Serving: 15

Creme Brulee


4Ib                       Maris Piper potatoes peeled and halved

4oz                        Butter

1                            Egg yolk

Splash of milk


Preheat the oven to 400°F

  1. The first job is to get the potatoes in a pan of water and bring to the boil. Boil for 15 minutes until tender.
  2. Drain in a colander and allow to “steam out” this gets a good bit of the water out of the potatoes all the steam that you see is moisture that you don’t need, return the potatoes to a dry pan and put back onto a medium heat. This stage achieves two things it gets the potatoes back to being nice and hot, having the potatoes piping hot is vital when mashing them it also helps get rid of more moisture.
  3. After a couple of minutes you are ready to mash with the butter, splash of milk, salt and pepper you could also add an egg yolk as it will help color the potato.


6 oz                                Butter

6 oz                                 Plain flour

4 cups                             Milk

1                                      Bay leaf, optional

2                                     Cloves, optional

4                                     Onion

10 oz                             Cheddar, grated

4 oz                               Parmesan, grated

1 bunch                        Spring onions, Finely sliced

3Ib                                Fish mix (cod, salmon, smoked haddock, prawns)

1 tbsp                           Dijon or English mustard

1 oz                               Chives, finely chopped

8oz                                Frozen sweetcorn

8oz                                Frozen peas



  1. The first job is to peel your onion, then using the cloves pierce the bay leaf onto the onion. Place the studded onion into a small pot and cover with the milk.
  2. Slowly bring the milk up to a simmer, as soon as the milk is simmering turn off the heat and allow the studded onion to flavour the milk.
  3. Melt butter in another small pan then add flour and mix to form a thick past called a roux.
  4. Cook out for 3-4 minutes then slowly start to add the warm flavoured milk. Stir continuously while milk is added until you achieve a smooth sauce with the consistency of thick double cream. If you add the milk a little at a time you will avoid making a lumpy sauce.
  5. Cook this out for 10 minutes over a very low heat to avoid burning the sauce, stirring every minute or so.
  6. Take off the heat and stir in the cheese, fish, mustard, chives, sweetcorn and peas. Spoon into an ovenproof dish
  7. Spoon or pipe the potato on top and sprinkle with cheddar cheese
  8. Place into the oven for 40 – 60 mins or until golden and bubbling at the edges. Make sure the center of the pie is piping hot.


The mix of fish is up to you, you should be able to buy frozen mixed fish from the suppliers.

This dish can be made in advance but will only be able to be heated once. 

Generously funded by The Russell & Josephine Kott Charitable Memorial Trust