Year 9 Recipe Book Name…………………………………… Form………………….. Group………………….
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Bread Rolls Chelsea Buns Pizza Sweet or Savoury Pie Savoury Flan Bakewell Tart Profiteroles Quick Flaky Pastry Pasties Vegetable, Feta and Filo Parcels Lemon Meringue Pie Belgian Fruit Flan Pineapple Upside Down Pudding Chocolate Brownies Victoria Sandwich Cake Summer Fruit Gateau Cheesecake Key Lime or Lemon Pie Baked Lemon Cheesecake Lasagne Cottage Pie Tomato Based Tarte Tatin Chicken Korma Queen of Puddings Fisherman’s Pie
To follow the link for Practical Power Points/ Extension work/Differentiated Materials Go to; My Computer _ Shared Area _ Food Tech Folder _ Practical Power Points.
Bread Rolls Basic Bread Mixture 250g strong plain flour - (sometimes called bread flour - you can use white, wholemeal or granary) ½ teaspoon salt 15g margarine 1 rounded teaspoon of easy-blend yeast (½ pkt) ½ teaspoon sugar 150ml warm water Optional - seeds for topping - eg sesame, poppy, onion, sunflower BAKING TRAY This recipe will make 6 bread rolls Method Switch on oven - Gas 7 / 210°C
Sieve flour and salt into mixing bowl. Rub-in the margarine until it looks like fine breadcrumbs. Add the sugar and dried yeast.
Measure out the water making sure it is warm.
Make a well in the dry mixture and add the water. Stir with a tablespoon to form a soft dough. If the mixture is too dry add more water.
Flour the table and tip out the dough. Fill the mixing bowl with water and leave by the sink to soak. Knead the dough for 10 minutes.
Cut into 6 equal pieces and shape into rolls. Put on the baking tray and leave on top of cooker covered with a clean dry tea-towel for at least 30 minutes.
Brush with egg/milk and sprinkle with seeds before baking for 10-15 minutes. When cooked the rolls should be golden brown and sound hollow when tapped on the base.
Chelsea Buns 250g strong bread flour ½ teaspoon salt 1 teaspoon sugar 1 teaspoon easy blend yeast 25g margarine 125ml warm water Filling 150g dried fruit - currants, raisins, sultanas or mixed fruit 50g margarine 50g sugar VICTORIA SANDWICH TIN Method
Switch on oven - Gas 7 / 220°C
Make the bread mixture as before by putting the flour, salt, sugar, yeast and margarine in the mixing bowl. Rub in the margarine until the mixture is like breadcrumbs. Add the warm water and mix with a wooden spoon. Add more water if necessary to form a soft dough . Knead the dough for 10 minutes.
Gently melt the margarine in a saucepan then leave to cool.
Roll out the dough into a large oblong shape. Brush the cooled margarine over the surface and sprinkle evenly with the dried fruit and sugar. Roll up the dough and cut into 8 pieces. Arrange the pieces on end in the greased cake tin. Cover with a clean dry tea-towel and leave to rise for at least 30 minutes.
Bake in a hot oven for 20-30 minutes.
Pizza 50g strong bread flour ½ teaspoon salt 1 teaspoon easy blend yeast 15g margarine 125ml warm water Topping 1 jar of pizza topping Or You can make your own topping by gently simmering the following ingredients for 810 minutes in a saucepan: 1 tin chopped tomatoes/ a finely chopped onion/ pinch of sugar/ chopped red pepper/ pinch of mixed herbs/ salt and pepper 150g grated cheese + any other topping ingredients which you like, e.g. bacon, ham, mushrooms, salami, pineapple, olives etc. etc. BAKING TRAY OR PIZZA DISH Method Switch on oven - Gas 7 / 220°C
Make the bread mixture as before by putting the flour, salt, yeast and margarine in the mixing bowl. Rub in the margarine until the mixture is like breadcrumbs. Add the warm water and mix with a tablespoon. Add more water if necessary to form a soft dough. Knead the dough for 10 minutes then roll out to fit the tin. Add cheese round the edge if you want a stuffed crust.
Make your own tomato sauce (see above) or use the jar of ready-made sauce. Spread over the bread base leaving a gap around the edge.
Add the rest of the topping ingredients leaving the cheese until last.
Bake for 20-30 minutes until topping is golden brown.
Sweet or Savoury Pie 200g plain flour Pinch of salt 50g margarine 50g white fat (white Flora is good) Approx 4 tablespoons cold water PIE DISH or VICTORIA SANDWICH TIN Filling- this is up to you - you can use anything you like BUT it must be prepared in advance so it is ready to use. You can use a tin or jar of pie filling if you wish—the skill this week is in the pastry making, not the filling. Method Sieve flour and salt into a mixing bowl. Add fat and cut into small pieces with a knife.
Rub-in using finger tips until the mixture looks like breadcrumbs. DO NOT go on doing this for too long or the mixture will begin to stick together and be difficult to roll out later.
Add the water and mix together with a knife. Add more cold water if necessary and then press together gently with one hand. Don’t over handle.
Cut the pastry in half. Roll out one half on a lightly floured table, using a backward and forward movement with the rolling pin. Turn the pastry round not over - very frequently to make sure it is not sticking to the table.
When the pastry is the right size, line the dish and trim off the edges. Add the filling.
Roll out the top. Damp the edge of the pie with water and place the lid on top. Make a decorative edge and some pastry leaves. Brush with beaten egg before baking in a hot oven, gas 6 / 200°C for about 30 minutes.
Shortcrust Pastry 150g flour + pinch of salt 75g fat (mixture of margarine and white fat) 3 tablespoons water Filling 100g grated cheese 3 eggs 150 ml. milk Salt and pepper PLUS ANY OF THE FOLLOWING:1 tin tuna fish and 1 tin sweetcorn OR 1 red or green pepper + 1 courgette + 1 onion OR 4 – 6 rashers bacon (cut into pieces) + 1 small onion OR 1 tin corned beef cut into cubes and 3 tomatoes cut in slices OR 1 large onion and an extra 50g cheese FLAN DISH or PIE DISH or VICTORIA SANDWICH TIN Method Switch on oven Gas 5 / 190°C Sieve flour and salt into a mixing bowl. Add fat and cut into small pieces with a knife. Rub-in using finger tips until the mixture looks like breadcrumbs. DO NOT go on doing this for too long or the mixture will begin to stick together and be difficult to roll out later. Add 3 tablespoons of cold water and mix together with a knife. Add more water if necessary and then press together gently with one hand. Don’t over handle. Roll out the pastry on a lightly floured table, using a backward and forward movement with the rolling pin. Turn the pastry round - not over - very frequently to make sure it is not sticking to the table. When the pastry is the right size, line the dish and trim off the edges. Bake blind - this means baking the pastry without any filling. The best way to do this is to brush about 2 teaspoons of egg over the pastry and then make holes in it with a fork. Put in the oven for 10-15 minutes until firm. Prepare the filling ingredients. Raw ingredients such as bacon, mushrooms, onion, peppers, courgette need to be fried gently in a small amount of oil for 5 - 10 minutes. When the pastry case is ready, add the prepared filling ingredients, ending with the cheese. Mix the eggs and milk together and season with salt and pepper. Don't overdo the salt because there will be some in the bacon and cheese. Carefully pour the egg/milk mixture into the flan, making sure you fill it right up to the top. Bake for 30-40 minutes until set and golden brown.
150g plain flour Pinch of salt 75g fat (margarine/white Flora) 3 tablespoons cold water Flan dish – or pie dish – or cake tin Filling 4 tablespoons jam – any flavour 100g margarine 100g caster sugar 100g SR flour 2 eggs Few drops of almond essence Cherries / few flaked almonds for decoration Method Switch on oven – gas 5 / 190˚C
Make shortcrust pastry – rub in the fat and flour, add water, mix with knife.
Roll out on floured table – line dish – trim edges and save scraps of pastry.
Spread jam evenly over base.
Cream the margarine and sugar, gradually add the beaten egg with a few drops of almond essence added. Sieve in the flour and using a metal spoon, stir the mixture gently until smooth. The mixture should have a dropping consistency.
Spread this mixture carefully over the jam in the pastry base.
Roll out the scraps of pastry to make a lattice top. Add cherries and almonds in the gaps.
Bake for 25-30 minutes.
These are made with CHOUX PASTRY which takes its name from the French word choux, meaning cabbage. When baked, the profiteroles should be the shape of little cabbages. This recipe should make 8 profiteroles. 50g margarine 60g plain flour 2eggs 150ml water ½ pint double cream 150g chocolate BAKING TRAY and CONTAINER FROM HOME Method Switch on oven Gas 7 / 220°C
Grease the baking tray.
Measure water accurately. Put water and margarine in saucepan and bring to the boil.
When the liquid is boiling, add the flour all in one go and stir fast to form a dough in the pan. Leave to cool for about 5 minutes.
Beat the eggs in a jug then add them gradually to the dough in the pan, beating well each time.
Use a metal spoon dipped in cold water and place 6 to 8 blobs of mixture on the greased baking tray. The cold water helps to stop the pastry from sticking to the spoon.
Bake for 15 to 20 minutes until well risen and golden brown. The shell of the pastry should feel dry.
Leave on a cooling rack until completely cold, then fill with whipped cream and drizzle melted chocolate over the top.
Leave in the fridge until ready to eat.
Quick Flaky Pastry Pasties 225g plain flour 150g hard margarine (eg ‘Stork’ which is sold in a block) Wrap the margarine in tinfoil and label with your name. On arriving in school, put it in the freezer pinch of salt Cold water to mix Suggestions for fillings (but feel free to invent your own) Raw ingredients must be partly cooked in advance. Cheese, onion and potato 100g grated cheese 200g cooked diced potato 1 small onion finely chopped Corned beef and baked beans 1 large tin corned beef cut into dice 1 small tin baked beans Meat and vegetable 200g cooked minced beef or an alternative such as Quorn 100g cooked diced potato 1 small onion finely chopped Fruit turnovers - Approximately 6 tablespoons of any stewed fruit BAKING TRAY Method Sieve the flour and salt into a mixing bowl.
Remove the margarine from the freezer and hold it in the tinfoil. Grate it into the flour using the coarse side of the grater. Keep dipping the margarine into the flour to prevent it sticking.
Using a round bladed knife, cut the fat into the flour until the mixture is crumbly.
Add enough cold water to form a dough which leaves the bowl clean.
Roll out into a large square and cut out 4 circles, approximately 20cm across. Squash the scraps together and roll out again to make two small circles.
Add the filling. Wet the edges and fold over to form a pasty. Crimp the edge. Brush with beaten egg before baking for 20 – 30 minutes on Gas mark 6/7 Elec 200°C until golden brown.
Vegetable, Feta and Filo Parcels 1 carrot cut into thin strips 1 red pepper cut into thin strips 1 courgette cut into thin strips 5 spring onions cut into thin slices 90g feta cheese - crumbled 90g pesto (optional) 1 clove garlic 1 pkt filo pastry BAKING TRAY Method Pre-heat the oven 200C / Gas 6
Heat a little butter in a saucepan, add the crushed garlic and prepared vegetables and cook until tender.
Remove from the heat and allow to cool.
Add the crumbled feta to the cool vegetable mix.
Open the filo pastry and keep covered with a damp tea towel or the pastry will spoil.
Working with two sheets at a time, brush the surface with some melted butter (your teacher will provide this)
Spread a teaspoon of pesto in the centre of the pastry, leaving a border. Add a quarter of the vegetable mix in the centre.
Fold and tuck in the edges to make a parcel or you can make samosas - your teacher will show you how to do this.
Brush the top with butter and sprinkle on a few sesame seeds. Bake for 2025 minutes.
Lemon Meringue Pie 1 ready made sweet pastry case 25g cornflour 200ml water 15g butter or margarine 175g caster sugar (weigh 50g of this separately) 2 lemons or one orange 2 eggs Container to carry it home safely Method Blend the cornflour with the water in a saucepan, to make a smooth paste. Add the butter, lemon zest, 50g sugar and the lemon juice.
Bring to the boil, stirring ALL THE TIME with a wooden spoon, until the sauce thickens. Take off the heat and allow to cool slightly.
Carefully separate the eggs, putting the whites in a clean, grease-free mixing bowl.
Add the egg yolks to the cooled lemon mixture and stir well. Pour this mixture into the pastry case.
Whisk the egg whites until stiff and dry. You should be able to tilt the bowl without the egg whites sliding about. Gradually whisk in the remaining sugar until the meringue is thick and glossy.
Spoon or pipe the meringue on top of the sauce and bake for 15-20 minutes at Gas mark 4 / 180°C until golden brown.
Belgian Fruit Flan A ready made pastry or sponge case (make or buy) Filling ( Crème Patissiere ) 2 eggs 50g caster sugar 2 level tablespoons of cornflour 300ml milk ½ teaspoon vanilla or almond essence ( or 1 tablespoon of fresh orange or lemon juice ) Topping Selection of fruit such as kiwi, strawberries, raspberries, peach slices, seedless grapes, mandarins etc. (Not banana or apple unless you coat in lemon juice) 1 packet quick jel Method Prepare the base.
Using a balloon whisk, mix the eggs and sugar together in a saucepan. Add the flour and finally the milk.
Take the saucepan to the cooker and stir ALL THE TIME over a gentle heat until the sauce thickens. Add essence or juice and beat well.
Pour filling into base.
Arrange fruit on top.
Make quick jel according to the instructions on the packet. Spoon on top of fruit.
Pineapple Upside Down Pudding 4 pineapple rings 4 glace´ cherries 2 tbsp Golden Syrup 100g margarine 100g caster sugar 100g SR flour 2 eggs Victoria sandwich tin Method Switch on oven gas mark 4 / 180°C
Lightly grease the tin. Drizzle the golden syrup in the base of the tin and arrange the pineapple rings and cherries on top.
Cream together the margarine and sugar until light and fluffy.
Gradually add the beaten eggs to the creamed mixture, beating well with each addition.
Stir in the flour with a metal spoon. DO NOT BEAT the mixture at this stage.
Spoon the cake mixture on top of the pineapples making sure all the fruit is covered.
Bake for 25-30 minutes until risen, springy and golden brown.
60g margarine 50g plain chocolate 175g sugar 2 eggs 60g plain flour 60g walnut pieces
VICTORIA SANDWICH TIN or SQUARE CAKE TIN 20cm Method Switch on oven Gas 4 / 180°C. Grease the tin.
Half fill a saucepan with water and put on a high heat.
Put margarine in a mixing bowl and add the chocolate broken into pieces.
Put the bowl over the saucepan of simmering water and stir until the chocolate and the margarine have melted.
Switch off the pan and take the bowl back to your table. Stir in the flour, walnuts, sugar and beaten eggs. Mix well.
Pour the mixture into the tin and bake for 30 to 35 minutes. When cooked it should have a crack in the top, but the inside will still be 'squidgy'
Leave in the tin to cool. Cut into pieces and dust with icing sugar.
Victoria Sandwich Cake 200g margarine 200g caster sugar 200g SR flour 4 eggs Filling and finishing Jam of your choice 200g icing sugar + 100g margarine (to make butter icing) OR Tub of mascarpone cheese and flavour of choice 2 VICTORIA SANDWICH TINS & A SHEET OF GREASEPROOF PAPER Method Switch on oven at Gas mark 4 / 180°C
Grease the tins. Cut out two circles of greaseproof paper to fit the base of each tin.
Cream together the margarine and sugar until light and fluffy.
Beat the eggs in a jug and add a little at a time to the creamed mixture, beating well with each addition.
If you want to add flavour or texture to your cake add liquids like essence or lemon juice with the egg. Dry ingredients like cocoa need to go with the flour.
Stir in the flour with a metal spoon. Divide the mixture between the two tins.
Bake for 20-30 minutes until golden brown and springy to the touch.
After a few minutes, remove from the tins and leave on a cooling rack until almost cold.
Sandwich together with your fillings.
Fruit Gateau 3 eggs 75g caster sugar 75g flour Fresh fruit for filling and decoration 250ml carton of double cream Swiss roll tin or two Victoria sandwich tins Sheet of greaseproof paper Container to carry gateau home in Method Switch oven on at Gas mark 6 / Elec 200°C
Grease the tin and line with greaseproof paper
Whisk the EGGS AND SUGAR with an electric whisk until thick and creamy. This should take about 5 minutes.
Sieve the flour on top of the mixture and fold in with a metal spoon. Pour into the prepared tin.
Bake for 10-15 minutes until golden brown and springy to the touch
Remove from the tin and carefully peel off the greaseproof paper
If you have used a Swiss roll tin, cut the cake into 3 equal sized pieces - leave to cool
Whip the cream until it stands up in peaks. Prepare the fruit.
Sandwich the layers of cake together with the fruit and cream.
Cheesecake 150g crushed digestive biscuits 75g margarine 225g cream cheese (not the low fat cheese, it doesn't work in this recipe) 125ml double cream 50g caster sugar 1 lemon, orange or lime FLAN DISH or VICTORIA SANDWICH TIN Method
Melt the margarine in a saucepan. Don't let it bubble. Remove from the heat and stir in the crushed biscuits. Press the crumbs firmly into the base of the dish.
Wash the lemon. Grate the zest finely and squeeze out the juice.
Whip the cream until thick.
Beat the cheese to soften it. Stir the cream into the cheese, fold in the sugar, lemon zest and juice.
Spread the mixture carefully over the biscuit base and chill before serving.
The top can be decorated with fruit if you wish.
Key Lime or Lemon Pie Biscuit base made with the following ingredients: 50g butter or margarine 120g digestive biscuits crushed to a fine crumb Topping 2 eggs 1 405g tin of condensed milk 2 limes or lemons 50g caster sugar FLAN DISH OR 4 RAMEKIN DISHES Method Melt the butter gently in a saucepan. Remove from the heat and stir in the biscuit crumbs. Press firmly into the dish.
Wash up the saucepan.
Separate the eggs carefully as shown.
Beat the egg yolks into the condensed milk. Stir into this the lime juice and zest and pour the mixture on to the biscuit base.
Bake this for 15-20 minutes at gas 4 / 180°C until set.
Whisk the egg whites until stiff and dry. Gradually whisk in the sugar until the meringue is thick and glossy.
Spoon or pipe the meringue on to the cream base and return to the oven for 5-8 minutes until golden brown.
Baked Lemon Cheesecake The base 175g crushed biscuits (digestives are good) 75g margarine The topping 1 lemon, lime or orange 2 eggs 340g cream cheese (not low fat, it doesn’t work in this recipe) 115g sour cream or fromage frais 85g caster sugar 1 tbsp cornflour VICTORIA SANDWICH TIN or flan dish Method Switch on oven at Gas mark 2 / 150°C
Grease the tin.
Melt margarine, remove from the heat and stir in the crushed biscuits. Press firmly into the greased tin.
Finely grate the zest from the lemon. Cut in half and squeeze out the juice.
In a mixing bowl, mix together the cream cheese, fromage frais, sugar, cornflour, lemon zest and juice.
Separate the eggs (your teacher will show you how to do this). Beat the egg yolks into the creamy mixture.
Whisk the egg whites until stiff. Gently fold the lemon mixture into the egg whites. Spoon over the biscuit base and bake for approx 50 minutes.
Chill in fridge before eating.
Decorate with piped cream and lemon zest.
Lasagne Meat Sauce 500g extra lean minced beef 1 large onion 1 pepper 100g mushrooms 1 large tin chopped tomatoes 2 tbsp tomato puree 1-2 cloves of garlic 1 tsp mixed herbs Salt and pepper 6 or 8 sheets of lasagne pasta – (look for fresh pasta or the ready to use type) Cheese sauce 1 pint milk 50g plain flour 50g margarine 100g cheese Parsley or basil leaves for garnish LARGE DISH Method Prepare the onion, garlic, pepper and mushrooms. Chop into dice.
Cook the meat for 5 minutes over a medium heat, stirring all the time. Add the prepared vegetables and continue stirring for a few more minutes.
Add the tinned tomatoes, tomato puree, herbs and seasoning.
Put a lid on the pan and simmer for about 20 minutes. Stir occasionally and add a splash of water if it looks dry.
Tip the meat mixture into a mixing bowl. Wash and dry the saucepan and wooden spoon.
Make the cheese sauce by the all-in-one method.
Assemble the lasagne, starting with a layer of meat sauce, then the pasta and half the cheese sauce. Repeat the layers and sprinkle some grated cheese on the top.
When you get home, bake for 30-40 minutes until the top is golden brown.
Cottage Pie To serve 4 or 6 500g lean minced beef or you could use Quorn or soya mince 1 onion 1 carrot 2 sticks celery 1 large tin chopped tomatoes 1 stock cube 2 tbsp Worcester sauce 2 bay leaves or 1 tsp mixed herbs Mash topping 1 kg potatoes 25g butter 2 tbsp milk LARGE OVEN-PROOF DISH Method Peel and chop the potatoes into even sized pieces. Put in a large saucepan and cover with cold water. Bring to the boil and cook for about 15 minutes until a sharp knife will slip easily into the potato.
Drain and mash the potatoes with the milk and butter. Transfer to a mixing bowl and wash and dry the saucepan.
Peel and dice the carrot, celery and onion. Open the tomatoes.
Cook the minced beef for 5 minutes over a medium heat, stirring all the time. Add the prepared vegetables and continue stirring for a few more minutes.
Add the rest of the ingredients – tomatoes, herbs and stock cube. You may need to add a splash of water, but check as it simmers.
Cook the sauce for 30 minutes. Transfer it to the dish.
Cover with the mashed potato and make a pattern on top with a fork.
When you get home, the pie will need to go in the oven for 30-40 minutes on Gas 5 / 190°C until crisp and golden brown on top with bubbling meat sauce below.
Tomato Based Tarte Tatin 25g butter 1tsp sugar 500g cherry tomatoes 1 small onion 1 clove garlic (optional) 2 tsp vinegar 250g plain flour 140g butter 1 tbsp oregano VICTORIA SANDWICH TIN Method Rub the butter into the flour until you reach the breadcrumb stage. Add enough cold water to form a soft but not sticky dough. Leave in the bowl.
Cut the tomatoes in half. Peel and slice the onion.
Gently melt the butter in a saucepan, add the sugar and dissolve.
Remove from the heat and stir in the tomatoes, onion, garlic, vinegar and herbs. Put this mixture in the Victoria Sandwich tin.
Roll out the dough to a circle to fit the top of the sandwich tin. Place it on top of the tomato mixture, tucking it down the sides. Spike the top with a fork.
Bake for 25-30 minutes on Gas mark 5 / 190°C
Chicken Korma (serves 4-6) 4 skinless chicken breasts 1 onion Thumb sized piece of fresh ginger Small bunch/bag of fresh coriander 400g can chick peas ½ jar of Pataks Korma curry paste……………..any will do but this is a good brand. 400ml can of coconut milk Method Cut the chicken into 3cm sized pieces.
Peel, halve and slice the onion
Peel and grate the ginger.
Pick the leaves from the coriander and open and drain the chick peas.
Put 2 tbsp oil into the saucepan and add the onion, ginger and coriander leaves. Sweat for 10 minutes over a low heat with a lid on the pan.
Add the chicken pieces, korma paste, coconut milk and drained chick peas to the pan.
Add half a can of water and leave to simmer for 30 minutes. Add a little more water if it seems to be drying out.
Queen of Puddings 100g white breadcrumbs 2 eggs 50g caster sugar 10g butter 570ml (1 pint) milk grated zest of 1 lemon 3 tablespoons raspberry jam CASSEROLE DISH OR SOUFFLE DISH (needs to hold 1½ pints) or 4 ramekin dishes Method Switch on oven – Gas mark 4 / 180°C
Grate the zest from the lemon using the fine side of the grater.
Pour the milk in the saucepan and bring to the boil. Remove from the heat and stir in the butter, lemon zest, half the sugar (25g) and the breadcrumbs. Leave to one side for 10 minutes to cool.
Separate the eggs. Add the yolks to the mixture in the pan and stir well. Tip into a lightly greased casserole dish. Bake for 15 minutes until set.
Add some dollops of jam to the mixture in the casserole dish.
Whisk the egg whites until firm and then whisk in the sugar to make a meringue.
Spoon the meringue on top of the jam and put back in the oven for a further 10 minutes until golden brown.
Fisherman’s Pie 1kg potatoes 450g smoked haddock 450g cod/Pollock (any white fish) 2 hard boiled eggs (optional) 75g margarine (cut off
to save for the mash)
60g flour 1 pint milk (take out 2 tbsp for the mash) Small bunch of fresh parsley – finely chopped 50g grated cheese CASSEROLE DISH Method Peel the potatoes - cut into even sized chunks so that they will all cook in the same length of time. Put in a saucepan and cover with cold water. Bring to the boil and cook for about 15 minutes until a knife will slip easily into the potato.
Cut the fish into 3cm chunks. Chop the hardboiled eggs and the parsley.
Drain and mash the potatoes. Add the butter and milk and a pinch of salt. Put the potato into a bowl. Wash and dry the saucepan
Make a white sauce by the all-in-one method. Put the flour, milk and margarine in the pan. Whisk over the heat until it thickens, then add the parsley and hard boiled egg.
Add the fish to the pan and mix well. Pour into casserole dish and carefully spoon the mashed potato on the top.
Make a pattern with a fork and sprinkle the cheese over the top.
When you get home, bake for 30 minutes in a hot oven, gas mark 6 / 200°C