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Cap’n Scott’s Rustic Fish Pie (serves 4-6)

Cap'n Scott's Rustic Fish Pie - a Scotts of Helmsley recipe

Cap’n Scott’s Rustic Fish Pie

1kg fresh cod or haddock fillets, skinned & boned
½ a head of celery, peeled and finely chopped
2 large English onions finely diced
6 cloves of garlic, peeled and crushed of 3 teaspoons of garlic paste
1 glass of dry white wine
500ml of double cream (not UHT)
Fresh chopped dill and parsley (1 pack of each)
3kg of fresh dry mashed potato
Knob of butter
250gm of grated strong cheddar cheese

Gently fry the onions, celery and garlic with a knob of butter in a large saucepan. Add the white wine and simmer until the wine has reduced by half .
Add the cream and bring to a gentle simmer. As the cream starts to thicken add the diced fish. Bring back to a gently bubble and remove from the heat. Stir in the chopped fresh herbs and season with sea salt and white pepper. Be careful not to break the fish! Allow the mixture to cool in an oven proof pie dish or in individual dishes if you prefer.
Make the mash by boiling and draining the potatoes and mash roughly. Do not add milk or cream. Allow the steam to evaporate a little longer then mash some more. The mash does not need to be 100% smooth. Once the fish and cream mixture has cooled enough to support the weight of the mash, fold the grated cheddar cheese into the potatoes and spread over the pie mix.
Brush with melted butter and cook in a moderate oven for 30 mins or until the mash is golden and crispy on top.
Serve with fresh dressed salad leaves or buttered garden peas.


Slow roasted Chinese Belly Pork.

Chinese Belly Pork

Chinese Belly Pork

2kg boned and rolled belly pork
1 bulb garlic
1 finger of fresh ginger
2 red chillies
1 bunch of coriander
2 tablespoons honey
1 tablespoon Chinese five spice
1 tablespoon ground ginger
1 tablespoon chilli flakes
8 whole cloves
1/4 bottle of light soy sauce
1 pint of veg stock
1 tablespoon tomato ketchup

Use a large heavy based roasting pan. Preheat oven to 120 deg.
Ask the butcher to closely score your belly pork rind.
Roughly chop ginger, coriander and garlic, make up the veg stock put into the pan.
Lay the pork on top and add all other ingredients.
Roll the pork around once to coat rind.
Roast the pork for approx 6 hours.
Do not baste the rind! It will stop it becoming crunchy!
Take pork out and let it rest in its tray for 30 mins then carefully remove string with a pair of scissors.
Carve thick 2inch pieces and serve with wilted Pak choi or your favourite stir fry.

It’s worth the wait I promise!

Chef Shane’s Satay Dip


500g of Greek plain yoghurt
1 jar of crunchy peanut butter
1 bunch of coriander
2 red chillies
300ml Mae Ploy sweet chilli sauce
1 splash of light soy sauce
2 basil leaves
2 mint leaves
12 garlic cloves, crushed & puréed


Simply chop everything and mix together, it’s that simple!