WebCook the Birds Eye Fish Fingers (as per pack instructions) Grease a heatproof dish approx 18 x 28cm. In a heavy based frying pan heat the oil until hot. Add the leeks and carrots and cook for about 5 minutes until tender then stir-fry with the courgettes and potato. Cook for a further 3-5 minutes. WebFish & finger pie. By . Good Food team; A star rating of 3 out of 5. 2 ratings Rate. Post a comment. Magazine subscription – your first 5 issues for only £5! Preparation and cooking time. Prep: 20 mins; Cook: 40 mins; Easy. Serves 6. Get the kids involved in making this veg filled fish pie. A healthy treat for all the family.
Fish Finger Pie Recipe – Fish Meal Ideas Birds Eye
WebFeb 20, 2024 · Add the fish pieces and the bayleaf, and poach for around 2 minutes until the fish is just cooked. Remove the fish with a slotted spoon, place in a bowl and set aside. Discard the bayleaf, pour the hot milk into a jug and set aside. Trim the leek and wash well to remove any grit. Slice into 5 mm (approx. ¼ inch) rounds. WebFeb 23, 2009 · Top with the remaining rice and press down. 5. Remove Spam and rice from Musubi press or can. 6. Place inside a sheet of nori (shiny side down) and wrap. 7. Cut each Musubi in half. 8. Slice each ... dial foaming soap refills
Easy Fish Pie Recipes Made Easy
WebApr 10, 2024 · A tin of beans. Grated cheese (optional) Method. Put the fish fingers in the bottom of the dish and microwave for 5 minutes. Pour the tin of beans over the top. Cover with mash potato. Microwave for 4 minutes. Place in the air fryer and cook on 200C for 8 minutes until the mash potato has some colour on top. If you wish to sprinkle some … WebThe Ultimate Chocolate Banana Bread. Banana bread is a great way to pretend you’re that eating something virtuous when, really, you’re eating cake. That’s what makes this … WebSep 20, 2016 · 1.) Firstly, preheat the oven to 220°C / 190°C Fan / Gas Mark 7 – cook the fish fingers according to the instructions on the pack. 2.) Pan fry the red peppers in the … dial foaming soap hand refill