is my place to share my food finds and the food I like to eat.

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All pictures are my own unless stated. I would kindly ask that you don't use them elsewhere unless you ask permission first. Many thanks x

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