This week the Yorkshire Evening Post Family Living starts a new series of healthy recipes from Sally Bee of charity Heart Research.
200g smoked haddock fillet
200g salmon fillet
1 medium onion, peeled and finely chopped
1 large leek, chopped
4 tbsp extra-virgin olive oil
1 tsp ground cumin
4 tbsp plain flour
2 tbsp cornflour
6 tbsp cold water
100g cooked peas
2 hard-boiled eggs, chopped
handful of fresh chopped parsley
For potato topping
400g mashed potatoes
200g mashed parsnips
200ml skimmed milk
2 tbsp extra-virgin olive oil
Heat oven to 180°C/350°F/Gas mark 4.
Put fish in a saucepan, add the milk and black pepper and boil. Simmer for 3–4 minutes. Once cooked, drain the fish and set aside, keeping the milk.
Heat 4 tablespoons of olive oil and cook the onions and cumin until soft. Add the milk to the saucepan and stir over a low heat. Then add cornflour and water, stirring until it thickens.
Remove from heat and add haddock, salmon, sweetcorn, peas, chopped boiled eggs and parsley. Season and spoon into baking dish.
Mix warm mashed potato and with parsnip, and little olive oil. Spoon over fish mixture and bake for 30 minutes.
* Healthy recipe by Sally Bee for Heart Research charity.