COD AND CHORIZO PIE WITH CANNELLINI MASH

Smoky chorizo and sherry pair beautifully with meaty cod in this updated version of fish pie.

Preparation 30 minutes Cooking about 50 minutes Serves 4

7 TBSP EXTRA-VIRGIN OLIVE OIL

150G COOKING CHORIZO, SLICED INTO 5MM RINGS 50G PLAIN FLOUR

75ML DRY SHERRY

200ML CHICKEN OR VEGETABLE STOCK

600G SKINLESS BONELESS COD LOIN, CUT INTO LARGE CHUNKS

3 SPRING ONIONS, SLICED

FOR THE TOPPING

100G FRESH BREADCRUMBS

FINELY GRATED ZEST 1 LEMON

3 TBSP FINELY CHOPPED PARSLEY 2 GARLIC CLOVES, CRUSHED

2 X 400G TINS CANNELLINI BEANS, DRAINED AND RINSED

1 Preheat the oven to 200°C (180°C fan oven) gas mark 6. Heat 2 tbsp olive oil in a medium pan and fry the chorizo over a medium heat until golden. Remove with a slotted spoon and put onto a plate. Add the flour to the pan and stir until combined with the oil. Gradually stir in the sherry and stock to make a smooth paste. Simmer for 2 minutes until very thick, then season and set aside.

2 For the topping, heat 2 tbsp oil in a medium frying pan, add the breadcrumbs and cook until lightly toasted. Stir in the lemon zest and parsley and remove to a separate plate. Wipe out the pan and add the remaining oil. Add the garlic and beans and fry gently for 2-3 minutes until warmed through. Mash roughly and season.

3 Arrange the chorizo, cod and spring onions in a 1.7-litre pie dish and dollop over the sauce. Cover with the mash and sprinkle over the breadcrumbs.

4 Cook in the oven for 30 minutes until piping hot and the breadcrumbs are deep golden.