Cod & chorizo pie with cannellini mash

Smokey chorizo and sherry pair wonderfully with meaty cod in this dairy-free twist on a fish pie.

SERVES 4 PREP 30min COOK about 50min

• 7tbsp extra virgin olive oil

• 150g cooking chorizo, sliced into 5mm rings

• 50g plain flour

• 75ml dry sherry

• 200ml hot chicken/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

• 3tbsp 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) mark 6. Heat 2tbsp oil in a medium pan and fry the chorizo over medium heat until golden. Remove with a slotted spoon to a plate. Add the flour to pan and stir until combined with the oil. Gradually stir in the sherry and stock to make a smooth paste. Simmer for 2min until very thick; season and set aside.

2 For the topping, heat 2tbsp of the 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 with kitchen paper and add remaining 3tbsp oil.

Add the garlic and drained beans and fry gently for 2-3min, until warmed through. Mash roughly and season.

3 Arrange the cod chunks, chorizo and spring onions in the base of a 1.7-litre pie dish and dollop over the thick sauce (the fish will release a lot of liquid to thin the sauce). Cover with the bean mash and sprinkle over breadcrumbs.

4 Cook in oven for 30min, until piping hot and breadcrumbs are deep golden. Serve. PER SERVING: CALS 553; FAT 22G; SAT FAT 3G; CARBS 39G