Healthier twist to fish pie

“If you don’t have time for health, you need to eventually make time for disease.”

It’s a stark warning from the no-nonsense 40-year-old nutritional therapist, blogger and author, who boasts James Corden, Sam Smith and Boy George among her celebrity clientele, but she’s passionate about inspiring positive change. Here’s a recipe from Freer’s book Cook. Nourish. Glow.

INDIVIDUAL FISH PIES

(Serves 4)

1 x 400ml tin coconut milk

1tbsp garlic-infused oil

Juice and zest of 1 lemon

2 bay leaves

300g cod fillet (approx 2 small fillets)

300g undyed smoked haddock

A splash of white wine (optional)

Sea salt and freshly ground black pepper

1 large celeriac, peeled and chopped into equal-sized chunks

2 sprigs of fresh thyme, leaves picked

1 1/2tbsp unflavoured coconut butter

150g raw king prawns

3 spring onions, green parts only, thinly sliced

A small handful of fresh chives, chopped

1tbsp fresh parsley, chopped, to serve

Method

lPut the coconut milk, garlic oil, lemon juice and zest and bay leaves into a large, deep pan. Add the cod and haddock and bring to a gentle simmer. Poach the fish for approximately 10 minutes until the flesh flakes easily.

lRemove the fillets and set aside. Add the wine (if using) to the poaching liquid, season to taste with salt and pepper, and leave to simmer over a low heat while you make the celeriac mash.

lPreheat the oven to 200C/180C fan/gas 6.

lPut the celeriac into a pan of boiling water and boil with the thyme leaves until tender. Drain and mash with the coconut butter, and season with salt and pepper.

lFlake the fish and divide between four individual ovenproof dishes (or you can use one big dish). Add the prawns, spring onion and chives to each pot and pour over a quarter of the poaching liquid - it should have thickened slightly by now. Top with celeriac mash and bake for 40-50 minutes, or until the pies are golden on top.

lScatter with chopped fresh parsley and serve with steamed greens, such as broccoli, peas or rainbow chard.