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- Parsnip and Celeriac-Topped Fish Pie
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Search results for 450 g of parsnips, peeled and cut into chunks
- Life 2d+Product life guaranteed for 2 days excluding delivery day.Vegetarian(97)Rating, 4.0 out of 5 from 97 reviews.500gOrdinarily £1.50 per kilo(£1.50 per kilo)Price£0.75
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Search results for 650 ml of unsweetened almond milk
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Search results for 350 g of celeriac, peeled and cut into chunks
- Life 3d+Product life guaranteed for 3 days excluding delivery day.VegetarianRating, 4.1 out of 5 from 57 reviews.(57)Ordinarily £1.95 per item(£1.95 per item)Price£1.95
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Search results for 20 g of dill, leaves finely chopped
- Life 3d+Product life guaranteed for 3 days excluding delivery day.Rating, 3.8 out of 5 from 75 reviews.(75)25gOrdinarily £40.00 per kilo(£40.00 per kilo)Price£1.00
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Search results for 500 g of smoked haddock, cut into 3cm chucnks
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Search results for 2 tbsp of extra virgin olive oil
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Ingredients
- 450 g of parsnips, peeled and cut into chunks
- 2 tbsp of vegan margarine
- 2 tbsp of plain gluten-free flour
- 650 ml of unsweetened almond milk
- 1.5 lemons, zest & juiced
- 2 tbsp of capers
- 200 g of spinach
- 500 g of skinless salmon fillets, cut into 3cm chunks
- 180 g of raw prawns
- 350 g of celeriac, peeled and cut into chunks
- 20 g of dill, leaves finely chopped
- 500 g of smoked haddock, cut into 3cm chucnks
- 2 tbsp of extra virgin olive oil