HOT FROM THE OVEN

Rib-tickling winter bakes to warm the cockles of your heart

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Seafood pie with mash top

SERVES 4

INGREDIENTS

800g potatoes, peeled

1½ cups milk

125g butter

40g finely grated parmesan

500g mussels, cleaned, beards removed

1/3 cup dry white wine

1 small onion, chopped finely

1/3 cup flour

2 tsp wholegrain mustard

1 Tbsp finely chopped dill

500g firm white fish fillets, cut into 3cm chunks

400g raw prawns, peeled

Dill sprigs and lemon wedges, to serve

1 Boil, steam or microwave potatoes until tender; drain. Mash well or press through a sieve to remove any lumps. Stir in 1/3 cup of the milk, 40g of the butter and all the parmesan until smooth. Season to taste. Set aside, covered, to keep warm.

2 Preheat oven to 180°C. Lightly grease a 6-cup ovenproof dish.

3 Place mussels and wine in a large saucepan; cover, bring to the boil over medium heat. Cook for 2-3 minutes, shaking pan occasionally, until mussels open. Strain through a fine sieve over a bowl, discard any unopened mussels if unable to open and reserve cooking liquid. Remove mussels from their shells, discard shells. Set aside.

4 Make a white wine sauce. Melt 40g of the remaining butter in a medium saucepan over low heat; cook onion, stirring, for 3 minutes or until soft. Add flour; cook, stirring, until pale and foaming. Remove from heat and gradually stir in remaining milk and 3/4 cup of the mussel cooking liquid. Return to heat and stir over high heat until mixture boils and thickens. Stir in mustard and chopped dill, season to taste. Cover, set aside.