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The Guardian
14 hours ago
- General
- The Guardian
Rukmini Iyer's quick and easy recipe for harissa and gnocchi-topped fish pie
I love fish pie, and gnocchi, and harissa, so what could be better than a combination of all three? Particularly if it saves you 15 minutes' boiling and then mashing some potatoes. Bookmark this for chillier summer evenings – I'm determined to eat as many meals as possible outside right now, and this will keep you warm when the temperature dips to an unseasonal sub-15C. Use your favourite type of fish, or add some prawns, if you like. Prep 15 min Cook 20 min Serves 4 250ml milk 50g rose harissa – I like Belazu 100g cream cheese 1 tsp sea salt flakes 260g sustainably-sourced cod, or other white fish, cut into roughly 3½cm chunks260g trout, cut into roughly 3½cm chunks150g frozen peas, defrosted500g gnocchi (fresh or vac-packed)20g salted butter 100g cheddar, grated Put the milk, harissa, cream cheese and salt in a large saucepan, turn on the heat and whisk until the cheese melts and is thoroughly incorporated. Bring to a boil, then turn down the heat to a bare simmer – just the tiniest bubbles should break the surface, otherwise you'll boil the fish. Add all the fish and leave to poach for 10 minutes. Add the peas for the last two minutes. Once cooked, the fish should very gently flake apart when cut with a fork, but still neatly hold its shape. Using a slotted spoon, transfer the fish to a pie dish or small roasting tin, then scoop out the peas and scatter over the top. Bring the harissa milk mix back to a boil, drop in the gnocchi and cook for two minutes. Then – and stay with me here – you're going to hold a colander over the fish dish and pour the harissa milk through it on to the fish, leaving the gnocchi in the colander. Stir the butter through the gnocchi in the colander, then tip the gnocchi evenly over the contents of the pie dish. Turn on the grill to medium-high, scatter the cheese over the gnocchi, then grill the fish pie for three to five minutes, until the cheese is golden brown and bubbling – this may take slightly more or less time, depending on how fierce your grill is, so keep an eye on it. Serve hot with a glass of something cold alongside.
The Guardian
26-05-2025
- General
- The Guardian
Rukmini Iyer's quick and easy recipe for asparagus tart with tapenade and eggs
I love puff pastry tarts. The ease of just unrolling a sheet, scattering it with something delicious and giving it a quick stint in the oven, and dinner has almost cooked itself. This variation, with an olive tapenade-spiked cream cheese base, asparagus and eggs works as well for dinner as it does for a weekend brunch. If you're a chilli fiend, a scattering of hot chilli flakes (or, indeed, sliced fresh chilli) won't go amiss, either. Prep 15 min Cook 20 min Serves 4 320g ready-rolled puff pastry (ideally all butter)150g full-fat cream cheese 3 heaped tsp black olive tapenade – I like Belazu400g asparagus1 tsp olive oilSea salt flakes 4 medium eggs1 tsp aleppo chilli flakes (optional) Heat the oven to 220C (200C fan)/425F/gas 7. Unroll the pastry on to a baking tray, using the paper it came wrapped in to line the tray. With a sharp knife, score a border all around the pastry 2½cm from the outer edge. Mix the cream cheese and tapenade in a small bowl, then spread this all over the pastry up to the scored border. Snap or cut the woody ends off the asparagus, tip the spears into a bowl, add the olive oil and a half-teaspoon of salt, and toss to coat. Arrange the spears all over the pastry, drizzle over the oil from the bowl, then bake for 15 minutes. Take the tart out of the oven, make four holes and crack in the eggs. Turn down the oven to 200C (180C fan)/350F/gas 4, then bake the tart for six minutes more, until the egg whites are set and the yolks are set on top but still soft to the touch – they should be runny inside (if you prefer your yolks cooked through, give the eggs eight minutes instead, but be aware that oven temperatures vary, so check after six minutes to avoid overcooked, bouncy yolks). Scatter the tart with some flaky sea salt and the chilli flakes, if using, and serve immediately.
