WARMING eats

SETTLE IN AND SAVOUR THE COMFORT OF THESE HEARTY MEALS

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Provencale Fish and Chip Pie

SERVES 4-6

PREP 10 MINS COOK 45 MINS

• 1 large onion, halved, chopped

• 1 large red capsicum, chopped

• 2 cloves garlic, crushed

• 2 tblsp tomato paste

• 2 x 400g cans crushed tomatoes with basil and oregano

• 1½ tsp dried oregano

• 1 chicken stock cube, crumbled

• 700g boneless white fish fillets, cut into 3cm pieces

• ⅓ cup sliced kalamata olives

TOPPING

• 900g bag frozen shoestring fries

• ¾ cup finely grated parmesan

1 TOPPING Spread fries evenly over a large oven tray. Cook in a 220C preheated oven for 25 to 30 minutes, or until light golden. Remove. Transfer to a large bowl. Add parmesan. Toss to coat.

2 Meanwhile, heat an oiled, large, ovenproof frying pan or flameproof shallow casserole dish over a medium to high heat (see Tip). Add onion, capsicum and garlic. Cook, stirring, for 3-5 minutes, until light golden. Add tomato paste. Cook, stirring, for a further 1 minute.

3 Stir in tomatoes, oregano, stock cube and ¾ cup water. Bring to boil. Gently boil for 8-10 minutes, until slightly thickened. Stir in fish and olives. Simmer 5 minutes. Remove from heat.

4 Scatter topping over fish mixture. Return dish to same oven. Cook for a further 10-15 minutes, or until topping is crisp and fish is cooked. Remove. Stand for 5 minutes before serving. Serve with lemon wedges (optional).

Marry Me Chicken

SERVES 4