Kedgeree pie and sausage stew are quick, easy and comforting for the whole family

RAVINDER Bhogal's recipes are a great way to ease us into autumn.

Each dish takes 10 minutes or less to prepare so making it perfect for a quick meal to feed the whole family.

Kedgeree Pie

Prep time 10 minutes
Cooking time 50 minutes

Cals 674, Sat fat 29g

For the topping:

• 750g floury potatoes, peeled and diced
• 75g butter
• 2 egg yolks, beaten
• 40ml milk
• 40ml double cream

For the filling:

• 200g spinach
• 1 onion
• 1 leek, sliced
• 2 sticks celery, sliced
• 1 large carrot, diced
• 1tbsp extra virgin olive oil
• 2 cloves garlic, chopped
• 1 heaped tbsp curry powder
• Large pinch saffron
• 300ml double cream
• 2 handfuls grated mature Cheddar or Parmesan
• Juice 1 lemon
• Handful coriander, chopped
• 450g pin-boned cod (or other fresh white fish), cut into pieces
• 200g prawns
• 2 eggs, boiled and chopped
• Handful flat-leaf parsley, chopped

2

METHOD: Preheat the oven to 220°C/200°C fan/gas mark 6. Boil the potatoes in a pan of salted water until tender. Steam the spinach in a colander above the pan of potatoes until wilted.

Cool and squeeze out excess water.

Mash the potatoes until smooth and lump-free, then beat in the butter and egg yolks. Pour in the milk and cream and mash again.

Fry the onion, leek, celery and carrot in the oil until pale and translucent.

Add the garlic, curry powder and saffron. Cook for a further 30 seconds, then pour in the cream and bring to the boil.

Remove from the heat and add the cheese, lemon juice and coriander.

Season with salt and pepper.

Put the wilted spinach, fish, prawns and boiled eggs into a pie dish, then pour over the sauce.

Top with the mashed potato. Bake in the oven for 25 minutes until bubbling and golden-brown on top. Serve garnished with the parsley.

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Sausage and pearl barley stew

Prep time 5 minutes
Cooking time 30 minutes
Cals 619, Sat fat 11g

You need:

• 1tbsp rapeseed oil
• 8 sausages (spicy Italian ones work well)
• 2 carrots, peeled and chopped into 2cm chunks
• 4 sticks celery, chopped into 2cm chunks
• 2 red onions, thickly sliced
• 2 cloves garlic, finely chopped
• 4 sprigs thyme
• 3 sprigs rosemary
• 150ml red wine
• 150g pearl barley (cooked according to packet instructions)
• 250ml chicken stock
• 150g baby kale
• Handful flat-leaf parsley, chopped
• Dijon mustard, to serve

2

METHOD: Heat the oil in a large, shallow casserole dish over a medium-high heat. Once hot, add the sausages, carrot, celery and onion. Cook for around 10 minutes, stirring regularly until the sausages are golden and the vegetables are starting to soften.

Add the garlic, thyme and rosemary and then cook for a further 2 minutes until fragrant.

Pour in the wine and let it bubble and reduce by half.

Tip the barley into the pan with the stock.

Season, then bring to the boil and cook for 5 minutes, or until the barley is hot.

Stir in the kale and allow the heat of the pan to wilt the leaves.

Finish with parsley and serve with a dollop of Dijon mustard.