If you are a seafood lover, you will definitely want to try out the smoky fish pie recipe. It calls for smoked haddock or cod fillets, but if you would prefer to use another type of fish you can feel free to do so. The fish itself gives you lots of protein and nutrients, and the fresh vegetables only add further to this.

It is a delicious dish that takes no more than an hour to prepare, and one that the whole family will love. It is also a great recipe to prepare for guests when you are entertaining.

Ingredients (Serves 4)

• 900 g smoked haddock or cod fillets
• 600 ml skimmed milk
• 2 bay leaves
• 115 g button mushrooms, quartered
• 115 g frozen peas
• 115 g frozen sweetcorn kernels
• 675 g potatoes, diced
• 5 tbsp low fat natural yogurt
• 4 tbsp chopped fresh parsley
• 60 g smoked salmon, sliced into thin strips
• 3 tbsp cornflour
• 25 g smoked cheese, grated
• salt and pepper

1. Preheat the oven to 200°C. Place the fish in a pan and add the milk and bay leaves. Bring to the boil, cover and then simmer for 5 minutes.
2. Add the mushrooms, peas and sweetcorn to the pan, bring back to a simmer, cover and cook for 5 to 7 minutes. Leave to cool.
3. Place the potatoes in a pan, cover with water, boil and cook for 8 minutes. Drain and mash with a fork or a potato masher. Stir in the yogurt, parsley and seasoning. Set aside.
4. Using a slotted spoon, remove the fish from the pan. Flake the cooked fish away from the skin and place in an oven proof gratin dish. Reserve the cooking liquid.
5. Drain the vegetables, reserving the cooking liquid, and stir into the fish with the salmon strips.
6. Blend a little cooking liquid into the cornflour to make a paste. Transfer the rest of the liquid to a pan and add the paste. Heat through, stirring until thickened. Discard the bay leaves and season to taste.
7. Pour the sauce over the fish and vegetables. Spoon over the mashed potato so that the fish is covered, sprinkle with cheese and bake for 25 to 30 minutes. Serve.

This is a fantastic recipe, one that includes loads of vegetables. Onion, leeks, carrots, and celery are all called for in this recipe, and you can even add in as many more vegetables as you like as well. It is a delicious dish that is great for entertaining, and the best part is that you can make as much of it as you like because you can save the leftovers and reheat them at a later date.

If you have children this is a great idea to use to pack for lunches, just pour some soup into a thermos which will help keep it warm and off they go.

Ingredients (Serves 4)

• 60 g pearl barley
• 1.2 liters fresh beef stock
• 1 tsp dried mixed herbs
• 225 g lean rump or sirloin beef
• 1 large carrot, diced
• 1 leek, shredded
• 1 medium onion, chopped
• 2 sticks celery, sliced
• salt and pepper
• 2 tbsp fresh parsley, chopped to garnish
• crusty bread to serve

1. Place the pearl barley in a large saucepan. Pour over the stock and add the mixed herbs. Bring to the boil, cover and simmer for 10 minutes.
2. Trim any fat from the beef and cut the meat into thin strips.
3. Skim away any scum that has risen to the top of the stock.
4. Add the beef, carrot, leek, onion and celery to the pan. Bring back to the boil, cover and simmer for about 20 minutes or until the meat and vegetables are just tender.
5. Skim away any remaining scum that has risen to the top of the soup with a flat ladle. Blot the surface with absorbent kitchen paper to remove any fat. Season with salt and pepper to taste.
6. Ladle the soup into warm bowls and sprinkle with freshly chopped parsley. Serve accompanied with plenty of crusty bread.

“This soup is just as delicious made with lean lamb. A vegetarian version can be made by omitting the beef and beef stock and using vegetable stock instead. Just before serving, stir in 175 g fresh bean curd, drained and diced. An even more substantial soup can be made by adding other root vegetables such as swede or turnip”.

Most people would never think to combine ingredients such as ginger and pineapple, but in this recipe you will be glad that you did. The recipe calls for beef steaks which are definitely good for you but you want to make sure that you get the leanest steaks you can to ensure you are getting as little fat as possible.

Another great feature to this recipe is that you can basically add in as many vegetables as you like. It only calls for red chili strips and ginger root but you can throw in some tomatoes, green or red pepper, or corn, to name a few.

Ingredients (Serves 4)

• 4 lean beef steaks
• 2 tbsp ginger wine
• 2.5 cm fresh ginger root, finely chopped
• 1 garlic clove, crushed
• 1 tsp ground chilli
• 1 tsp vegetable oil
• salt and pepper
• red chilli strips to garnish
• freshly cooked noodle and shredded spring onions to serve

Relish

• 225 g fresh pineapple
• 1 small red bell pepper
• 1 red chilli
• 2 tbsp light soy sauce
• 1 piece stem ginger in syrup, drained and chopped

1. Trim any excess fat from the beef. Using a meat mallet or covered rolling pan, pound the steaks until 1 cm thick. Season on both sides and place in a shallow dish.
2. Mix the ginger wine, fresh ginger root, garlic and chilli and pour over the meat. Cover and chill for 30 minutes.
3. To make the relish, peel and finely chop the pineapple and place it in a bowl. Halve, deseed and finely chop the bell pepper and chilli. Stir into the pineapple together with the soy sauce and stem ginger. Cover and chill.
4. Brush a grill pan with the oil and heat until hot. Drain the beef and add to the pan, pressing down to seal. Lower the heat and cook for 5 minutes. Turn the steaks over and cook for 5 minutes.
5. Drain the steaks on kitchen paper and transfer to serving plates. Garnish with chilli strips, and serve with noodles, spring onions and the relish.