Fish, Mash and Peas + Parsley Sauce (All-in-one White Sauce recipe included)

Time to raid the freezer, when fish is what you fancy, there is nothing like lots of different types available so everyone has what they want. Hubby = cod, daughter and me = plaice.

Yet again, the potato was put through the ricer, leaving it light and fluffy, so much easier to serve and less "claggy".

The fish can be backed in individual foil parcels in the oven. Peas can be boiled on the top.

If you like sauce then the following is so easy to make, I always use the all-in-one method, it's simple and lump free. Easier than a packet mix too.

White Sauce

Ingredients

1oz gluten free plain flour

1oz lactofree butter

1/2 pint lacto free skimmed milk

Method

Put the flour, butter and cold milk into a small saucepan, over a gently heat using a balloon whisk keep stirring until the sauce has thickened, let the sauce bubble for a couple of minutes until the sauce is thoroughly cooked. Season 

Parsley Sauce

add 1 tablespoon finely chopped parsley, stir and serve.

Cheese Sauce

add 1 teaspoon dijon mustard and 2oz grated cheese, stir until melted and serve

Read More

Cauliflower cheese

1 cauliflower
1oz plain flour
1oz butter
1/2 pint milk
1tsp Dijon mustard
3oz cheddar cheese
Salt and pepper

Break cauliflower into florets and boil or steam until tender. Drain.

Make a simple white sauce use all in one method, 1oz plain flour, 1oz butter, 1/2 pint milk, pop in pan and put over gentle heat, use a balloon whisk and keep stirring until thick, allow to bubble for about 2 min until cooked, add 1tsp Dijon mustard, stir in, salt and pepper, then about 3 oz grated cheddar cheese.

Heat and stir until thick and creamy, pour over your cauliflower.

You could put cauliflower in an ovenproof dish, pour over sauce and then top with more grated cheese and then put under a grill or top of oven until golden brown.

Read More