Both meals are perfect for those times when you can’t face proper
cooking, and it also helps that you get to crush up lots of crisps,
accidentally tearing open more bags than you need in the process,
which is always a good thing.
There are no rules really; a couple of tins of fish and a sauce
made from any combination of yoghurt, mayonnaise, condensed
soup, crème fraîche and tomato purée with tinned or leftover
vegetables and a cheesy, crunchy topping are all you need.
2 tins of salmon or tuna
1 tin of sweetcorn
1 tin of chopped tomatoes
Spinach
Natural yoghurt
Lemon juice
Grated cheese
Ready salted crisps
Salt & pepper
Method
1. Preheat the oven to Gas Mark 6 (200ºC).
2. Wash and tear up the spinach; drain the tins of fish and
sweetcorn then put everything in an ovenproof dish and add
lemon juice, salt and pepper according to taste.
3. Add the chopped tomatoes and a couple of spoonfuls of
yoghurt with whatever else you’re using and mix it all up.
4. Crush the crisps and sprinkle on the top of the pie with lots of
grated cheese. Bake in a hot oven for about 10 minutes.
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