THE BIG FREEZE Save time and money with home-made freezer meals
The party season is fast approaching and a few unexpected guests are bound to show up at your door! Fear not – make our clever Triple-tested recipes, stash them in your freezer and you’ll be ready to entertain anyone at short notice. The added bonus? Each
CREAMY SMOKED SALMON COBBLER
Fish pie gets an American makeover, topped with fluffy, scone-like dumplings made with tangy cream cheese and smoked salmon. Hands-on time 25min. Cooking time about 40min. Serves 6
◆ 50g (2oz) butter ◆ 2 leeks, thickly sliced ◆ 40g (1½oz) plain flour ◆ 400ml (14fl oz) semi-skimmed milk,
plus extra to brush ◆ Finely grated zest and juice 1 lemon ◆ 350g (12oz) frozen white fish fillets,
defrosted and drained (if needed) for the cobbler ◆ 175g (6oz) self-raising flour ◆ ½tbsp baking powder ◆ 2tsp dried chives ◆ 75g (3oz) full-fat cream cheese ◆ 75ml (3fl oz) milk, plus extra to brush ◆ 1 medium egg ◆ ½tbsp vegetable oil ◆ 50g (2oz) smoked salmon trimmings
1 Preheat oven to 200°C (180°C fan) mark 6. Melt butter in a medium pan and gently fry leeks over medium heat for 10min, until softened. Stir in flour. Gradually add the milk, stirring until smooth. Bring to boil, stirring, then turn down heat and simmer until thickened, giving an occasional stir. Stir in lemon zest and juice and some seasoning. Set aside. 2 For the cobbler, mix flour, baking powder and chives with some seasoning in a bowl. In a jug, whisk together the cream cheese, milk, egg and oil. Add the liquid to the dry ingredients and stir until evenly mixed. Stir in smoked salmon. 3 Cut fish fillets into large chunks and place in an ovenproof serving dish. Mix through leek sauce. Spoon the cobbler mix on top in six evenly spaced dollops. 4 Brush cobbler with milk and cook in oven for 25min until piping hot and golden. Serve with seasonal greens. PER SERVING 349cals, 20g protein, 15g fat (8g saturates), 32g carbs (5g total sugars), 1g fibre FREEZE AHEAD Make and cool quickly. Wrap in clingfilm and freeze for up to 1 month. To serve, defrost overnight in the fridge. Reheat in 200°C (180°C fan) mark 6 oven for 30-35min until piping hot (cover with foil if cobbler is browning too quickly).