A HOMELY TREAT, WITH A GLOBETROTTER'S TWIST
It’s not just the land we look to on our global tour of culinary classics – the seven seas provides an equal feast of flavours to be savoured.
Served in an Italian-style creamy Parmesan, tarragon and white wine sauce, our smoked haddock and king prawns are topped with a fluffy Maris Piper mash, and a sprinkling of breadcrumbs and Cheddar cheese.
FROZEN. BECAUSE IT'S NATURE'S WAY OF PRESERVING FOOD
Freezing is nature’s preservative. It’s the most natural way of keeping our fisherman's pie at its best because there’s no need for artificial colours, flavours or additives.
Our fish is frozen at sea, cut frozen and cooked for the first time in your oven at home, leaving the fish succulent and tender.
The freezing process also keeps the perfect consistency for the creamy sauce.
A WORK-SHY MEAL FOR HARD-WORKING PEOPLE
We’ve all been there. You haven’t had time to plan. You can’t face the supermarket on the way home. And the last thing you want to do is make something from scratch.
Our fish pie is made for those days. Carefully hand prepped ahead of time by us, for you to keep in the freezer. Because you work too hard to eat boring food.
YOU ARE, CHEF
How to cook
For best results, cook in the oven. Pierce film lid several times. Place on a baking tray in the centre of a pre-heated oven 200°C / FAN 180°C / Gas Mark 6 for 60 minutes. Remove film lid and cook for another 15 minutes.
— Not for microwaves
— Make sure it's piping hot
— Enjoy with a glass of wine (or two)
— Please rinse container before recycling
HAVE YOU TRIED IT WITH...?
Honey Roasted Carrots
Pre-heat oven to 180c. Place 300g baby or Chantenay carrots, 1 tbsp. runny honey, 1 tbsp. sunflower oil, 1 tbsp. white wine vinegar and 1 tsp. fresh thyme in a bowl and toss until carrots are evenly coated. Cook for 30-40 mins, stirring halfway through, until carrots are tender and caramelised.
Broccoli & Caramelised Garlic
Steam 300g Broccoli florets for 5-7 mins in a steamer over a pan of boiling water. Melt 1 tbsp. salted butter in frying pan over low heat and add 2 cloves of finely sliced garlic, stirring regularly until golden brown. Transfer cooked broccoli into the frying pan and spoon over caramelised garlic. Salt and pepper to taste.
Lightly oaked Chardonnay
A smooth, dry Chardonnay with a touch of oak is a firm favourite with fish pie. Try it with a subtle Chablis or Montrachet, or a richer Meursault: all are excellent choices with this dish.
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