Rachel Allen's Irish Soda Bread

INGREDIENTS:

3 cups (450g) all-purpose (plain) flour, plus extra for dusting
1 teaspoon superfine (caster) or granulated sugar
1 teaspoon baking soda (bicarbonate of soda)
1 teaspoon salt
1 to 2 cups (350 to 425ml) buttermilk or soured milk

DIRECTIONS:

1. Preheat the oven to 450F (230C/Gas mark 8).

2. Sift the flour, sugar, baking soda, and salt into a large bowl. Make a well in the center and pour in most of the buttermilk, leaving about 1 cup (50ml) in the measuring cup. Using one hand with your fingers outstretched like a claw, bring the flour and liquid together, adding more buttermilk, if necessary. Don't knead the mixture, or it will become heavy. The dough should be soft, but not too wet and sticky.

3. When the dough comes together, turn it onto a floured work surface and bring it together a little more. Pat the dough into a round about 1 inches (4 cm) thick and cut a deep cross in it. Place on a baking sheet.

4. Bake for 15 minutes. Turn down the heat to 400F (200C/Gas mark 6) and bake for 30 minutes more. When done, the loaf will sound slightly hollow when tapped on the bottom and be golden in color. I often turn it upside down for the last 5 minutes of cooking. Allow to cool on a wire rack.

Rachel Allen's Fish Pie

INGREDIENTS:

1 large onion, chopped
800 g skinless fillets of fish such as salmon, cod, whiting, hake or haddock
150 ml white wine
1 lemon, juice only
125 g butter, diced
salt and freshly ground black pepper
150 g mushrooms, sliced
225 ml double cream
1 heaped tbsp Dijon mustard
4 tbsp finely chopped mixed herbs
1 kg mashed potatoes

DIRECTIONS:

Preheat the oven to 180C/Gas 4/350F.

2. Place the onion in the bottom of a large saucepan and lay the fish on top in an even layer. Pour in the wine add the lemon juice scatter with 100g of the butter and season with salt and pepper. Cover with a lid and simmer on a low heat for 15–20 minutes or until the fish is cooked.

3. In the meantime, melt the remaining butter in a small frying pan and sauté the mushrooms on a gentle heat for 5–6 minutes or until softened. Season well with salt and pepper.

4. Once cooked and using a slotted spoon, carefully transfer the fish from the saucepan (leaving the onions and cooking liquid in the pan) to a 22cm square ovenproof dish.

5. Add the cream to the onions and cooking liquid in the pan and continue to simmer, with the lid off, for 10–15 minutes or until the sauce is reduced and thick enough to coat the back of a spoon. Stir in the mustard, herbs and sautéed mushrooms and check the seasoning.

5. Pour the sauce over the fish in the dish and spoon over the mashed potato, spreading with the back of a spoon or fork. Alternatively, pipe the mash over the fish with a piping bag and nozzle for a more professional-looking finish. The fish pie can be prepared to this stage, left to cool and then placed in the fridge overnight until ready to bake.

6 Bake in the oven for about 30 minutes or until bubbling and golden on top. If cooking from chilled then bake for about 40 minutes instead. Serve immediately.