Friday, 10 December 2010

Golden Wrap

Golden glitter wraps darkest night,
Christmas splendour makes hearts feel light.
Cherish the days, savour the sights,
Thank goodness for friends and family delights.
Sing, be merry, and always bright!

My bedroom floor was awash with golden glitter last night, a pretty sight, though totally accidental. As I wrapped some presents, I used the glitteriest wrap I’ve ever seen, glittery yes, and stubbornly unwrappable too. Happy I chose it of course, though because it seemed to repel sellotape, I used red ribbons instead, which worked a treat. I guess some things, like people, are different and often forcing the same formalities just isn’t going to work, and why should it?
A lovely alternative?! ;-D
I love cooking and I know many people who do also. That you’re reading this suggests maybe you do too, I hope so. Even so, if not, it doesn’t really matter, what counts is being open to new experiences. This Christmas I’m doing things differently, and while some traditions are cherished, I welcome new ones and cherish change. For in change I find “Festivities” that I never conceived before. New ideas are a wonderful gift and the generosity of feelings this time of year is sometimes overwhelming.

Pies, perfect for sharing
I love simplicity and have come up with the simplest of seasonal Festive Feeling Fish Pies. If you’re not a fish fan, use chicken breasts instead, it is a wonderful warming meal, and will be loved by all. Celeriac is a total delight and happy alternative to the usual potato topping of most fish pies. This recipe is for a the delightfully different readers, whatever that means, and of course everyone, however different we may seem there are some things we all share!

Celeriac feels light on the palette and holds a softly smooth fresh taste that compliments both fish and chicken beautifully. Naturally high in vitamin C & K, phosphorous and potassium, you’ll be humming a merry tune after eating, you’re body will be thanking you for this formidably festive fuel.

Mash, mash, mash
Special tip – Let go of the “Perfect Pie” complex. Yes, it could have done with more seasoning; yes it may be overly crispy. None of this truly matters, what counts, is that you’ve enjoyed the process and with each repetition of any recipe your confidence will grow a thousand fold.

Wishing you a Happy weekend, and may it be packed with the brightness found in nature and carrots!
Gorgeous colour



Festive Feeling Fish Pies
So warming and delicious
Serves 6

Celeriac 2 peeled and roughly cubed
Celery sticks 4, grated
Carrot, 1 large grated
Courgette 1 grated
Strong cheddar cheese 100g grated
Fish, a mix of salmon, cod and haddock fillets, skinned and cut into chunks
Flat leaf parsley 1 small bunch
Butter 25g
Dijon mustard 1 tsp
White pepper 1 tsp
Parmesan 50g

PRE-HEAT oven to gas 4, 180’.
COOK  celeriac in a saucepan with enough water to cover, bring to the boil and simmer for 20 minutes.
MIX celery, carrot, courgette, cheddar cheese, fish and flat leaf parsley in a large bowl.
SEASON well.
MASH celeriac when cooked.
MIX into the mash, butter, white pepper, Dijon mustard and parmesan.
MASH mash, mash!
SPOON fish mixture into heatproof clay pots, or one appropriate sized heatproof dish
I prefer to use individual pots, they look prettier and feel more special.
SPOON over celeriac mash and smooth with the back of spoon.
SPRINKLE over some cheddar cheese on top for a gorgeous golden topping
PLACE pots on a baking tray and bake for 25 minutes.
SERVE with another of your favourite vegetables for a fantastic Festive feeling.


  1. Ah at last a hugable christmas tree ... those teddy bears are adorable!

  2. Hugs and Christmas, go hand in hand! Cocoa sprinkled on top, even better;-))


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