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As synonymous with the season as chunky knits and falling leaves, a casserole incorporates the best of cosy comforts autumn has got to offer. Who better to look to for some hot pot recipe inspiration than Le Creuset, offering up the classic fish pie with a tasty oriental twist…

Just as wholesome as a traditional fish pie but delicately spiced with the Asian flavours of turmeric, coconut and ginger. With an exchange of cream for coconut, this dish is also dairy-free and a little healthier than the traditional recipe.


550g potatoes
500g cauliflower, cut into florets
1 tablespoon coconut oil
1 onion, roughly chopped
1 thumb of ginger, finely grated
1 clove garlic, crushed
1 chilli, seeds removed and finely diced
Bunch of coriander
1 tablespoon curry powder
1 tablespoon turmeric
400ml vegetable stock
1 can coconut milk
1 tablespoon maple syrup
1 lime
1½ tablespoons corn flour
500g fish pie mix or diced white fish like cod or pollock
250g raw king prawns
200g frozen peas
100g fresh spinach
100g coconut cream

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Peel and dice the potatoes then place in a large pan of lightly salted water. Bring to the boil and allow potatoes to cook for 15 minutes. Half way through cooking add the cauliflower to the pan and allow to cook for the remaining time. Once tender, drain and set aside.

Melt the coconut oil in the 30cm Shallow Casserole over a medium heat. Add the onion and gently fry for 5 - 6 minutes until soft. Add the ginger, garlic, chilli and finely diced stalks of the coriander, along with a pinch of salt and fry for a further 1 minute.

Sprinkle in the curry powder and turmeric and fry for a minute until all the spices coat the onions. Add the stock followed by the coconut milk and bring up to a boil. Once boiling, lower the temperature and allow to simmer for 10 minutes to thicken.

Scoop out a little of the sauce using a mug and then whisk the corn flour into the mug to make a thick paste. Add the silken corn flour mixture back into the pan and stir until thick and creamy. Stir through the maple and squeeze of lime.

Add the fish, prawns and peas, stir through the spinach to wilt slightly and sprinkle in the remaining coriander (reserving a little for serving). Remove from the heat.

To make the topping, mash together the cooked potatoes and cauliflower with the coconut cream. Season generously with salt and pepper.

Spoon the topping carefully over the fish pie mixture and make scale or wave patterns in the mash using the back of a spoon. Place in the oven and bake for 25 minutes. For an extra crisp topping, place under a hot grill for 2 - 3 minutes to brown.

Serve with fresh Asian greens.

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Has this whet your appetite? Then find out what our Head Chef in residence has up his sleeve for autumn in Seasonal Cooking with Johnnie Cooke.