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Fishermans Catch Fish Pie

Ingredients

• 900g of chowder mix (Sold in the Shop)
• 700g of potatoes
• 1 pint of milk
• 4oz of frozen peas
• 1 onion chopped
• 2oz of butter
• 2oz of flour
• 4oz of grated cheese
• 1 tablespoon of wholegrain mustard (optional)

Cooking Instructions In a pot add the chowder mix and chopped onion and cover with milk. Bring to the boil and drain. Set aside the fish and drained milk.

In a pot melt the butter and add the flour. Add the drained milk and slowly bring to the boil, and then add the grated cheese and wholegrain mustard. To this add the part cooked chowder mix and frozen peas. Place in an oven proof dish.

Place peeled and chopped potatoes into a saucepan and boil for 8 minutes. Drain and add butter and milk and cream together. Cover the dish of chowder mix with the cooked potato and sprinkle with grated cheese. Bake for 20 minutes at 200°C.

Serve with crusty rolls.

Chicken Curry

Ingredients:

3 chicken breasts cubed

1 onion chopped

2 tsb Garam Masala

1 tsb ground coriander

2 tbl sp curry paste

Ginger

3 cloves garlic

100g apricots chopped

2 peppers chopped

4 apples chopped

Tin chopped tomatoes

Chicken stock

Fry in pan or bake in oven  the chicken cubes till cooked ( 20 mins)

Heat some oil in saucepan and add the onion ,ginger,and garlic . sweat for 2 mins then add the garam masala coriander and fry for another minute. Add the peppers and curry paste. Pour in  chicken stock and simmer, also add the tomatoes apricots and apples.simmer for about 20 mins till apples are soft.

Liquidise the cool mixture if required and then add the cooked chicken to the mix

Allow to simmer for 10 mins before serving with naan bread and long grain rice.