Issue 3

Preheat your oven to 230°C. Place the potatoes onto the salted water & bring to the boil. Put the eggs in a separate pan and cook for 10 minutes until hard boiled. At the same time, steam the spinach on a colander above the pan. This will only take a minute. Remove the spinach & gently squeeze to remove excess moisture. Then drain the potatoes in the colander. Remove the eggs, cool under cold water, then peel & quarter them.

In a separate pan slowly fry the onion & a carrot in a little olive oil for 5 minutes. Add the heavy cream & bring to the boil. Remove from the heat & add the parmesan, lemon juice, mustard and parsley. Put the spinach, fi sh & eggs into an appropriately sized earthenware dish & mix together, pouring over the creamy vegetable sauce.

The cooked potatoes should be drained & mashed. Add some olive oil, salt, pepper & a touch of nutmeg, if you like. Spread on top of the fi sh pie. Place in the oven for approximately 30 minutes until the potatoes are golden.