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Tray Chic

Charlie and Milly Hibbert

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The Tray Chic series of recipes and movie recommendations comes to us from the brother and sister team, Charlie & Milly Hibbert at the helm of Cotswolds’ gem, Thyme.  Milly has chosen the movies and dressed the trays with their Bertioli by Thyme linens, all designed by their mother – Thyme’s founder, Caryn, which are available at Thyme in Southrop and at  thyme.co.uk; Charlie, who’s in charge of all things food at Thyme has put together these quick, simple and delicious recipes.

Movie Recommendation: A Fish Called Wanda (1988)

Michael Palin’s character Ken would definitely not recommend fish pie with this film, but since  A  Fish  Called  Wanda  is  a  must-watch classic for  all generations, we beg to differ.

Food: Fish Pie

By Thyme’s Head Chef, Charlie Hibbert

Serves 4 (or make 2 and freeze one)

For the mashed potates

  • 1kg floury potatoes (eg Desirée, King Edward, Maris Piper)
  • 125g butter
  • 100ml cream
  • 1 egg

For the rest

  • 500ml whole milk
  • 10 peppercorns
  • 2 bay leaves
  • 1 onion
  • 250g cod
  • 250g smoked haddock
  • 50g butter
  • 50g plain flour
  • 1 tbsp English mustard powder
  • 4 hard boiled eggs (10 minutes), peeled and roughly chopped
  • 1 bunch parsley, finely chopped

Method

  • Chop the potatoes, place in a pan and bring to the boil, allowing them to cook for around 20 minutes until soft. Then drain and mash with the cream and butter. When smooth, crack in an egg and beat it through the mash. This will help you get a good crispy top!

  • Bring the milk to a simmer over a medium heat with the onion, peeled and halved, the bay leaves and peppercorns. Drop the fish into the milk and allow it to simmer for five minutes. Remove the milk from the heat and set it aside for a couple of minutes before lifting the fish out of the pot.

  • Melt the butter and when foaming, add the flour. Whisk until it has all been incorporated and keep cooking it for a further three to four minutes, ensuring the flour has been cooked out (this is called a roux). Strain out the gubbins from the milk and pour half over the roux while it is still over a medium heat. Whisk enthusiastically getting into the edges of the pan. Add in the rest of the milk and keep cooking for a further five minutes. The sauce should be velvety and without a lump in sight. Stir in mustard powder, chopped parsley and eggs. Flake the fish into the sauce and gently stir together.

  • Place the pie mix into your chosen ovenproof dish, then top with the mash. Run a fork over the top for the classic ridge and furrow effect, then bake for 20 minutes. When crisp and bubbling, serve with buttery peas.

Trayscape: Milly Hibbert’s February trayscape is a welcome ray of sunlight during these interminable winter months.  Pale pink napkins made from the finest French linen complement Conchita's scalloped designed mats from The Colombia Collective exquisitely, and, a final detail – the heavenly salt & pepper hearts have been handmade in the mountains of Northern Italy, designed especially for Bertioli by Thyme.  All available on www.bertioli.co.uk.

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