Something special: Haddock kedegree pot pies

These pastry-free pies are perfect for when you want to lay on something hearty, and they’re gluten-free.  This version uses smoked haddock, but take it out, and they’re still delicious vegetarian mains.

Serves 6
For the filling
700ml milk
400g skinless smoked haddock fillets
300g haddock skinless (un-smoked)
2 sprigs of parsley
60g unsalted butter
1 large onion, sliced
1 leek, sliced
2 tablespoons mild curry powder
60g plain flour
100ml dry white wine
100g kale, shredded
Zest and juice of one lemon
½ bunch of flat leaf parsley chopped
sea salt and freshly cracked black pepper

For the rice and egg topping
200g basmati rice
1 tablespoon unsalted butter
1 large onion diced
1 cinnamon stick
1 teaspoon turmeric
300ml vegetable stock
50g shredded kale
1 tablespoons chopped flat leaf parsley

Method
1. Preheat the oven to 200°C/Gas Mark 6. Soak the rice in cold water. In a saucepan bring the milk to the boil. Once boiling, remove from the heat, and place the fish in a medium-sized roasting tray. Add sprigs of parsley, pour over the hot milk, then cover the tray with foil and place in the oven for 10-12 minutes until the fish is cooked and flaky.

2. Carefully remove the fish from the tray, flake, and set aside. Remove any bones if found and pass the milk through a fine sieve.

3. In a saucepan over medium heat, melt the butter, and sauté the sliced onions and leeks with the curry powder and seasoning for 5 – 6 minutes, until softened and starting to brown. Add the flour and cook for a further one minute, then add the wine and stir to prevent lumps. Slowly add a ladle of the hot milk at a time, stirring well after each addition until all the milk is incorporated and the mixture is smooth. Simmer over a medium heat for further two minutes, stirring until the mixture thickened and is cooked. Add the shredded kale, lemon zest and juice, then stir in the parsley.

4. Drain the soaked rice. In a medium saucepan melt the butter over medium heat and sauté the onion, cinnamon and turmeric and seasoning for 5 minutes. Then add the rice and cook for a further minute, stirring continuously. Add the stock and cover the pan with a lid. Reducing the heat to low, simmer for 10 minutes, stirring once or twice.

5. Next, remove the pan from the heat and stir in the kale. Cover the pan with a lid and set aside for a further 10 minutes. Use a fork to fluff the rice and stir in the parsley. While the rice is cooking, boil the eggs for 6 minutes until soft-boiled. Once cooked, peel and set aside.