Packed with everything you’d expect in a traditional fish pie (except the mash topping), this one gets a subtle glow up with the addition of a little fish sauce and lager, giving it a richer and slightly saltier flavour (but strangely, without making it taste too fishy). The sliced leeks and shallots balance by bringing a little sweetness to the creamy sauce, while the golden puff pastry lid adds the flaky, crunchy texture you’ll miss with the traditional mash topping. Do yourself a favour and serve it up with some tender stem broccoli – you’re not going to want to miss out on dunking them into the sauce!
Yes, they’re the colour of nuclear waste and yes they’ve been known to leave my mouth numb, but I love Singapore Noodles and they can be whipped up using a lot leftovers from your fridge.
R-Amen that we live in a world where bowls of warm noodle soup exist, amiright? There’s something about Ramen that always puts a smile on my face (and my husband’s; which is no mean trick because he’s one of those “Soup isn’t food it’s just sustenance!” kind of people). It’s far easier to make than […]
Other than a Chicken Jalfrezi, there are two dishes I’m likely to have a strop over if they’re not on the table when I go out for an Indian; Aloo Gobi, and Aloo Parantha. Both potato dishes (Aloo Aloo!), Aloo Gobi is a vegetarian dish made from potato, cauliflower and Indian spices (my mother in-law […]
Remember when the weather wasn’t grey and miserable and it felt like summer was literally on the doorstep banging the door down? Yeah, good times. Well, back then we managed to have a barbecue (the first and hopefully not the last of the year…). We had sausages, grilled chicken, and on a whim Sunny picked […]