Tom Kitchin: “A new genre of pub has emerged offering more than a pie and a pint’
date:Apr 02, 2013
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Season to taste. Add the garlic, bay leaf and thyme.

Over high heat, add the mussels to the shallot mixture and toss to coat. Pour in the wine and cover with a lid. Cook for five to seven minutes until the shellfish begin to open discard any that do not open.

Remove from the heat and mix in the freshly chopped parsley.

Fish Pie

Serves four to six

2 hard-boiled eggs, peeled and quartered

2 lt milk

2 fillets fish of your choice, firm fish works best but it can be anything from pol

07/10 08:53