So this is one of my favourite dinners  when my husband is away as he hates parsley sauce but I love it! I grew up with the boil in the bag fish and parsley sauce (or maybe not fish as the shape was rather funky!) This is really nice with smoked haddock as well or just the prawns or tuna on their own. It’s simple too as the filling can be made in one pan The other thing I have the parsley sauce with is gammon as my husband doesn’t like that either!

Ingredients (serves 1) the sauce is double as I freeze half down for next time

• ½ shallot, peeled and finely chopped
• 1 garlic clove, peeled and finely chopped
• 3 tbsp butter
• 3 tbsp plain flour
• 1 pint of skimmed milk
• Bunch parsley roughly chopped
• 25g strong cheddar cheese, grated
• 1 tsp fresh black pepper, I like mine strong just add less if you want to
• 1 tsp English mustard powder, or jarred is fine too
• Juice of a lemon (zest is used in breadcrumbs)
• Good handful of Atlantic prawns, I used frozen (1/2 cup)
• Small handful of frozen peas (1/4 cup)
• 1 tbsp drained capers
• Salt to taste

Breadcrumbs (you will have extra that you can freeze down)

• 1 slice bread
• Zest of a lemon
• Small pinch of salt
• 1 tbsp parmesan, optional

Directions

1. Pre heat oven to 190 degrees fan
2. Heat a drizzle of oil in a saucepan (large enough to take all of the ingredients) add the shallots and garlic and cook for a couple of minutes. Remove and set aside.
3. In the same pan melt the butter. Add the flour and give it a good stir to form a roux or paste. Keep stirring over the heat for a few minutes to cook out the flour. Don’t let it brown or burn though.
4. Add all of the milk (you don’t need to do a little at a time. Bring to the boil and reduce to medium stirring with a whisk all the time until thickened.
5. Stir in the parsley, cheese, pepper, mustard and lemon juice. Taste and add salt if needed. If you are making the full batch as there is 2 of you move to next step and double the rest of the ingredients. At this stage a tip half into a freezer container and leave it to get to room temperature then freeze.
6. Add the prawns and peas to the sauce (I put mine in frozen) Add the capers and simmer for 5 minutes so the prawns and peas thaw. Taste and check if you need any seasoning.
7. To make the breadcrumbs, add the slice of the bread to a food processor and blitz until you have breadcrumbs. Stir in the lemon zest and a small pinch of salt and the parmesan if using.
8. Spoon the prawn mixture into an oven proof dish. Sprinkle over the breadcrumbs, spray with a little cooking spray. Bake in the oven for 30 minutes or until bubbling and browned.
9. Serve, I had rocket with mine. Enjoy 😊