LCChaosandhome

Tag: #britishfood

  • The Ultimate Cozy Dinner: Salmon “Scale” Pie

    The Ultimate Cozy Dinner: Salmon “Scale” Pie

    There is something inherently comforting about a classic fish pie—the creamy, herb-infused sauce, the tender chunks of fish, and the satisfaction of a warm, bubbling meal on a chilly evening. But let’s be honest: we eat with our eyes first.

    If you’re looking to elevate your midweek dinner game, look no further than this Salmon “Scale” Pie. It brings all the rustic comfort of a traditional British fish pie but trades the standard mash for a stunning, crispy potato topping that mimics fish scales. Not only is it visually arresting, but the texture combination of the creamy, saucy interior and the wafer-thin, golden-brown potato crust is absolutely unmatched.

    Ingredients

    • 500g mixed fish (Salmon, Smoked Haddock, and white fish like Cod), cut into bite-sized chunks
    • 50g butter
    • 50g plain flour
    • 500ml semi-skimmed milk
    • 1 tbsp Dijon mustard
    • Handful of frozen peas
    • Handful of fresh parsley, finely chopped
    • 3-4 large Maris Piper or King Edward potatoes, thinly sliced
    • Extra melted butter (for brushing)
    • Fresh thyme & sea salt flakes

    Method

    1. Prepare the Sauce: Melt the butter in a pan over medium heat, then whisk in the flour and cook for about a minute. Gradually pour in the milk, whisking constantly until the sauce is thick, glossy, and smooth. Remove from the heat and stir in the mustard and fresh parsley.
    2. Assemble: Place your fish chunks and peas into a medium-sized baking dish. Pour the creamy white sauce over the top, making sure the fish is well-coated.
    3. Create the “Scales”: Starting at the outside edge of the dish, carefully layer your thin potato slices in a circular, overlapping pattern, working your way into the center until the entire top is covered.
    4. Bake: Brush the potatoes generously with melted butter and sprinkle with fresh thyme leaves and sea salt flakes. Bake at 200°C (180°C fan/Gas Mark 6) for 25–30 minutes until the potatoes are golden, crispy, and cooked through.

  • Pimm’s Sticky Summer Chicken with Strawberry & Cucumber Salad

    Pimm’s Sticky Summer Chicken with Strawberry & Cucumber Salad

    If you’re looking for the ultimate British summer recipe, this sticky Pimm’s chicken is a must-try. It’s sweet, savoury, and beautifully glazed, with juicy chicken thighs baked in the oven until golden and caramelised. Paired with a fresh strawberry and cucumber salad, this dish is light, vibrant, and perfect for warm evenings—no barbecue required.


    Whether you’re hosting a garden get-together or just want something a bit different for dinner, this recipe brings all the flavours of a Pimm’s garden party straight to your table.
    Why You’ll Love This Recipe
    • Oven-baked, so no BBQ needed
    • Sticky, sweet and savoury glaze
    • Fresh, summery salad to balance the richness
    • Great for entertaining or easy weeknight dinners
    Ingredients
    For the chicken:
    • 8 bone-in chicken thighs
    • 2 tbsp Pimm’s No.1
    • 1 tbsp soy sauce
    • 1 garlic clove, crushed
    • 2 tsp fresh ginger, grated
    • 1 tsp brown sugar
    • 1 tsp white miso paste
    For the Pimm’s glaze:
    • 100ml Pimm’s No.1
    • 2 tbsp orange marmalade
    • 2 tbsp dark brown sugar
    • 1 tbsp cider vinegar
    • 1 tsp white miso paste
    For the strawberry & cucumber salad:
    • 300g strawberries, sliced
    • 1 cucumber, diced
    • ½ small red onion, finely diced
    • Small bunch fresh basil, leaves picked
    • 2 tbsp extra-virgin olive oil
    • 1 tbsp Pimm’s No.1
    • 2 tsp each lemon, lime and orange juice
    • 1 tsp sugar
    Method

    1. Place the chicken thighs in a large bowl and add the Pimm’s, soy sauce, garlic, ginger, brown sugar and miso paste. Toss well to coat, then cover and marinate in the fridge for 2–4 hours.
    2. To make the glaze, add all the glaze ingredients to a small saucepan. Heat gently, stirring until the sugar dissolves, then bring to the boil. Reduce to a simmer and cook for 5–6 minutes until thickened and glossy. Set aside to cool.
    3. Preheat the oven to 200°C (180°C fan).
    4. Remove the chicken from the marinade and pat dry with kitchen paper. Arrange on a lined baking tray or roasting tin.
    5. Bake for 25 minutes, then begin brushing with the glaze. Return to the oven and cook for a further 15–20 minutes, turning and basting every 5–7 minutes until the chicken is golden, sticky and cooked through.
    6. For extra colour and caramelisation, place under the grill for a few minutes at the end, keeping a close eye to prevent burning.
    7. While the chicken rests, prepare the salad. Combine the strawberries, cucumber, red onion and basil in a large bowl.
    8. In a small bowl, mix the olive oil, Pimm’s, citrus juices and sugar, then pour over the salad and toss gently.
    9. Serve the sticky Pimm’s chicken drizzled with extra glaze, alongside the fresh strawberry and cucumber salad.
      Tips for the Best Sticky Chicken
      • Patting the chicken dry helps it roast rather than steam
      • Baste regularly for that glossy, caramelised finish
      • Use a rack if you have one for better airflow and even cooking
      Serving Suggestions
      This dish pairs perfectly with:
      • New potatoes or a light potato salad
      • Crusty bread to mop up the glaze
      • A chilled glass of Pimm’s for the full summer experience

    11. Storage
      Leftover chicken can be stored in an airtight container in the fridge for up to 3 days. Reheat in the oven until piping hot, or enjoy cold in salads.