Smoked Haddock and Leek Pie

Ingredients
500g Smoked Haddock Fillet (unskinned)
300ml Milk
2 Tablespoons Butter
2 Leeks (sliced)
2 Teaspoons Mustard
1 Cup Mascarpone
3 Eggs (hard boiled and quartered)
1 Large Potato
75g Cheddar Cheese (grated)

Equipment
1 SHARP Knife
1 Chopping Board
1 Cheese Grater
1 Pan
1 Large Pan
1 Ovenproof Dish

The Good Bit

1. Preheat your oven too 200c 400f gas 6. Place the fish in the heatproof dish, in the small pan, heat the bring the milk to boiling the pour over the fish and set aside for 5 minutes.
   
2. In the large pan heat the butter until it melts then add the leeks and cook for about 3 minutes until it begins to soften, now add the flour and keep stirring for a minute, now strain the milk from the fish into this pan and stir well, when you have a thick sauce add in the mustard and mascarpone, mix well then season with salt and pepper.
3. Now break off into chunks the fish and add the quartered eggs to this dish (the ovenproof one) pour in the leeks and sauce and give everything a gentle stir, at this point grate your potato and mix it with the grated cheese, season this with a little salt and plenty of pepper and then spread evenly over the top of the fish.
4. Bake for 30 minutes (until the top is golden) serve immediately.
   

Serves 4

Cheesy Chicken

Ingredients
150g Mozzarella (drained and cut into 8 even chunks)
8 Boneless Chicken Thighs
1 1/2 Teaspoons Dried Rosemary
1/4 Teaspoon Chilli Flakes
1 Tablespoon Flour
700g Potatoes (cubed)
25g Butter
1 Leek (cut into 1/2 cm discs)
2 Tablespoons Milk

Equipment
1 SHARP Knife
1 Chopping Board
1 Mixing Bowl
1 Oven Proof Dish
1 Large Pan (with boiling salted water in)
1 Small Frying Pan
1 Masher
Wooden Cocktail Sticks

The Good Bit

1. Mix the rosemary, chilli and a pinch of salt and pepper in the bowl and toss in the cheese.
2. Sprinkle each of the chicken pieces with some flour then place a chunk of cheese on each piece, fold the chicken over the cheese and secure with a cocktail stick, getting the ends folded in to if possible. Brush with oil and grill for 20 minutes under a high grill, turning occasionally until cooked through.
3. Cook the potatoes in the pan of boiling salted water for about 15 minutes, fry the leek in the butter for about 5 minutes, whilst that is doing mash the potatoes with the milk, then tip in the leek and butter and mix well, season with salt and pepper.
4. Serve a dollop of mash topped with 2 pieces of chicken
   

Serves 4

Potato And Leek Bake

Ingredients
850g Potatoes (peeled)
330g Leeks (trimmed and sliced)
1 Clove Garlic (crushed or finely chopped)
100ml Single Cream
35g Cheddar Cheese (grated)
20g Fresh Breadcrumbs
Salt and Pepper

Equipment
1 SHARP Knife
1 Chopping Board
1 Large Pan (2/3rds full with boiling salted water)
1 Oven Proof Dish (greased)
Tin Foil

The Good Bit

1. Pre heat your oven too 190c 375f gas 5, now chuck the potatoes in the boiling water and parboil for 3 minutes, take out and slice (careful here, this is where you need asbestos fingers)
2. Place the leeks in the bottom of the oven proof dish and sprinkle over the garlic, layer on the potatoes then pour on the cream, now cook in the oven for 45 minutes.
3. When the time is up and you have checked the potatoes are soft, sprinkle on the breadcrumbs and top with the grated cheese, at this stage you can place back in the oven to brown off or for speed put under a pre heated grill until the top is brown. serve immediately.

Serves 4

Fish Stock

Ingredients
1.5Kg Fish Trimmings (Skin and Bones but not from oily fish, ask your local fish monger for these or just use cheap fish)
1 Onion
1 Leek (white part only)
1 Celery Stick
1 Bay Leaf
6 Parsley Stalks
10 Black Peppercorns
475ml Dry White Wine
1.8l Water

Equipment
1 Large Pan
1 SHARP Knife
1 Meat Cleaver (use the sharp knife if you have no cleaver but be extra careful)
1 Chopping Board
1 Sieve
Muslin
1 Wooden Spoon

The Good Bit

1. whack all the ingredients into the pan and slowly bring to the point just below the boil and simmer for 20mins
   
2. Remove any scum from from the surface and then strain through the muslin lined sieve, allow to cool before refrigerating.
   
3. This will last 2-3 days in the fridge before you need to reboil it, if freezing it, then boil rapidly and condense the liquid to half, then when you want to use the stock, defrost half the amount the recipe says and make the rest up with water.

Makes 1.8l

Potato and Leek Soup

Ingredients
25g Butter
2 Large Leeks (thinly sliced)
250g Potatoes (diced amazingly enough to the size of a dice!)
1 Onion (chopped as fine or as rough as you like)
750ml Chicken Stock
300ml milk

Equipment
1 SHARP Knife
1 Chopping Board
1 Large Pan
1 Wooden Spoon
Greaseproof Paper

The Good Bit

1. Add the butter, leek, onion, and potato to the pan and stir well to cover with the butter, cover tightly with greaseproof paper and cook over a low heat for 15minutes, until everything is begins to go soft but not coloured, you will need to stir frequently to stop the colouring.
2. Add all the liquids and season to taste then bring to the boil and reduce the heat to a low simmer for 20mins until all the vegetables are cooked through (test the potatoes with a fork, if they are done there should be no resistance)
3. Blend at this stage and return back to the pan to reheat again checking the seasoning, if you like the soup a little more chunky, you can reserve 1/4 of the vegetables and add then back in to the soup on the rewarm.

Serves 4

Cream of Chicken Soup

Ingredients
400g Chicken
1 Onion
1 Garlic Clove (take out if not wanted)
2 Carrots (thinly sliced)
1 Celery Stick (thinly sliced)
1 Leek (thinly sliced)
500ml Chicken Stock
500ml Water
125ml Single Cream
Salt and Pepper to Season

Equipment
1 SHARP Knife
1 Chopping Board
1 Large Pan
1 Blender/Food Processor
1 Slotted Spoon

The Good Bit

1. Place the chicken, onion, garlic and other vegetables in the pan with the water and season, skim off anything that looks undesirable floating on top, then bring to a slow simmer, cover and heat for 30 minutes.
2. Add the stock and bring back to the boil, re-cover and simmer for another 30mins, adjust the seasoning if needed. Using the slotted spoon, take out the chicken and blend until smooth.
3. Return the chicken back to the pan, add in the cream and and heat through, but now the cream is in do not let it boil (if it is a little thick at this stage add a little more water), give a good stir and serve.

Serves 4