Luxury Fish Pie

Ingredients

·        2 x 800g celeriac, peeled and cut into cubes

·        Salt and freshly ground black pepper

·        2 leeks, trimmed and thinly sliced

·        2 cloves of garlic, peeled and finely chopped

·        2 tablespoons olive oil

·        100ml dry white wine

·        250ml fish or vegetable stock

·        1 heaped tablespoon cornflour

·        2 tablespoons low fat crème fraiche

·        A handful of chopped flat-leaf parsely

·        200g salmon fillet, cut into 2.5cm cubes

·        220g mixed seafood

Method

Put the celeriac into a saucepan, cover with water, bring to the boil and simmer for around 20 minutes or until tender.  Drain well, season to taste and mash.  Preheat the oven to 190 degrees.  Sweat the leek and garlic in a deep frying pan with the olive oil for 4 to 5 minutes.  Pour in the wine and stock and simmer for a couple of minutes.  Mix the cornflour with 1 tablespoon water and stir into the leek sauce, then add the crème fraiche and parsley.  In a separate frying pan, fry the salmon and mixed seafood if it’s raw (if the seafood is cooked, just add it straight to the leek sauce) for about 2 minutes, just to get some colour.  Stir the salmon and seafood into the leek sauce.  Check the seasoning and pour into a 25cm x 20cm shallow baking dish.  Top with the celeriac mash and bake for 30 minutes or until golden brown.

Banoffee Pie Pots

Ingredients

• 1 large oat or ginger biscuit (about 25g)
• 2 heaped tablespoons dulche de leche
• 1 banana, sliced
• 2 ½ tablespoons 0% fat Greek yoghurt
• Chocolate, for grating

Method

Place the biscuit in a plastic bag or pestle and mortar and smash it until it resembles breadcrumbs.  Split between two ramekins or small bowls.  Top each with 1 tablespoon dulche de leche.  This is VERY sticky so be patient, but the great thing is that it doesn’t need to be very neat.  Lay the banana slices on top and spoon over the yoghurt.  Finish by covering the yoghurt with finely grated chocolate.