Ingredients
1 large cauliflower, 2 butternut squash, 1 large celeriac or 1 large swede, cut into pieces (or a mix)
2 eggs
1 large handful of fresh leaf spinach
1 large handful of kale
4 shallots, finely chopped
1 courgette, finely chopped
1 leek, finely sliced
1 aubergine, chopped
2 peppers, finely chopped
Handful of mange tout sliced widthways about 3cm
Handful of green beans either sliced widthways about 3cm or halved
Handful of baby corn sliced thinly
Handful of broccoli cut into small florets
Handful of fresh parsley, chopped
1 clove of garlic, pressed or very finely chopped
1 TB extra-virgin olive oil
300ml double cream
4 oz of grated mature cheddar cheese, and another 2 oz for later
juice of 1 lemon
2 heaped teaspoon mustard
1/2 pound haddock, cod or other white fish, skinned, boned and sliced into strips
1/2 pound wild salmon fillet or smoked salmon, skinned and sliced into strips
salt and pepper
Preheat the oven to 450 degrees Farenheit or 230 degrees Celsius
Boil cauli/swede/butternut squash/celeriac for 10-15 minutes
At the same time, hard boil the 2 eggs.
In a separate pan, slow-fry the shallots, leeks, aubergines, peppers and courgettes in the olive oil for about 8-10 minutes.
Add the cream and bring just to a boil.
Remove from the heat and add the Cheddar cheese, lemon juice, garlic, parsley and mustard.
After 10 minutes remove the eggs from pan.
Cool under cold water and peel and quarter them.
Put to one side.
Drain the cauliflower/swede/butternut squash/celeriac in the colander and mash adding a bit of olive oil or butter, salt and pepper.
Put the spinach, kale, raw vegetables, fish and eggs in an decent sized casserole dish and mix together.
Pour over the sauce.
Spread the mash on top of the fish, cover with leftover grated cheddar.
Place in the oven for 25 minutes.