Fish and Pasta Bake

Ingredients

Selection of fish (I use haddock, smoked haddock, salmon)
Prawns
Pasta
Milk
Cheese
Butter
Ginger
Garlic
Chilli peppers

Method

Steam the fish until just cooked. Skin and flake into a large, ovenproof bowl.

Cook the pasta until "al dente"

Melt the butter in a pan and add the ginger, garlic and chilli peppers to taste. Add the prawns and cook until warm through. Add the prawns to the fish, retaining the melted butter mixture.

Add cornflour mixed with water to the butter mix to form a roux sauce. Add the milk and stir in until the sauce is not too thick but not too runny. Add grated cheese (enough to taste but not overpowering).

Add the pasta to the fish and stir in the sauce.

Grate cheese over the top and put the bowl, covered with foil or a lid, in oven for 10 minutes.

Remove and eat!

Chicken in Dill & Mustard Sauce

Ingredients

Chicken breasts - as many as you need
Tesco's Finest Dill Mustard
Cornflower
Goat's Cheese

Method

Make a split in the chicken breast, without going all the way through.
Fill the split with the Dill Mustard.
Place the chicken pieces in a roasting tin or wrap in foil.
Place in oven and cook for 30 minutes or so.

Strain off the juices into a pan and add a little cornflower to the juice to thicken.
Add a tablespoon of Goat's cheese and stir in.
Pour sauce over the chicken and serve with vegetables of your choice.