What’s for DINNER TONIGHT?

These feel-good individual pots with a filo pastry topping are a colourful twist on a traditional fish pie

FILO FISH PIES

TAKES 40 MINS SERVES 6

FOR THE FILLING 300ml semi-skimmed milk 2 bay leaves 200g hake, cut into chunks 150g smoked haddock, cut into chunks

200g salmon, cut into chunks 1 onion, finely chopped 2tbsp butter

2tbsp flour 1tsp English mustard 125g peas

1 bunch of dill, chopped 4 cooked beetroot, cut into wedges Green salad and lemon wedges, to serve FOR THE TOPPING 6 sheets of filo pastry 30g butter, melted YOU WILL NEED 6 ramekins or 1 large baking dish

1 Preheat the oven to 180C/ Gas 4. For the filling, in a pan heat the milk and bay leaves. Poach all the fish for 3-4 mins in the liquid, then set aside. Drain off the milk, reserving it for the sauce.

2 In the same pan, fry the onion in the butter, then add the flour and the milk, whisking until the mixture is smooth and has thickened. Remove from the heat and stir in the mustard, fish, peas, dill and beetroot wedges. 3 Divide the fish mixture between the ramekins or put it all in the baking dish. Brush the filo pastry with melted butter and top each ramekin with a sheet of crumpled filo (or cover the baking dish completely with crumpled filo).

4 Put on a baking tray and bake for 20-25 mins, until the filo is golden. Serve with salad and lemon wedges.

THESE CAN ALSO BE MADE WITH A MASHED POTATO TOPPING INSTEAD OF FILO