There are ovens. And then there are ovens.
I’ve always had an oven. But I’ve never had this oven. And this Miele oven became my bestie overnight.
The sort of bestie you’d give your last Rolo to. Give your door key to. A proper let-you-proof-read-your-texts-before-you-send-them kinda pal.
The thing I love best about this oven, which is from their Exclusive Collection, is that it’s simple. It’s not covered with knobs and buttons and fancy pants displays… it’s stylish, slick and instinctive and has the amaze Miele technology so I knew that my fish pie was going to be in the safest of hands :)
It’s super simple to use and even though I have the manual, I haven’t needed to look in it yet. (But I do know where it is. It’s neatly filed away in my new filing system, which fills me with joy every time I see all my files lined up like soldiers in the cupboard). (Is that just me?)
The Exclusive Collection is a selection of Miele’s finest products – but not necessarily the most expensive – designed to help you navigate the enormous amount of choice that’s out there. It’s a really easy way to help us find the best products available, and I found it really useful myself.
A couple of weeks ago I had the Poppy Loves Book Club team over for dins, to chat about upcoming books, authors, and how everything was going to work while I go on blogging maternity leave. Which apparently doesn’t exist. (It does now).
I made fish pie, which I’ve always loved and always goes down well… but THIS fish pie was a Miele fish pie… and it tasted…well, better.
As I went through the the prep and cooking on insta stories, the requests poured in for the recipe! So please find it below. It’s a bit me, a bit Jamie (natch) and a bit my mum.
Frickin Fabulous Fish Pie
6 large potatoes, peeled and diced
2 large handfuls fresh spinach, trimmed and washed
1 onion, finely chopped
1 carrot, halved and finely chopped
Extra-virgin olive oil
1 cup thick double cream
2 BIG handfuls grated mature Cheddar
2 lemons, juiced
1 heaped teaspoon English mustard
1 large handful flat-leaf parsley, finely chopped
350g smoked haddock (skin off, boneless) cut into large mouthfuls
350g salmon (skin off, boneless) cut into large mouthfuls
Salt and pepper
Preheat the oven to 220 C.
1. Put the potatoes into salted boiling water and boil until ready to mash.
2. Steam the spinach, then squeeze out all the moisture.
3. In another pan slowly fry the onion and carrot in a little olive oil for about 5 minutes, then add the cream, and bring just to a boil. Remove from the heat and add the cheese, lemon juice, mustard, and parsley.
4. Add the spinach and the fish to the pan.
5. Mash the tatties with some olive oil, salt & pepper.
6. Transfer your creamy mixture to an oven dish and spread your mash on top with a fork.
7. Bake for about 25 to 30 minutes until the potatoes are golden. Sprinkle on a bit more fresh parsley and serve with a fabulous salad.
The evening was glorious – such wonderful girls, such yummy pie (if I do say so myself).
The oven is still my bestie and the best news of all is that I have an exclusive Miele 20% discount code for you – it’s valid until 31st May and gives 20% off all products within the Exclusive Collection as well as 20% off all other freestanding products and built in dishwashers when bought direct from www.Miele.co.uk.
20% off Miele Discount Code
VALID UNTIL 31ST MAY 2018
This post is sponsored by Miele and all thoughts & opinions are my own