Fragrant Sugar Snap and Bean Sprout Noodle Laksa by Rachel Allen

Ingredients

150g fine Rice noodles
2 red Chillies, seeds removed and finely chopped
4 cloves Garlic, finely chopped
2.5 cm piece of root Ginger, roughly chopped
1 stick Lemon grass, outer leaves removed, roughly chopped
50g Coriander, leaves and stalks torn
juice of 1-2 limes
2 tbsp Sesame oil
4ml cans coconut milk
700ml vegetable stock
1-2 tbsp Fish Sauce, (nam pla) or soy sauce
250g sugar snap peas, halved lengthways
150g bean sprouts
8 Spring onions, finely sliced

Directions

Place the noodles in a large bowl and pour over boiling water to cover, so that it comes up to about 2.5cm above the noodles, and leave to soak for 3–4 minutes or until soft. Drain well.

Meanwhile, place the chillies, garlic, ginger, lemon grass, coriander (reserving a few leaves for scattering over the dish) and juice of one of the limes in a food processor and blend to a paste.

Heat the sesame oil in a large saucepan on a medium heat and fry the chilli paste for 3 minutes. Add the coconut milk, stock and 1 tablespoon of fish sauce or soy sauce. Bring to the boil, then reduce the heat and simmer for 10 minutes.

Add the sugar snap peas and bean sprouts and simmer for a further 2–3 minutes or until almost cooked but still crunchy. Check the taste and add more lime juice or fish/soy sauce if necessary.

Divide the noodles between warm bowls, ladle the hot soup over and scatter the sliced spring onions and reserved coriander leaves on top.

Fish Pie by Rachel Allen

Ingredients

1 large Onion, chopped
800g skinless fillets of fish such as Salmon, cod, whiting, hake or haddock
1 Lemon, juice only
125g Butter, diced
salt and freshly ground black pepper
150g Mushrooms, sliced
225ml double cream
1 heaped tbsp Dijon Mustard
4 tbsp finely chopped mixed herbs
1kg mashed potatoes

Directions

Preheat the oven to 180C/Gas 4.

Place the onion in the bottom of a large saucepan and lay the fish on top in an even layer. Pour in the wine add the lemon juice scatter with 100g of the butter and season with salt and pepper. Cover with a lid and simmer on a low heat for 15–20 minutes or until the fish is cooked.

In the meantime, melt the remaining butter in a small frying pan and sauté the mushrooms on a gentle heat for 5–6 minutes or until softened. Season well with salt and pepper.

Once cooked and using a slotted spoon, carefully transfer the fish from the saucepan (leaving the onions and cooking liquid in the pan) to a 22cm square ovenproof dish.

Add the cream to the onions and cooking liquid in the pan and continue to simmer, with the lid off, for 10–15 minutes or until the sauce is reduced and thick enough to coat the back of a spoon. Stir in the mustard, herbs and sautéed mushrooms and check the seasoning.

Pour the sauce over the fish in the dish and spoon over the mashed potato, spreading with the back of a spoon or fork. Alternatively, pipe the mash over the fish with a piping bag and nozzle for a more professional-looking finish. The fish pie can be prepared to this stage, left to cool and then placed in the fridge overnight until ready to bake.

Bake in the oven for about 30 minutes or until bubbling and golden on top. If cooking from chilled then bake for about 40 minutes instead. Serve immediately.