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Holiday Special- Series 001 Episode 003
Manage episode 273632849 series 2800211
Το περιεχόμενο παρέχεται από το Ben Phiiliben & Jonathan Frisher, Ben Phiiliben, and Jonathan Frisher. Όλο το περιεχόμενο podcast, συμπεριλαμβανομένων των επεισοδίων, των γραφικών και των περιγραφών podcast, μεταφορτώνεται και παρέχεται απευθείας από τον Ben Phiiliben & Jonathan Frisher, Ben Phiiliben, and Jonathan Frisher ή τον συνεργάτη της πλατφόρμας podcast. Εάν πιστεύετε ότι κάποιος χρησιμοποιεί το έργο σας που προστατεύεται από πνευματικά δικαιώματα χωρίς την άδειά σας, μπορείτε να ακολουθήσετε τη διαδικασία που περιγράφεται εδώ https://el.player.fm/legal.
In this episode, Jonathan and Ben share their favourite countries (Sweden and Israel), including culture, food and much more.
They interview Beau Rutter who has got through to the next round of Junior Bake Off on Channel 4 and CBBC.
For "What's Your Talent" this week, they talk about swimming for the Nantwich Seals.
Hope you enjoy!
Ingredients
- 1kg white potatoes, peeled and cut into chunks
- 1 large onion, chopped
- 1 x 250g tub Garlic & Herbs Extra-Light Soft Cheese
- 1 x 320g pack fish pie mix
- 190g coldwater prawns
- handful fresh flat-leaf parsley, chopped
- milk (optional)
- 1 tbsp olive oil
- 100ml (3 1/2fl oz) fish or vegetable stock
- 1 tbsp cornflour
Method
- Preheat the oven to Gas Mark 5, 190ºC, fan 170ºC. Put the potatoes in a large pan and cover with water. Bring to the boil and cook for 10-15 minutes until cooked through. Drain and mash, adding a little milk if you wish. Season with salt and pepper.
- Meanwhile, heat the oil in a large saucepan and gently cook the onion for 5-10 minutes, until softened. Add the soft cheese and the stock and combine well.
- Blend the cornflour with 2 teaspoons of cold water and stir into the sauce. Cook for a few more minutes until thickened. Add the fish pie mix and cook for 2 minutes before stirring in the prawns and parsley.
- Pour into an oven dish and top with the mash. Cook for 25-30 minutes until piping hot
enjoy!
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