Fish Pie

Ingredients:
5-6 medium sized potatoes - peeled, halved, par boiled for 10 minutes and cooled
15 button mushrooms - cleaned and quartered
2 fillets skinless and boneless haddock - cut into pieces
2 fillets skinless and boneless smoked haddock - cut into pieces
2 fillets skinless salmon - cut into pieces
2 tbsp sunflower oil
Freshly ground black pepper

For the sauce: 
1 1/2 oz olive oil spread
1 oz plain flour
1 pt semi skimmed milk
3 stems of fresh dill - chopped (discard the stalks) 
1 medium leek - very finely sliced

Method: 
For the sauce: 
Melt the olive oil spread in a pan
Stir in the flour and cook for 3-4 minutes
Very slowly add in the milk, a little bit at a time and continue to stir
When all the milk is added bring the sauce up to the boil, stirring all the time
Stir in the sliced leek and chopped dill and simmer for one minute
Remove from the heat and allow to cool slightly

For the pie: 
Arrange the pieces of fish and mushroom in the bottom of a large, shallow ovenproof dish
Pour over the sauce
Slice the par boiled potatoes and arrange the slices, overlapping slightly, on top of the pie mix, starting at the outside and working inwards to the centre
Brush the sliced potatoes with the sunflower oil and then grind some black pepper over the top

Cook at 180 degrees for about 20-25 minutes until the potatoes start to brown and the sauce is bubbling  

Serves 5
Served with cauliflower, broccoli, carrot batons and asparagus tips

Overnight Oats with Banana and Blueberries

Ingredients:
3 oz porridge oats
1 small ripe banana - peeled and sliced
1 handful of blueberries
1 tsp chia seeds
250 ml semi-skimmed milk

Method: 
Mix all ingredients together in a jar/container with the a lid
Place in the fridge overnight
Stir and eat

Serves 2
This was very nice as it was, but next time I may add in just a small amount of cinnamon or mixed spice. 

Aubergine and Courgette Curry

Ingredients:
5 shallots - chopped
1 red chilli - chopped
1 tsp minced ginger paste
1 clover of garlic - crushed
2 tsp garam masala
1 medium aubergine - diced
1 medium/large courgette - diced
1 green pepper - deseeded and diced
1 tin chopped tomatoes
250 ml water
splash of oil

Method:
Soften the shallots, chilli, ginger and garlic in the oil
Add in the garam masala, stir and cook for a further minute
Stir in the aubergine and cook for 3-4 minutes
Stir in the courgette and pepper and cook for 5 minutes
Add in the chopped tomatoes - use the 250ml of water to swill around the tin and add into the pan
Bring up to the boil, turn down to a low simmer and cook for about 20 minutes, stirring regularly, until all the vegetables are tender

Serves 3
Serve with rice, couscous and/or naan bread