After our visit to the Seafood Drop in Workshop in Hastings, have a read, here are some great recipes that will go down a treat this Xmas. Kedgeree, Hastings Fish Pie and Aromatic Goan Seafood.


Serves 6

350 g (12 oz) basmati rice

1⁄2 teaspoon turmeric

350 g (12 oz) smoked fish, such as Pollock or Haddock skinned

300 mL (10 fl oz) milk

75 g (3 oz) butter

2 teaspoons medium curry powder

1 teaspoon ground ginger or 2 teaspoons grated fresh root ginger

1-2 red chillies (depending on taste), seeded and chopped

2 bunches of spring onions, finely sliced

Hard boiled egg (optional)

Salt and freshly ground black pepper

Cook the basmati in boiling salted water with turmeric for 10-12 minutes or until tender. Drain and leave in a colander for a few minutes.

Cut the fish into 4 cm (11⁄2 in) pieces and put them in a large saucepan. Pour over the milk and add enough cold water to cover the fish. Bring slowly to the boil, reduce the heat and poach for 3-4 minutes or until the fish is cooked and opaque. Drain away the liquid and set aside.

Melt the butter in a large saucepan or casserole dish and add the curry power, ginger, chillies and spring onion. Stir over a medium heat for 3-4 minutes or until the onions are quite soft.

Add the drained cooked rice and stir together until well mixed. Gently fork in the cooked fish, taking care not to break it up too much. Adjust the seasoning to taste and serve immediately.

Try this with hot-smoked salmon (kiln-roasted salmon) or smoked mackerel, neither of which would require poaching first.


Hastings Fish Pie

Serves 6

450g white fish fillets

900ml semi skimmed milk

1 bay leaf

90g butter

1 leek, finely sliced

90g plain flour

1⁄4 teaspoon cayenne pepper

1⁄4 teaspoon freshly ground nutmeg

1⁄2 teaspoon dried English mustard

3 hard boiled egg, quartered

2 tablespoons chopped dill

2 tablespoons chopped parsley

Salt and freshly ground black pepper

For the topping:

750g potatoes, washed and halved – but not peeled

3 tbsp olive oil

1 large onion, finely sliced

2 tbsp thyme sprigs

25g Sussex Charmer Cheese, coarsely grated

salt and freshly ground black pepper

Preheat the oven to 190 C / gas mark 5

Put the fish in a large sauté pan, pour over milk add the bay leaf and bring to the boil, reduce the heat and poach over a low heat for 4-5 minutes or until fish is cooked.

Strain the milk into a jug and set aside. Remove the skin and any pin bones from the fish.

Discard the bay leaf.

Heat the butter In a sauce pan and cook the leek for 4-5 minutes, or until soft.

Stir in the flour, cayenne pepper, nutmeg and mustard and cook for a further 1 minute. Carefully blend in the reserved milk. Bring to boil, stirring continuously, and allow to simmer for 2-3 minutes.

Add the hard boiled eggs, herbs and fish and season to taste with salt and pepper. Pour into a large ovenproof dish.

Meanwhile prepare the topping Cook the potatoes in boiling salted water until tender. Drain and roughly mash, but not so as to break up the potatoes completely.

Meanwhile, heat the oil in a large frying pan, add the onion and sauté over a low heat until soft and beginning to brown. Add the potatoes and toss over the heat to drive away excess moisture. Season with salt and pepper to taste and stir in thyme.

Pile the potato on top of the fish and sauce and sprinkle the top with the cheese. Bake in the oven until browned


Aromatic Tamarind And Lime Goan Seafood

Serves 4

Selection of prepared fish and shellfish such as:

675g/1 1⁄2 lb white fish fillet, such as saithe or pollack, squid and clams

55g butter

2 onions, finely chopped

1 green chilli, deseeded and finely chopped

3 cloves of garlic, crushed

1 tsp piece of fresh root ginger, peeled and grated

1 tsp chilli powder

1/2 tsp ground turmeric

1 tsp ground coriander

1 tsp ground cumin

6 tomatoes, peeled, deseeded and chopped

1 tbsp tomato purée

410g tin coconut milk

Juice of 1⁄2 a lime

Salt and freshly ground black pepper

To garnish

Handful of fresh coriander leaves

Pin-bone the fish fillet if necessary. Cut into 5cm/2in pieces and set aside.

Prepare other shellfish: check live clams for signs of live and damage and prepare the squid.

Melt the butter in a saucepan, add the onions and cook over a very gentle heat for 30 minutes until soft and golden-brown.

Add the chilli, garlic and ginger to the pan and continue to cook for 3 further minutes. Stir all the spices into the mixture and fry over a medium heat for 2 minutes.

Add the tomatoes and tomato purée and cook for a further couple of minutes. Add the coconut milk bring to the boil and simmer for 5 minutes.

Add the white fish pieces and cook over a gentle heat until the fish is just cooked (it should be opaque).

Lift the fish from the cooking liquid and keep warm. Reduce the sauce if necessary by boiling rapidly.

Add a little lime juice and season to taste with salt and pepper. Served with homemade Naan bread, Rice & Raita